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Energies
Volume 13
Issue 22
10.3390/en13225971
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Article

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

by
Cristian Bernabé Arenas Sevillano
1,
Marco Chiappero
2,
Xiomar Gomez
1,
Silvia Fiore
2 and
E. Judith Martínez
1,*
1
Chemical and Environmental Bioprocess Engineering Group, Natural Resources Institute (IRENA), University of Leon, Av. de Portugal 41, 24009 Leon, Spain
2
DIATI (Department of Environment, Land and Infrastructure Engineering), Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
*
Author to whom correspondence should be addressed.
Energies 2020, 13(22), 5971; https://doi.org/10.3390/en13225971
Submission received: 13 October 2020 / Revised: 11 November 2020 / Accepted: 13 November 2020 / Published: 16 November 2020
(This article belongs to the Special Issue Anaerobic Digestion of Wastewater and High Organic Load Liquid Effluents: Advances in the Technology)
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Abstract

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.
Keywords: anaerobic digestion; wine lees; pre-treatment; biochar; biogas anaerobic digestion; wine lees; pre-treatment; biochar; biogas
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MDPI and ACS Style

Arenas Sevillano, C.B.; Chiappero, M.; Gomez, X.; Fiore, S.; Martínez, E.J. Improving the Anaerobic Digestion of Wine-Industry Liquid Wastes: Treatment by Electro-Oxidation and Use of Biochar as an Additive. Energies 2020, 13, 5971. https://doi.org/10.3390/en13225971

AMA Style

Arenas Sevillano CB, Chiappero M, Gomez X, Fiore S, Martínez EJ. Improving the Anaerobic Digestion of Wine-Industry Liquid Wastes: Treatment by Electro-Oxidation and Use of Biochar as an Additive. Energies. 2020; 13(22):5971. https://doi.org/10.3390/en13225971

Chicago/Turabian Style

Arenas Sevillano, Cristian Bernabé, Marco Chiappero, Xiomar Gomez, Silvia Fiore, and E. Judith Martínez. 2020. "Improving the Anaerobic Digestion of Wine-Industry Liquid Wastes: Treatment by Electro-Oxidation and Use of Biochar as an Additive" Energies 13, no. 22: 5971. https://doi.org/10.3390/en13225971

APA Style

Arenas Sevillano, C. B., Chiappero, M., Gomez, X., Fiore, S., & Martínez, E. J. (2020). Improving the Anaerobic Digestion of Wine-Industry Liquid Wastes: Treatment by Electro-Oxidation and Use of Biochar as an Additive. Energies, 13(22), 5971. https://doi.org/10.3390/en13225971

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