Skip to main content
SpringerLink
Log in

Integrated approach to winery waste: waste generation and data consolidation

  • Research Article
  • Published:
Frontiers of Environmental Science & Engineering Aims and scope Submit manuscript

Abstract

The winemaking process involves the generation of a significant amount of waste and wastewater. These residues should be addressed for recycling or treatment before being returned to environment. As each winery is unique in waste generation and disposal, plans for environmentally friendly waste management are not universal and should be tested for their effectiveness. In this study, a diagnostic was made during three years, in different wineries, throughout Portugal, in order to quantify and characterize the waste and the wastewater produced. The results showed that solid waste and wastewater are mainly produced during the harvest period, corresponding to 74% and 87%, respectively. One ton of processed grape approximately produce 0.13 t marc, 0.06 t lees, 0.03 t of stalks and 1.65 m3 of wastewater. No significant differences (P⩽0.05) were observed for grape marc, lees and wastewater ratios, between years or wineries. With respect to the stalk ratio, there was no effect of year but the winery significantly affected this ratio (P⩽0.05). During the study period the treated wastewater, since diluted, revealed suitable characteristics for irrigation representing an additional source of water. In this regard, the data acquisition and consolidation ensure the transfer of information and experience which constitute an essential step in a support decision tool design.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Boudouropoulos I, Arvanitoyannis I S. Current state and advances in the implementation of ISO 14000 by the food industries. Comparison of ISO 14000 to ISO 9000 to other environmental programs. Trends in Food Science & Technology, 1999, 9(11–12): 395–408

    Google Scholar 

  2. Boudouropoulos I, Arvanitoyannis I. Potential and perspectives for application of environmental management system (EMS) and ISO 14000 to food industries. Food Reviews International, 2000, 16(2): 177–237

    Article  Google Scholar 

  3. Hanjra M A, Blackwell J, Carr G, Zhang F, Jackson T M. Wastewater irrigation and environmental health: implications for water governance and public policy. International Journal of Hygiene and Environmental Health, 2012, 215(3): 255–269

    Article  Google Scholar 

  4. Kumar A, Christen E. Developing a Systematic Approach to Winery Wastewater Management. Final Report to Grape and Wine Research and Development Corporation, Project Number: CSL05/02. CSIRO ed. series ISSN: 1834-6618, 2010. Available online at http://www.gwrdc.com.au/ (accessed September 18, 2013)

  5. Andreottola G, Foladori P, Ziglio G. Biological treatment of winery wastewater: an overview. Water Science and Technology, 2009, 60(5): 1117–1125

    Article  CAS  Google Scholar 

  6. Eusébio A, Mateus M, Baeta-Hall L, Almeida-Vara E, Duarte J C. Microflora evaluation of two agro-industrial effluents treated by the JACTO jet-loop type reactor system. Water Science and Technology, 2005, 51(1): 107–112

    Google Scholar 

  7. Oliveira M, Queda C, Duarte E. Aerobic treatment of winery wastewater with the aim of water reuse Water Science and Technology, 2009, 60(5): 1217–1223

    Article  CAS  Google Scholar 

  8. Arvanitoyannis I S, Ladas D, Mavromatis A. Potential uses and applications of treated wine wastes: a review. International Journal of Food Science & Technology, 2006, 41(5): 475–487

    Article  CAS  Google Scholar 

  9. Santamaría B, Salazar G, Béltran S, Cabezas J L. Membrane sequences for fractionation of polyphenolic extracts from defatted milled grape seeds. Desalination, 2002, 148(1–3): 103–109

    Article  Google Scholar 

  10. Yalcin D, Ozcalik O, Altiok E, Bayraktar O. Characterization and recovery of tartaric acid from wastes of wine and grape juice industries. Journal of Thermal Analysis and Calorimetry, 2008, 94(3): 767–771

    Article  CAS  Google Scholar 

  11. Alonso A M, Guillén D A, Barroso C G, Puertas B, García A. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. Journal of Agricultural and Food Chemistry, 2002, 50(21): 5832–5836

    Article  CAS  Google Scholar 

  12. Lafka T I, Sinanoglou V, Lazos E S. On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chemistry, 2007, 104(3): 1206–1214

    Article  CAS  Google Scholar 

  13. Sakata Y, Zhuang H, Kwansa H, Koehler R C, Doré S. Resveratrol protects against experimental stroke: putative neuroprotective role of heme oxygenase 1. Experimental Neurology, 2010, 224(1): 325–329

    Article  CAS  Google Scholar 

  14. Pedroza M A, Carmona M, Alonso G L, Salinas M R, Zalacain A. Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines. Food Chemistry, 2013, 136(1): 224–236

    Article  CAS  Google Scholar 

  15. Arvanitoyannis I S, Ladas D, Mavromatis A. Wine waste treatment methodology — review article. International Journal of Food Science & Technology, 2006, 41(10): 1117–1151

    Article  CAS  Google Scholar 

  16. Devesa-Rey R, Vecino X, Varela-Alende J L, Barral M T, Cruz J M, Moldes A B. Valorization of winery waste vs. the costs of not recycling. Waste Management (New York, N.Y.), 2011, 31(11): 2327–2335

    Article  CAS  Google Scholar 

  17. Silva C F, Arcuri S L, Campos C R, Vilela D M, Alves J G L F, Schwan R F. Using the residue of spirit production and bio-ethanol for protein production by yeasts. Waste Management (New York, N. Y.), 2011, 31(1): 108–114

