Winery waste recycling through anaerobic co-digestion with waste activated sludge

Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.

Multi-feedstock biorefinery concept: Valorization of winery wastes by engineered yeast

The wine industry produces significant amounts of by-products and residues that are not properly managed, posing an environmental problem. Grape must surplus, vine shoots, and wine lees have the potential to be used as renewable resources for the production of energy and chemicals. Metabolic engineering efforts have established Saccharomyces cerevisiae as an efficient microbial cell factory for biorefineries. Current biorefineries designed for producing multiple products often rely on just one feedstock, but the bioeconomy would clearly benefit if these biorefineries could efficiently convert multiple feedstocks. Moreover, to reduce the environmental impact of fossil fuel consumption and maximize production economics, a biorefinery should be capable to supplement the manufacture of biofuel with the production of high-value products. This study proposes an integrated approach for the valorization of diverse wastes resulting from winemaking processes through the biosynthesis of xylitol and ethanol. Using genetically modified S. cerevisiae strains, the xylose-rich hemicellulosic fraction of hydrothermally pretreated vine shoots was converted into xylitol, and the cellulosic fraction was used to produce bioethanol. In addition, grape must, enriched in sugars, was efficiently used as a low-cost source for yeast propagation. The production of xylitol was optimized, in a Simultaneous Saccharification and Fermentation process configuration, by adjusting the inoculum size and enzyme loading. Furthermore, a yeast strain displaying cellulases in the cell surface was applied for the production of bioethanol from the glucan-rich cellulosic. With the addition of grape must and/or wine lees, high ethanol concentrations were reached, which are crucial for the economic feasibility of distillation. This integrated multi-feedstock valorization provides a synergistic alternative for converting a range of winery wastes and by-products into biofuel and an added-value chemical while decreasing waste released to the environment.

Energy recovery by anaerobic digestion of algal biomass from integrated microalgae/constructed wetland wastewater treatment

The present study evaluated the potential for biogas generation from microalgae (MA) biomass and macrophytes used in vertical flow constructed wetlands (VFCW). The samples were obtained by separation and collection of MA after a hydraulic retention time of 14 days, frozen and taken to the laboratory, while the macrophytes of VFCW were obtained, by pruning, every 6 months. The obtained results presented reductions of 63.22% and 61.18% for COD and BOD₅, respectively, and removal efficiencies of 53.91% for TP and 99.98% de N-NH₃. Average biogas generation was 2322.51 NmL-gSV^-1 with 54.61% CH₄ (winter/2019), 4491.47 Nml-gSV^-1 with 57.17% CH₄ (spring/2019), 680.78 NmL-gSV^-1 with 16.04% CH₄ (summer/2020), and 681.0 NmL-gSV^-1 with 19.86% CH₄ (autumn/2020) for MA biomass and generation of biogas of 3826.70 NmL-gSV^-1 with 44.26% CH₄ for VFCW biomass in winter and spring/2019 and of 829.68 NmL-gSV^-1 with 17.06% CH₄ in summer and autumn/2020. Regarding electricity generation, the present work obtained 1.50 kWh/m³, therefore reaching similar values to other studies that used more traditional biomass sources.

The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review

Huangjiu lees (HL) is a byproduct in Chinese Huangjiu production with various nutrient and biological functional components. Without efficient treatment, it could cause environmental issues and bioresource wasting. Existing dominant recovery approaches focus on large-scale disposal, but they ignore the application of high-value components. This study discusses the advantages and limitations of existing resourcing approaches, such as feed, food and biogas biological production, considering the efficiency and value of HL resourcing. The extraction of functional components as a suggestion for HL cascade utilization is pointed out. This study is expected to promote the application of HL resourcing.

