Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery

In Italy 1.5 Tg dry matter of residues are estimated to be produced by the agri-food sector. Approximately 30% of them are represented by residues of wine industry sector: grape marc. Referring to its production, it is possible to evaluate about 10 Mg of grapes from each vineyard hectare that genera...

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Bibliographic Details
Published in:Biomass & bioenergy 2013-08, Vol.55, p.260-267
Main Authors: Toscano, G., Riva, G., Duca, D., Pedretti, E. Foppa, Corinaldesi, F., Rossini, G.
Format: Article
Language:English
Subjects:
Ash
bioenergy
Biological and medical sciences
biomass
Biomass characterization
By-products valorization
cakes
combustion
elements
energy
energy content
energy recovery
Food industries
Fundamental and applied biological sciences. Psychology
Grape marc
grape pomace
grapes
heating systems
seeds
Use and upgrading of agricultural and food by-products. Biotechnology
vegetable oil
vineyards
Vitaceae
wine industry
Wine production residues
winemaking
Winery residue
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Summary:In Italy 1.5 Tg dry matter of residues are estimated to be produced by the agri-food sector. Approximately 30% of them are represented by residues of wine industry sector: grape marc. Referring to its production, it is possible to evaluate about 10 Mg of grapes from each vineyard hectare that generate, as wine industry residue, 2.7 Mg of grape marc, corresponding to about 19 GJ in terms of energy content. This kind of biomass is heterogenous and composed of stalks, grape skins and seeds. In this paper, in order to investigate the possibility of an energy and industrial utilization, the physical-chemical characteristics of each single component of grape marc are examined. In addition, a mechanical extraction test on the seed was performed to evaluate the vegetable oil production and the characteristics of the cake. Results on grape marc components put in evidence some difference in terms of ash and chemical elements content, which represent, specifically for these materials, the most critical aspects to take into account in combustion heating systems. ► Physical-chemical characteristics of the single component of grape marc have been studied. ► We carried out analyzes on stalks, grape skins, seeds, oikcakes and extraction meals. ► We also evaluated the grapeseed oil production. ► There are some differences in terms of ash and some chemical element among grape marc components. ► The separation in different components can be useful for grape marc valorization.
ISSN:0961-9534
1873-2909
DOI:10.1016/j.biombioe.2013.02.015