    Article  CAS  Google Scholar 

  18. Bustamante M A, Paredes C, Morales J, Mayoral A M, Moral R. Study of the composting process of winery and distillery wastes using multivariate techniques. Bioresource Technology, 2009, 100(20): 4766–4772

    Article  CAS  Google Scholar 

  19. Kumar M, Ou Y L, Lin J G. Co-composting of green waste and food waste at low C/N ratio. Waste Management (New York, N.Y.), 2010, 30(4): 602–609

    Article  CAS  Google Scholar 

  20. Ruggieri L, Cadena E, Martínez-Blanco J, Gasol CM, Rieradevall J, Gabarell X, Gea T, Sort X, Sánchez A. Recovery of organic wastes in Spanish wine industry. Technical, economic and environmental analyses of the composting process. Journal of Cleaner Production, 2009, 17(9): 830–838

    Article  Google Scholar 

  21. López-Palau S, Dosta J, Mata-Alvarez J. Start-up of an aerobic granular sequencing batch reactor for the treatment of winery wastewater. Water Science and Technology, 2009, 60(4): 1049–1054

    Article  Google Scholar 

  22. Oliveira M, Duarte E. Winery Wastewater Treatment-Evaluation of the Air Micro-Bubble Bioreactor Performance. Mass Transfer book, InTech open access publisher, 2011. Available online at http://www.intechopen.com/books/mass-transfer-advanced-aspects/ (accessed November 12, 2013)

    Google Scholar 

  23. Hidalgo D, Irusta R, Sandoval A, Fiel Á. Development of Tools and Guidelines for the Promotion of the Sustainable Urban Wastewater Treatment and Reuse in the Agricultural Production in the Mediterranean Countries, Task5: Development of Specification for Urban Wastewater Utilization, Project ME8/AIDCO/2001/0515/59341-P033, 2005. Available online at http://www.uest.gr/medaware/index.htm (accessed September 17, 2013)

    Google Scholar 

  24. APHA, AWWA, WEF. Standard Methods for the Examination of Water and Wastewater. 20th edition. Washington, D C, USA: APHA, AWWA, WEF, 2006

    Google Scholar 

  25. Tano F, Valenti L, Failla O, Beltrame E. Effects of distillery vinasse on vineyard yield and quality in the D.O.C. “Oltreoò Pavase Pinot nero” — Lombardy-Italy. In: Proceedings of the 3rd International Specialised Conference on Sustainable Viticulture and Winery Wastes Management, Barcelona. Barcelona, Spain: University of Barcelona Press, 2004, 225–230

    Google Scholar 

  26. Bolzonella D, Rosso D. Winery wastewater characterisation and biological treatment options. In: Proceedings of the 5th International Specialised Conference on Sustainable Viticulture and Winery Wastes Management. Trento andVerona, Italy: University of Verona Press, 2009, 19–26

    Google Scholar 

  27. Lofrano G, Belgiorno V, Mascolo A. Winery wastewater treatment options: drawbacks and advantages. In: Proceedings of the 5th International Specialized Conference on Sustainable Viticulture: Winery Wastes and Ecological Impacts Management, University of Trento, Trento and Verona, Italy. Trento and Verona, Italy: University of Verona Press, 2009, 27–34

    Google Scholar 

  28. Mosse K P M, Lee J, Leachman B T, Parikh S J, Cavagnaro T R, Patti A F, Steenwerth K L. Irrigation of an established vineyard with winery cleaning agent solution (simulated winery wastewater): vine growth, berry quality, and soil chemistry. Agricultural Water Management, 2013, 123: 93–102

    Article  Google Scholar 

  29. Mosse K P M, Patti A F, Christen E W, Cavagnaro T R. Review: winery wastewater quality and treatment options in Australia. Australian Journal of Grape and Wine Research, 2011, 17(2): 111–122

    Article  CAS  Google Scholar 

  30. Brissaud F. Criteria for water recycling and reuse in the Mediterranean countries. Dessalination, 2008, 218(1–3): 24–33

    Article  CAS  Google Scholar 

  31. Tsagarakis K P, Dialynas G E, Angelakis A N. Water resources management in Crete (Greece) including water recycling and reuse and proposed quality criteria. Agricultural Water Management, 2004, 66(1): 35–47

    Article  Google Scholar 

  32. Hussain I, Raschid L, Hanjra M A, Marikar F, van der Hoek W. Wastewater use in agriculture: review of impacts and methodological issues in valuing impacts. Working Paper 37. Colombo, Sri Lanka: International Water Management Institute, 2002

    Google Scholar 

  33. Mosse K P M, Patti A F, Christen E W, Cavagnaro T R. Winery wastewater inhibits seed germination and vegetative growth of common crop species. Journal of Hazardous Materials, 2010, 180(1–3): 63–70

    Article  CAS  Google Scholar 

  34. Bertran E, Sort X, Soliva M, Trillas I. Composting winery waste: sludges and grape stalks. Bioresource Technology, 2004, 95(2): 203–208

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Instituto Superior de Agronomia (ISA), University of Lisbon, 1349-017, Lisboa, Portugal

    Margarida Oliveira & Elizabeth Duarte

  2. Escola Superior Agrária de Santarém (ESAS), Instituto Superior Politécnico de Santarém, 2001-904, Santarém, Portugal

    Margarida Oliveira

Authors
  1. Margarida Oliveira
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Elizabeth Duarte
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Margarida Oliveira.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Oliveira, M., Duarte, E. Integrated approach to winery waste: waste generation and data consolidation. Front. Environ. Sci. Eng. 10, 168–176 (2016). https://doi.org/10.1007/s11783-014-0693-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11783-014-0693-6

Keywords

Search

Navigation