Search Results (93)

Winery wastewater (WWW), if released untreated, poses a serious environmental threat due to its high organic load. In this study, Chlorella vulgaris was cultivated in diluted WWW to assess its suitability as a culture medium. Two outdoor cultivation systems—a 270 L raceway and a 40 L bubble column—were operated over 33 days using synthetic medium (control) and WWW. A flow cytometry (FC) protocol was implemented to monitor key physiological parameters in near-real time, including cell concentration, membrane integrity, chlorophyll content, cell size, and internal complexity. At the end of cultivation, the bubble column yielded the highest cell concentrations: 2.85 × 10⁶ cells/mL (control) and 2.30 × 10⁶ cells/mL (WWW), though with lower proportions of intact cells (25% and 31%, respectively). Raceway cultures showed lower cell concentrations: 1.64 × 10⁶ (control) and 1.54 × 10⁶ cells/mL (WWW), but higher membrane integrity (76% and 36% for control and WWW cultures, respectively). On average, cells grown in the bubble column had a 22% larger radius than those in the raceway, favouring sedimentation. Heterotrophic cells were more abundant in WWW cultures, due to the presence of organic carbon, indicating its potential for use as animal feed. This study demonstrates that FC is a powerful, real-time tool for monitoring microalgae physiology and optimising cultivation in complex effluents like WWW. Full article

The food industry consumes large amounts of water across various processes, and generates wastewater characterized by parameters like biochemical oxygen demand, chemical oxygen demand, pH, suspended solids, and nutrients. To meet environmental standards and enable reuse or valorization, treatment methods such as physicochemical, biological, and membrane-based processes are applied. This review focuses on the valorization of food industry wastewater in the biotechnological production of high-value products, with an emphasis on starch-rich wastewater, wineries and confectionery industry wastewater, and with a focus on new technologies for reduces environmental burden but also supports circular economy principles. Starch-rich wastewaters, particularly those generated by the potato processing industry, offer considerable potential for biotechnological valorization due to their high content of soluble starch, proteins, organic acids, minerals, and lipids. These effluents can be efficiently converted by various fungi (e.g., Aspergillus, Trichoderma) and yeasts (e.g., Rhodotorula, Candida) into value-added products such as lipids for biodiesel, organic acids, microbial proteins, carotenoids, and biofungicides. Similarly, winery wastewaters, characterized by elevated concentrations of sugars and polyphenols, have been successfully utilized as medium for microbial cultivation and product synthesis. Microorganisms belonging to the genera Aspergillus, Trichoderma, Chlorella, Klebsiella, and Xanthomonas have demonstrated the ability to transform these effluents into biofuels, microbial biomass, biopolymers, and proteins, contributing to sustainable bioprocess development. Additionally, wastewater from the confectionery industry, rich in sugars, proteins, and lipids, serves as a favorable fermentation medium for the production of xanthan gum, bioethanol, biopesticides, and bioplastics (e.g., PHA and PHB). Microorganisms of the genera Xanthomonas, Bacillus, Zymomonas, and Cupriavidus are commonly employed in these processes. Although there are still certain regulatory issues, research gaps, and the need for more detailed economic analysis and kinetics of such production, we can conclude that this type of biotechnological production on waste streams has great potential, contributing to environmental sustainability and advancing the principles of the circular economy. Full article

The wine industry produces substantial amounts of organic waste, particularly in the form of dealcoholized grape pomace—the primary residual biomass that remains after the fermentation process and the extraction of alcohol from winery by-products. This study explores the potential of upcycling dealcoholized pomace, an often-overlooked by-product, into a sustainable platform for innovative bio-based materials. Using a multidisciplinary approach that combines materials science, biotechnology, and principles of the circular economy, we carefully examine the physical, chemical, and mechanical properties of dealcoholized pomace. Our research includes comprehensive analyses of its structural integrity, biodegradability, and potential applications, including biocomposites, eco-friendly packaging solutions, and other sustainable materials. The results of our study highlight not only the promising performance characteristics of dealcoholized pomace, such as its strength-to-weight ratio and biocompatibility, but also underscore its significant role in advancing waste valorization strategies. By effectively transforming waste into valuable resources, we contribute to the development of sustainable materials, thereby supporting a more circular economy within the wine industry and beyond. Full article

