“…Vinasse may also contain phytotoxic, antibacterial, and recalcitrant compounds, such as phenols, polyphenols, and heavy metals [72,76,77]. During ethanol production, the fermented juice is distilled to extract ethanol as the final product, while vinasse is separated as a byproduct at high temperatures (between 90 and 100 °C) [78,79]. The ratio is approximately 12 L of vinasse for every liter of ethanol produced, which can vary depending on factors such as the use of recirculation processes in the distillery, sugar content in molasses, quality of the fermented must, and operating conditions in the distillation columns [32].…”