Wine waste treatment methodology

Abstract

As more than 20% of wine production is waste, the latter constitutes a serious environmental problem that has to be solved urgently. Several methodologies such as composting, aerobic and anaerobic digestion, thermophilic anaerobic digestion, electrodialysis, pyrolysis, ozonation and wet oxidation among others were launched in an effort to solve effectively the wine waste management. This review aims at presenting comparatively and critically the characteristics of the currently employed waste treatment methods (properties, advantages and disadvantages, effectiveness) in order to emerge (with the aid of numerous tables and figures) the most promising and effective method.

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries

“…Decomposing grape marc provides the perfect environment for flies and pest to flourish (Laos et al, 2004). Leachate from the marc contains tannins and other chemical compounds that infiltrate the surface soil and ground water, leading to oxygen depletion (Arvanitoyannis et al, 2006). It is possible to use the marc in other industries (Kammerer et al, 2005); however, this can be expensive and therefore other, alternative solutions must be found (Ruggieri et al, 2009).…”

“…In total, more than 20% of wine production is waste, comprising thousands of tons (Arvanitoyannis et al, 2006). Untreated grape marc can lead to several environmental threats, including foul odours and ground water pollution (Table 8).…”

“…After harvesting, hygiene is still an immense priority, despite the decrease in the volume of clean water used (due to activities in the cellar.) During the postharvest period, it is possible that there may be days without In the winter months (rainy season) it is important that the storm water and winery wastewater are separated to prevent an increase in the amount of water that needs FIGURE 1 Diagram of organic waste generated in the process of making red and white wine (adapted from Arvanitoyannis et al, 2006;Devesa-Rey et al, 2011). Lucas et al (2010) to be treated.…”

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

“…The high organic matter, indicated by BOD, chemical oxygen demand [5,6,59,63] (COD) and total organic carbon (TOC), results in reduction of oxygen levels in the aquatic environment causing death of several aquatic organisms and generating odours due to the anaerobic decomposition [63]. High alkalinity or extreme acidity, indicated by the pH, affects the solubility of ions and heavy metal content, thus making water toxic and influencing detrimentally both crops and marine organisms.…”

“…Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. During cultivation and harvesting, waste has been calculated at about 5 tonnes per hectare of land per year [5,6] while the winery wastewater varies according to the production size from 650,000 m 3 (Greece) to over 18,000,000 m 3 (Spain) per year [7].…”