C. vulgaris growth batch tests using winery waste digestate as promising raw material for biodiesel and stearin production

The recovery of high added value compound from waste stream is fundamental to keep biotechnological processes sustainable. In this study, anaerobic digestion of two highly produced organic waste was integrated with microalgae-based processes both to treat liquid digestate and recover high value compounds. Chlorella vulgaris growth was assessed for lipids accumulation and subsequent recovery, using two types of digestate: organic waste and sewage sludge digestate (DIG-OFMSW) and wine lees digestate (DIG-WL). Growth tests were carried out in batch mode and results showed a slightly higher final biomass concentration from DIG-WL (1.36 ± 0.09 g l^-1) compared to DIG-OFMSW (1.05 ± 0.13 g l^-1) and a clearly different lipids accumulation yield (28.86 ± 0.05% in DIG-WL compared to 6.1 ± 0.2% of DIG-OFMSW, on total solids). Lipid characterization showed a high oleic acid accumulation (69.52 ± 0.50%w/w in DIG-WL) that positively influence biodiesel properties and a low linolenic acids content (below 0.30%w/w) that comply with European law EN14214 for biodiesel (linolenic acid content lower than 12%w/w). In addition, due to the high concentration of palmitic and stearic acids detected at the end of test, this oil can be used as new substrate to produce stearin, normally produced from palm oil.

Anaerobic co-digestion of winery waste: comparative assessment of grape marc waste and lees derived from organic crops

Grapes are one the world's leading fruit crops, with close to 77 million tonnes harvested per year. Grapes are commonly used to produce wine; a process which generates different wastes such as grape mark waste (skins, seeds and stalks), lees and other residues. This study evaluates the treatment of winery waste derived from ecological cultivation by anaerobic digestion to produce energy in the form of methane. Grape marc waste, Verdejo and Pedro Ximenez (PX) wine lees were digested under stable conditions at mesophilic conditions. The PX lees showed the highest methane yield production (433 L_STP CH₄/kg VS) with a maximum OLR of 4.58 kg VS/m³·d. In the evaluated range the process was stable with a range of biodegradability of 51-79%. Due to different types of winery waste are generated at consecutive stages of the main production process, the sequential treatment of PX lees, Verdejo lees and grape marc waste in the same anaerobic digester could be an interesting option. This procedure would facilitate the management of the residual streams generated in wineries during the year and promotes the circular economy in the Montilla-Moriles Protected Designation of Origin.

Comparative assessment of amino acids composition in two types of marine fish silage

Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. This study made a comparative assessment of biochemical and nutritive properties, especially the amino acid composition in supernatant phase of formic acid silages prepared from two fish types, Indian mackerel (Rastrelliger kanagurta) and false travely (Lactarius lactarius) representing fat fish (FF, fat content > 5%) and lean fish (LF, fat content < 5%), respectively during 35 days of fermentation (DoF). Significantly higher content of total amino acid (TAA) and free amino acids (FAA) were recorded in FFS (TAA, 41.2 ± 0.03 mg/g; FAA, 31.3 ± 0.003 mg/g) compared to LFS (TAA, 35.8 ± 0.07 mg/g; FAA, 18.26 ± 0.003 mg/g; FAA, 31.3 ± 0.003 mg/g) (p < 0.05). At the end of 35 DoF, the concentrations of amino acids such as asparagine, histidine, isoleucine, valine, cysteine, serine, lysine and arginine were significantly higher in FFS as compared to LFS. The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001). High concentrations of l-amino acids such as leucine, glutamic acid and arginine were recorded in both FFS and LFS. In conclusion, the analysis suggested that a fermentation period of 25–30 days showed a significant effect on the composition of amino acids in both types of ensilage compared to other fermentation periods (p < 0.05). Considering the role of amino acids in enhancing the plant growth and proliferation, the findings of the present study are quite useful.