This study explores the feasibility of producing biohydrogen from winery wastewater using a dual-chamber microbial electrolysis cell (MEC). A mixed microbial consortium pre-adapted to heavy-metal environments and enriched with Geobacter sulfurreducens was anaerobically cultivated from diverse waste streams. Over 5000 h of development, the MEC system was progressively adapted to winery wastewater, enabling long-term electrochemical stability and high organic matter degradation. Upon winery wastewater addition (5% v/v), the system achieved a sustained hydrogen production rate of (0.7 ± 0.3) L H₂ L⁻¹ d⁻¹, with an average current density of (60 ± 4) A m⁻³, and COD removal efficiency exceeding 55%, highlighting the system’s resilience despite the presence of inhibitory compounds. Coulombic efficiency and cathodic hydrogen recovery reached (75 ± 4)% and (87 ± 5)%, respectively. Electrochemical impedance spectroscopy provided mechanistic insight into charge transfer and biofilm development, correlating resistive parameters with biological adaptation. These findings demonstrate the potential of MECs to simultaneously treat agro-industrial wastewaters and recover energy in the form of hydrogen, supporting circular resource management strategies. Full article

Pig slurry (PS) and wine vinasse (WV) pose environmental risks if not properly managed. Their composition makes them suitable for anaerobic co-digestion (AcoD), enhancing biomethane production and improving organic matter degradation efficiency. This research applies an innovative Design of Experiments (DoE) approach—specifically the Box–Behnken design (BBD)—to systematically optimize the AcoD process, surpassing traditional single-factor methods by efficiently evaluating the interactions. Variables such as temperature (35 °C, 52.5 °C, 70 °C), substrate ratio (25PS:75WV, 50PS:50WV, 75PS:25WV) and pH (7, 7.5, 8) were tested using a Box–Behnken design which studied the correlations between the experimental data and the model. In fact, the results showed that temperature, ratio, and their interaction significantly influenced biomethane production, being the pH the factor with the least influence on the response. Optimal conditions—pH of 8, temperature of 35 °C and a 50:50 substrate ratio—achieved a biomethane yield of 487.94 CH₄/gVS (Volatile Solids). These results demonstrate the effectiveness of the DoE methodology in maximizing biomethane production and represent a significant advancement in valorizing wastes from pig farms and wineries, promoting a circular and sustainable economy. Full article

The application of biochar is extensively recognized as an effective strategy to enhance soil ecosystem services. However, its combined effect with beneficial microorganisms, such as Trichoderma, still requires further investigation to understand its impact on soil microbiota and nutrient cycling processes. To address this gap, this study aimed to evaluate the effect of biochar produced from on-farm winery waste, specifically grape stalks (GSB) and grape fermentation residues (GFB), generated after wine production, when co-applied with Trichoderma aureoviride URM 5158 and Trichoderma hamatum URM 6656 in soil cultivated with Malbec grapevines. Our findings reveal that both types of biochar and Trichoderma promoted changes in soil properties. The application of GSB biochar combined with T. hamatum increased grape productivity, while GFB biochar enhanced soil enzymatic activities, particularly those expressed per unit of microbial biomass carbon. Additionally, biochar applications increased pH, phosphorus, potassium, organic carbon, and microbial biomass carbon of the soil. Soils treated with the GFB + T. hamatum treatment exhibited an increase of 569.23% in microbial biomass carbon compared to the control. The results of this study provide substantial evidence that biochar and Trichoderma can be used to improve the chemical and biological properties of vineyard soils, increasing nutrient availability, especially carbon. These effects may contribute to soil fertility by promoting a more favorable environment for microbiota development and grapevine growth. This is the first field study to investigate the impact of on-farm winery waste transformed into biochar, combined with Trichoderma isolates, on Malbec grapevines. Full article

A pilot-scale treatment system was developed to manage winery wastewater (WWW) generated by small and medium wineries. The system incorporated three stages: pre-treatment for suspended solids removal and a two-step aerobic biotreatment. The biotreatment phase utilized a bioaugmented bioreactor with encapsulated Pseudomonas putida F1, employing the Small Bioreactor Platform (SBP) technology. This innovative encapsulation method enhanced the breakdown of recalcitrant compounds and accelerated the biodegradation process. The second reactor was operated as a Sequence Batch Bioreactor (SBR) to remove the remaining organics and solids. Over the 100 days of operation, the mean WWW flow rate was 0.5 m³/d with average organic loads of 3950 mg/L COD (chemical oxygen demand) and 2220 mg/L BOD (biological oxygen demand), operating with a hydraulic retention time (HRT) of 4 days. Reductions of up to 96% in BOD and 90% in COD values were observed with stable removal rates over time. The novelty of this study is that it offers a new, effective aerobic biological treatment process, embracing bioaugmentation of encapsulated biomass followed by SBR for WWW with a relatively short HRT, high organics removal, and a stable treatment process. The effluent quality from this treatment system met the regulatory requirements for release to a municipal wastewater treatment plant and potentially also for irrigation. Full article

