Valorization of winery waste vs. the costs of not recycling

[Display omitted] ► Lactic acid, biosurfactants, xylitol or ethanol may be obtained from wine residues. ► By-products valorization turns wine wastes into products with industrial applications. ► The costs of waste disposal enhances the search of economically viable solutions for valorizing residues....

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Bibliographic Details
Published in:Waste management (Elmsford) 2011-11, Vol.31 (11), p.2327-2335
Main Authors: Devesa-Rey, R., Vecino, X., Varela-Alende, J.L., Barral, M.T., Cruz, J.M., Moldes, A.B.
Format: Article
Language:English
Subjects:
09 BIOMASS FUELS
ALCOHOLS
ANTIOXIDANTS
Applied sciences
AROMATICS
BEVERAGES
BIOCONVERSION
BY-PRODUCTS
CARBOXYLIC ACIDS
COST
ECONOMICS
ENVIRONMENT
ETHANOL
Ethyl alcohol
Exact sciences and technology
FERMENTATION
Fines
FOOD
FRUITS
GRAPES
HYDROXY ACIDS
HYDROXY COMPOUNDS
Industrial Waste - economics
Industrial Waste - prevention & control
LACTIC ACID
MANAGEMENT
MANAGEMENT OF RADIOACTIVE WASTES, AND NON-RADIOACTIVE WASTES FROM NUCLEAR FACILITIES
ORGANIC ACIDS
ORGANIC COMPOUNDS
Other wastes and particular components of wastes
PHENOLS
POLLUTION
RECYCLING
Recycling - economics
Recycling - methods
RESIDUES
Spain
TARTARIC ACID
Valorization
Vinification
Vitaceae
WASTE DISPOSAL
WASTE MANAGEMENT
Waste Management - economics
Waste Management - methods
WASTES
Wine
Wineries
Wines
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Summary:[Display omitted] ► Lactic acid, biosurfactants, xylitol or ethanol may be obtained from wine residues. ► By-products valorization turns wine wastes into products with industrial applications. ► The costs of waste disposal enhances the search of economically viable solutions for valorizing residues. Wine production generates huge amounts of waste. Before the 1990s, the most economical option for waste removal was the payment of a disposal fee usually being of around 3000 Euros. However, in recent years the disposal fee and fines for unauthorized discharges have increased considerably, often reaching 30,000–40,000 Euros, and a prison sentence is sometimes also imposed. Some environmental friendly technologies have been proposed for the valorization of winery waste products. Fermentation of grape marc, trimming vine shoot or vinification lees has been reported to produce lactic acid, biosurfactants, xylitol, ethanol and other compounds. Furthermore, grape marc and seeds are rich in phenolic compounds, which have antioxidants properties, and vinasse contains tartaric acid that can be extracted and commercialized. Companies must therefore invest in new technologies to decrease the impact of agro-industrial residues on the environment and to establish new processes that will provide additional sources of income.
ISSN:0956-053X
1879-2456
DOI:10.1016/j.wasman.2011.06.001