Improving the Anaerobic Digestion of Wine-Industry Liquid Wastes: Treatment by Electro-Oxidation and Use of Biochar as an Additive

Wine lees have a great potential to obtain clean energy in the form of biogas through anaerobic digestion due to their high organic load. However, wine lees are a complex substrate and may likely give rise to instabilities leading to failure of the biological process. This work analysed the digestion of wine lees using two different approaches. First, electro-oxidation was applied as pre-treatment using boron-doped diamond-based electrodes. The voltage was 25 V and different treatment times were tested (ranging from 0.08 to 1.5 h) at 25 °C. Anaerobic digestion of wine lees was evaluated in batch tests to investigate the effect of electro-oxidation on biogas yield. Electro-oxidation exhibited a significant positive effect on biogas production increasing its value up to 330 L kg−1 of volatile solids after 1.5 h of treatment, compared to 180 L kg−1 of volatile solids measured from raw wine lees. As a second approach, the addition of biochar to the anaerobic digestion of wine lees was investigated; in the experimental conditions considered in the present study, the addition of biochar did not show any positive effect on anaerobic digestion performance.

A Systemic Design Approach Applied to Rice and Wine Value Chains. The Case of the InnovaEcoFood Project in Piedmont (Italy)

Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation.

Current and future strategies for wine yeast lees valorization

Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of the winemaking industry. Given that wine lees are considered a soil pollutant, their disposal represents a cost for wineries. Numerous wine lees recovery and valorization strategies have been proposed, with a particularly steep increase in published research in recent years. This attention is strictly linked to the concepts of circular economy and environmental sustainability that are attracting the interest of the scientific community. In this review, an overview on the available wine lees recovery and valorization strategies is reported. Additionally, the methods for the extraction and valorization of yeast's cell wall polysaccharides (β-glucans and mannoproteins) are discussed. Finally, current and future innovative applications in different sectors of yeast β-glucans and mannoproteins are described and critically discussed.

Planning the Flows of Residual Biomass Produced by Wineries for the Preservation of the Rural Landscape

Circular economy aims to create a system that allows an optimal reuse of products and materials. According to an appropriate planning hierarchy, agricultural and agro-food co-products, by-products and wastes should be primarily employed to re-balance soil fertility, and afterwards valorized as new secondary raw materials used in the same agricultural sector or in different industrial chains (e.g., cosmetics, nutraceuticals, etc.). Finally, only at the end of this process, they could be conveyed to energy production through co-generation. In this paper, different residues generated by the wine production chain have been considered with reference to the Basilicata region (Southern Italy). These biomasses have been quantitatively assessed and qualitatively classified, in order to find the most rational and convenient solution for their valorization from a technical, economic and environmental point of view. From the spatial analysis—elaborated by implementing a Geographic Information System—some thematic maps have been obtained, which allow us to highlight the areas with the highest concentration of residues. In this way, focusing the analysis on these areas, some possible strategies for their management and valorization have been proposed, so as to restore soil fertility and contribute to the sustainable preservation of the rural landscape.

Improvement of Digestate Stability Using Dark Fermentation and Anaerobic Digestion Processes

This paper assessed the effect of dark fermentation, the fermentative phase in a two-stage anaerobic digestion system, in terms of digestate biostabilization efficiency. The digestates analyzed in this study were obtained from a pilot-scale system in which two different substrates were used in order to simulate both the digestion and co-digestion process. Biostabilization performances were evaluated by measuring the specific oxygen uptake rate (SOUR) of the outgoing digestates. This index allowed us to define the degree of effectiveness in terms of stabilization of organic matter, between the traditional anaerobic digestion process and the two-stage configuration. Considering the traditional process as a reference scenario, the results highlighted an increase in biological stability for the two-stage co-digestion process, consisting of a dark fermentation stage, followed by an anaerobic digestion one. Digestates biostabilization efficiency increased up from 6.5% to 40.6% from the traditional one-stage configuration to the two-stage one by improving the anaerobic digestion process through a preliminary fermentative stage. The advantages of the two-stage process were due to the role of dark fermentation as a biological pre-treatment. Considering the partial stability results related to the second stage, biological stability was improved in comparison to a single-stage process, reaching an efficiency of 42.2% and 55.8% for the digestion and co-digestion scenario respectively. The dark fermentation phase allowed for a higher hydrolysis of the substrate, making it more easily degradable in the second phase. Results demonstrated better biostabilization performances of the outgoing digestates with the introduction of dark fermentation, resulting in more stable digestates for both the digestion and co-digestion process.