Wine tourism is a key segment of the global tourism industry, offering visitors opportunities to explore vineyards, taste wines, and experience cultural heritage. This study examines online reviews to identify positive and negative themes of wine tourism experiences and explores how perceptions vary among traveler types. Data were collected from 2850 TripAdvisor reviews of wineries in Bordeaux, Champagne, and Burgundy, France, and analyzed using Leximancer software. The findings reveal seven key themes, including Wine Quality, Tasting Experiences, Tour Guides, Vineyard Views, and Cultural Charm, alongside Dissatisfaction with Time Management and Value for Money. Variations among traveler types highlight distinct preferences, with solo travelers valuing education, couples prioritizing romance, groups focusing on culture, and families concerned with organization. This study contributes to research on experiential tourism by addressing diverse visitor expectations and enhancing service quality. Full article

After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing these by-products from the wine industry, which is no longer required in the production process, offer us the opportunity to capitalize on various bioactive compounds through the circular economy concept and circular process. Wine lees resulting from the large-scale production of wine represent a raw material for the valorization of phenolic compounds, proteins, and polysaccharides, as well as pigments or organic compounds. The substantial nutrient resources available from wine lees are described extensively in this manuscript and range from vitamins, amino acids, and fatty acids to food supplements, edible packaging, or food products such as bakery products. This review article explores the emerging horizons of winery waste utilization, unveiling the abundance of bioactive compounds and their manifold applications across the industrial realm. Full article

Real winery wastewater (WW), with a high concentration of organic matter (OM), was treated using Fenton (FP), photo-Fenton (PFP), sono-Fenton (SFP), and sono-photo-Fenton processes (SPFP), with the primary objective of removing phenolic compounds (PhCs). Although beneficial to human health, these compounds are considered recalcitrant and toxic to aquatic organisms, posing significant environmental risks if discharged into water bodies. They can also reduce the efficiency of biological treatment processes. After physicochemical characterization and two hours of treatment, the removal efficiencies achieved by the FP, PFP, SFP, and SPFP processes were 29.35%, 41.30%, 28.82%, and 33.95% for PhCs; 27.88%, 31.51%, 23.19%, and 29.29% for chemical oxygen demand (COD); and 12.53%, 13.92%, 9.28%, and 10.62% for dissolved organic carbon (DOC), respectively. The degradations achieved by SFP and SPFP were lower than those of FP and PFP, respectively, due to reactions that scavenge hydroxyl radicals. Treatment of a gallic acid (GA) solution, used as a model compound for PhCs, exhibited similar trends, indicating that the lower efficiency in processes involving ultrasound is not due to the OM in the effluent, but rather the interaction between ultrasound (US) and H₂O₂, which reduces hydroxyl radical concentration. However, under the conditions of the wastewater used, the technologies applied did not completely reduce the parameters analyzed, being recommended as pre- or post-treatment, and combined with other processes. Full article

This research aims to investigate the dynamics of interaction and interdependence between winery architecture and the rural landscape, with a particular focus on the Tuscany region in Italy. The primary objective is to analyze a selection of wineries deemed iconic and exemplary for the topic, assessing their relationship with the surrounding territory and landscape. To this end, specifically designed analytical frameworks are employed, grounded in experimental methodologies and criteria well-established in the relevant scientific literature. This methodology integrates a wide range of qualitative and quantitative indicators from scientific literature, organizing them within various taxonomic frameworks. Through tailored analytical forms, the research examines how design choices impact the agrarian context, highlighting the pivotal role of winery architecture in strengthening territorial identity and fostering a model of sustainable tourism. This paper introduces an adaptable interpretive method applicable across contexts, suitable for professionals and decision-makers. The findings present a framework for evaluating landscape systems, demonstrating how passive and advanced strategies enhance eco-efficiency and landscape perception, and adding ethical, aesthetic, and functional value. Moreover, the research contributes to rural landscape discourse, highlighting winery architecture’s role in balancing sustainability, driving economic development, and preserving rural environments. Full article

