Wine Lees as Alternative Substrate for Microalgae Cultivation: New Opportunity in Winery Waste Biorefinery Application

Abstract

The winery sector represents one of the most important agricultural industries in Mediterranean country. Wine production processes generate a large amount of wastes and wastewaters that must be treated before their release in the environment. Among these wastes, wine lees, defined as the viscous material that settles on the bottom of fermenters, represent about 13% of the total wine production. The wine lees do not have applications within a circular economy approach, due to their low value; ethanol and tartaric acid are the only compounds recovered, while the rest is usually not valorized. The aim of this study is to explore the possible cultivation of microalgae on a liquid fraction of wine lees in a batch test at different substrate/inoculum dilutions. The results highlighted that Chlorella vulgaris can grow on wine lees at 1:10 and 1:5 dilutions, but a spontaneous yeast-microalgae consortium is observed (biomass production of 2 g l−1). A high lipid and protein storage was detected in the yeast-microalgae consortium (34.56 ± 13.70% and 39.73 ± 4.49%, respectively), associated with a high sCOD and polyphenols removal (99.95 ± 0.01% and 92.31 ± 0.02%, respectively), encouraging biological wine lees treatment.

Bioremediation of Basil Pesto Sauce-Manufactured Wastewater by the Microalgae Chlorella vulgaris Beij. and Scenedesmus sp.

“…However, agro-waste chemical composition could support microalgae cultivation [11]. Recently, seasonal food waste treatment using microalgae has been explored with wine lees from wine production or its digestate [12,13] and olive oil production [14]. The results showed promising applications for integrating this biological treatment in loco for small food producers.…”