Fungal Conversion and Valorization of Winery Wastes

  • Albino A. DiasEmail author
  • Joana M. C. Fernandes
  • Rose Marie O. F. Sousa
  • Paula A. Pinto
  • Carla Amaral
  • Ana Sampaio
  • Rui M. F. Bezerra
Part of the Fungal Biology book series (FUNGBIO)


The production of grapes is an important socioeconomic activity being the major part addressed to alcoholic fermentation in order to obtain different types of wine. Huge amounts of biodegradable winery wastes (mainly solid residues) are generated annually by winemaking industries. Taking into account the incorporation of recent concepts included in a circular economy approach, an integral bioremediation and valorization of this kind of wastes were considered. In this review chapter, we performed an integrated analysis of current state of the art concerning fungal biodegradation of winery wastes as well as extraction of bioactive compounds.


Bioconversion Lignocellulose Polyphenols Pomace Stalks Wastewaters Winery by-products 



This work was supported by Project INTERACT (Integrative Research in Environment, Agro-Chains and Technology) NORTE-01-0145-FEDER-000017 and Project INNOVINE & WINE (Innovation Platform of Vine and Wine) NORTE-01-0145-FEDER-000038.


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Albino A. Dias
    • 1
    Email author
  • Joana M. C. Fernandes
    • 1
  • Rose Marie O. F. Sousa
    • 1
  • Paula A. Pinto
    • 1
  • Carla Amaral
    • 1
  • Ana Sampaio
    • 1
  • Rui M. F. Bezerra
    • 1
  1. 1.Centre for the Research and Technology of Agro-Environmental and Biological SciencesUniversidade de Trás-os-Montes e Alto DouroVila RealPortugal

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