Strategies for recycling and valorization of grape marc

Grapes are one of the most cultivated fruit crops worldwide. Either for wine or juice production, grape processing generates a large amount of residues that must be treated, disposed of or reused properly to reduce their pollution load before being applied to the soil. In this review, a special focus is given to the treatment and valorization of the winemaking by-product like grape marc via anaerobic digestion, composting and vermicomposting at laboratory, pilot, and industrial scales. The impact of the final products (digestates, composts, and vermicomposts) on soil properties is briefly addressed. Moreover, the role of grape marc and seeds as a valuable source of natural phytochemicals that include polyphenols and other bioactive compounds of interest for pharmaceutical, cosmetic, and food industries is also discussed. This is of paramount importance given the fact that sustainability requires the use of management and valorization strategies that allow the recovery of valuable compounds (e.g. antioxidants) with minimum disposal of waste streams.

Assessing the potential phytotoxicity of digestate from winery wastes

In this study, digestate from winery wastes was investigated focusing on phytotoxicity using macrophytes and evaluating the potential contribution of ammonium and copper. Spreading of digestate on soil could represent a suitable approach to recycle nutrients and organic matter, creating an on site circular economy. In this study, digestate quality was evaluated considering both chemical-physical characteristics and biological toxicity applying germination test. The effluent did not meet the entire amendment quality standard defined by Italian law (Decree 75/2010 germination index > 60% with solution of 30% v/v of digestate), but bio-stimulation was observed at low doses (3.15-6.25% v/v) for S. alba and S. saccharatum. The beneficial concentration agreed with Nitrate Directive dose and suggested that limited addition of digestate could have several positive effects on soil characteristics and on crop growth. Specific test using ammonium and copper solutions showed that these pollutants were not directly correlated to observed phytotoxicity.

A Comprehensive Review of the Fate of Pathogens during Vermicomposting of Organic Wastes

Management of both municipal and industrial organic wastes remains a major threat to biota and the environment due to the presence of pathogens in abundance. Vermicomposting employing earthworms is increasingly gaining attention as a sustainable and ecofriendly technique to transform and sanitize a variety of organic wastes into nutrient-rich biofertilizer. Although considerable research has been undertaken to show that vermicomposting can significantly reduce pathogenic contents, there is little effort to summarize the various mechanisms responsible for it. With the aim to assess the fate of pathogens during vermicomposting of various organic wastes, this article provides a comprehensive summary on the occurrence of pathogens in a variety of wastes vis-à-vis pathogens standards, the efficacy of the process for pathogen reduction, and current knowledge of the plausible mechanisms involved. It is evident from the present study that earthworms and endosymbiotic microbes during vermicomposting tend to eliminate pathogens by enhancing enzymatic activities in both gut- and cast-associated processes. Pathogen reduction during vermicomposting can be plausibly attributed to direct actions like microbial inhibition due to intestinal enzymatic action, and secretion of coelomic fluids with antibacterial properties, as well as indirect actions like stimulation of endemic microbes leading to competition and antagonism, and aeration by burrowing activity. Further, the pathogen reduction during vermicomposting is largely selective, and earthworms exert a differential effect according to the earthworm species and whether the pathogen considered is Gram-positive or -negative, owing to its cell wall composition. However, further research is necessary to understand the exact mechanisms involved for pathogen reduction during vermistabilization of municipal and industrial organic wastes.