This study investigates the sustainability impact of fungus-resistant grape varieties within viticulture, addressing economic, ecological, and social dimensions. Pesticide management is of paramount importance for wineries but causes additional costs, impairs sustainability, and faces societal non-acceptance. Digital monitoring of four German wineries for two consecutive years allowed us to compare treatments of traditional and robust varietals. The results demonstrate that the latter enables a significant reduction in pesticide treatments, can be key for copper reduction, and is of paramount importance for organic winemaking. By reducing pesticide dependency, lowering operational costs, hedging risks, and improving labor efficiency, FRW present a key to sustainable viticulture. The results suggest that robust varietals present a means to comply with societal pressure and to meet EU Green Deal ambitions. This paper contributes new, practice-oriented knowledge on FRW’s role in sustainable viticulture, confirming both the ecological and economic advantages in real-world settings, alongside unique insights into social sustainability and market positioning strategies. Sustainability impact is quantified, and a newly introduced productivity metric allows for the orchestration of resilience. The findings contribute to the discourse on sustainable agriculture by validating FRW as a strategic response to climate and regulatory pressures, resilience, and competitive positioning. Full article

While aspiring to become internationally valued producers of high-quality wines, certain Romanian wineries recently turned towards wine tourism. Given the increasing role of smart devices and online-based information in holiday selection and planning, the main objective of the paper is to evaluate the online presence, informational content and effectiveness of Romanian wineries’ websites for the promotion of wine tourism. This evaluation comprised 53 features tested in previous research and organized into four categories: main website characteristics, wine tourism, marketing, and education. Based on content analysis conducted on 154 websites of wineries identified in all Romanian regions, scores were computed and, subsequently, wineries were classified, mapped, and evaluated. The findings show that certain basic features are overall available, while exclusive features that could positively influence tourist preferences and experiences are insufficient in terms of design, education, and marketing characteristics. Less than 50% of the analysed websites inform about wine tasting activities, less than 35% specify visiting hours, and less than 20% mention tourist amenities. The websites that indicate other local wineries, allied industries or tourist attractions represent exceptions. This study underlines the importance of leveraging digital tools within the marketing strategy of wineries and the need to enhance networking among regional stakeholders as prerequisite for sustainable development. Full article

Drama is a wine region in northern Greece with a local economy based on agricultural production. Despite its historical and geographical setting, the wine tourism industry is not very well developed in the wine-growing region of Drama. Although the sustainability of territorial development is often linked to local food and wine heritage, it seems that the implicated parties are not totally convinced. For this qualitative case study, we first conducted interviews with the management of the local wineries to determine the reason behind the low number of wine tourists in the area. Then, a workshop was organized, and all relevant parties were invited to increase awareness through education while also attempting to find mutually agreeable solutions through working group table discussions and the presentation of findings. Taking advantage of and preserving the cultural heritage through the cooperation of the related regional businesses, regional/central authorities, and non-governmental organizations (NGOs) was concluded to be an important tool for organizing new initiatives that will boost wine tourism. Full article

We used inter-delta typing (IDT) and MALDI-TOF profiling to characterize the genetic and phenotypic diversity of 45 commercially available winemaking Saccharomyces cerevisiae strains and 60 isolates from an organic winemaker from Waipara, New Zealand, as a stratified approach for predicting the commercial potential of indigenous isolates. A total of 35 IDTs were identified from the commercial strains, with another 17 novel types defined among the Waipara isolates. IDT 3 was a common type among strains associated with champagne production, and the only type in commercial strains also observed in indigenous isolates. MALDI-TOF MS also demonstrated its potential in S. cerevisiae typing, particularly when the high-mass region (m/z 2000–20,000) was used, with most indigenous strains from each of two fermentation systems distinguished. Furthermore, the comparison between commercial strains and indigenous isolates assigned to IDT 3 revealed a correlation between the low-mass data (m/z 500–4000) analysis and the recommended use of commercial winemaking strains. Both IDT and MALDI-TOF analyses offer useful insights into the genotypic and phenotypic diversity of S. cerevisiae, with MALDI-TOF offering potential advantages for the prediction of applications for novel, locally isolated strains that may be valuable for product development and diversification. Full article