Mesophilic and thermophilic anaerobic co-digestion of winery wastewater sludge and wine lees: An integrated approach for sustainable wine production

In this work, winery wastes generated by a cellar producing approximately 300,000 hL of wine per year was monitored for a period of one year. On average, 196 L of wastewater, 0.1 kg of waste activated sludge (dry matter) and 1.6 kg of wine lees were produced per hectoliter of wine produced. Different winery wastes, deriving from different production steps, namely waste activated sludge from wastewater treatment and wine lees, were co-treated using an anaerobic digestion process. Testing was conducted on a pilot scale for both mesophilic and thermophilic conditions. The process was stable for a long period at 37 °C, with an average biogas production of 0.386 m³/kg COD_fed. On the other hand, for thermophilic conditions, volatile fatty acids accumulated in the reactor and the process failed after one hydraulic retention time (23 days). In order to fix the biological process, trace elements (iron, cobalt and nickel) were added to the feed of the thermophilic reactor. Metals augmentation improved process stability and yields at 55 °C. The pH ranged between 7.8 and 8.0, and specific gas production was 0.450 m³/kg COD_fed, which corresponded to dry matter and COD removals of 34% and 88%, respectively. Although the observed performances in terms of biogas production were good, the thermophilic process exhibited some limitations related to both the necessity of metals addition and the worse dewaterability properties. In fact, while the mesophilic digestates reached a good dewatering quality via the addition of 6.5 g of polymer per kg of dry matter, the required dosage for the thermophilic sludge was greater than 10 g/kg of dry matter.

Liquid chromatography/high resolution tandem mass spectrometry - Tool for the study of polyphenol profile changes during micro-scale biogas digestion of grape marcs

A microscale discontinuous fermenter was used for anaerobic digestion of wine waste - a hardly gasifiable feedstock material. Efficiency of biogas production, i.e. changes in content of nitrogen, oxygen, carbon dioxide and methane in gas phase, was monitored by gas chromatography/mass spectrometry. Liquid chromatography/high resolution tandem mass spectrometry in combination with principal component analysis and orthogonal projection to latent structures was used to reveal main chemical differences of gasified wine waste mixture from commonly used ones in agricultural biogas plants. Compounds with particular polyphenolic structures appeared among the most distinctive markers. Analysis of samples collected during acidogenic phase and unstabilized methanogenesis indicates formation of certain dihydro-flavonoids in early stages of the process and their consequent degradation. Due to formerly described higher toxicity of some dihydroflavonoids (e.g. taxifolin) compared to their more common counterparts (e.g. quercetin, malvidin etc.), unstabilized digestate would represent a potential environmental risk when used as a fertilizer deserving a proper control.

Homogeneous and heterogeneous degradation of caffeic acid using photocatalysis driven by UVA and solar light

Waste water from the wine industry is characterized by a high concentration of dissolved organic matter and the presence of natural phenolic compounds with low biodegradability. High concentrations of phenolic compounds may cause environmental pollution and risks to human health. In this article caffeic acid (CA) was used as a model compound of wine effluent because it is refractory to the conventional wastewater treatments. The oxidation of caffeic acid in water solution (0.01 g L(-1)) by heterogeneous photocatalysis and photo-Fenton reaction was studied using UVA. The optimal conditions for each treatment were performed by multivariate experimental design. The optimal conditions for heterogeneous photocatalysis were pH 5.3 and 0.9 g L(-1) TiO2. In the case of photo-Fenton treatment, optimized variable were 82.4 μmol L(-1) of Fe(2+) and 558.6 μmol L(-1) of H2O2. The degradation profiles of CA were monitored by UV-Vis, HPLC, TOC and COD. To reach 90% of CA removal, 40 and 2 min of reaction, respectively, were required by heterogeneous and photo-Fenton processes, respectively. For comparison purposes, the reactions were also performed under solar light. The use of solar light does not change the efficiency of the photo-Fenton reaction, yet the performance of the heterogeneous process was significantly improved, reaching 90% of degradation in 15 min.

Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview

Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others.