In Spain, the winery industry exerts a great influence on the national economy. Proportional to the scale of production, a significant volume of waste is generated, estimated at 2 million tons per year. In this work, a laboratory-scale reactor was us...
The COVID-19 pandemic has adversely affected the tourism industry worldwide, including the wine industry in the western U.S. due to mandated winery and tasting room closures, followed by restrictions on capacity and food- and drink-handling once wine...
In recent years, wineries have incorporated social media into their marketing strategies to promote their products and services. They offer wineries the opportunity to interact with their customers in real time, allowing them to share their experienc...
The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment...
Most of the pioneering studies related to wineries were conducted in famous wine regions, the results of which were not especially applicable to the small and emerging wineries in the United States. These wineries rely heavily on visitors’ on-s...
The process of wine making is well known to produce large amounts of wastewater with highly variable characteristics. The disposal of untreated winery wastewater is strictly prohibited since it adversely affects the recipient environment. Due to the...
The yeast Saccharomyces cerevisiae ensures successful fermentation in winemaking, although the persistent use of commercial strains lead to the loss of aroma complexity of wines. Hence, the research of indigenous S. cerevisiae with proper oenological...
Annually, the wine industry produces high amounts of waste that can be toxic if disposed of without pretreatment. Vermicomposting is an efficient and low-cost method of decomposing organic matter using earthworms under controlled conditions. The orga...
This paper analyses and evaluates a design for a distributed renewable power system for a British winery. A winery in Wiltshire, England, is used for a case study. The consumption of this winery is first analysed, then potential means of generation a...
When it comes to wine communication, winery names can serve as multidimensional communication mechanisms. Their various aspects of communication concern the historical context, tourism geography, socio-economic tourism development, wine knowledge, an...
Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevis...
Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these facilities an...
The wine industry is one of the most relevant socio-economic activities in Europe. However, this industry represents a growing problem with negative effects on the environment since it produces large quantities of residues that need appropriate valor...
Winery wastewater represents the largest waste stream in the wine industry. This deals with the mineralization of the organic matter present in winery wastewater using anodic oxidation and two types of anodes—namely, a boron-doped diamond elect...
Grape and wine byproducts have been extensively studied for the recovery of phenolic compounds with antioxidant activity and a variety of biological actions. The selective recovery and concentration of the phenolic compounds from the liquid phase sep...
Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite...
In semiarid environments, vine cultivation is a land use with a high impact with regard to soil erosion, loss of organic matter and biodiversity, contamination, and compaction. In addition, the wine supply chain produces a considerable quantity of or...
Environmental sustainability in the winery sector is receiving increased attention from governments, environmental groups, and consumers. The aim of this study is to explore the relationship between the degree of proactivity of a firm’s environmental...
In this study, the heterogeneous photosensitized oxidation treatment of winery effluents was optimized using chitosan carriers immobilized with Zn(II) Phthalocyanine tetrasulfonic acid. The influence of main operating parameters such as initial pH, a...
The recovery of anthocyanins from winery wastewater constitutes an attractive option for both environmental and commercial valorization, as food colorants and nutraceutical ingredients. In this study, the electric field induced ion drift method is pr...
This paper reports a study on the performance of a multistage constructed wetland (CW) system adopted for winery wastewater and on the analysis of its suitability for irrigation reuse. The CW system treats about 3 m3·day−1 of wastewater...
Wineries present significant interest on a research level, combining Indoor Air Quality (IAQ) issues related with substances emitted through the wine production, as well as the need for minimizing conventional energy consumption (optimizing energy pe...
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. H...
Even though biofuel production from microalgae has become more and more attractive in recent years, it is limited especially by the high cost of microalgae cultivation. However, microalgae can be grown in wastewater in order to reduce their productio...
The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery...
As we address important societal needs, the circular economy equips us with the means to jointly combat climate change and biodiversity loss, including the revaluation of waste. The wine-making process is a huge generator of waste, creating problems...
Winery wastewater, characterized by high organic load, fluctuating pH, and seasonal variability, presents a major environmental challenge for sustainable water management in viticulture regions. Recent advances in bio-based polymer composites, partic...
The agricultural sector is one that requires and consumes enormous amounts of fresh water globally. Commercial wine production in particular uses large volumes of fresh water and, through various processes, generates significant quantities of wastewa...
The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wi...
A Life Cycle Assessment (LCA) of viticulture in the Tacoronte-Acentejo Designation of Origin was the primary goal of this research, aiming to examine and quantify the environmental impacts generated by viticulture and winemaking processes. Data for t...
23 August 2021
This research assessed a novel treatment process of winery wastewater, through the application of a chemical-based process aiming to decrease the high organic carbon content, which represents a difficulty for wastewater treatment plants and a public...
The objective of this work was to determine the ability of a pilot-scale hybrid system to treat real (non-synthetic) winery wastewater. The experimental treatment system consisted of two stages: An attached growth pilot-scale bioreactor (biological t...
Acidic effluent such as winery wastewater is challenging to remediate. Biological sand reactors can simultaneously remove organics and neutralize winery wastewater via biotic and abiotic mechanisms. The systems have been shown to be suitable for trea...
Concentration polarization is intrinsically associated with the selective character of membranes and often means flux decline and which causes a subsequent decrease of ultrafiltration and nanofiltration performance. More important is the fact that it...
Wastewater produced during the wine-making process often contains an order of magnitude greater chemical oxygen demand (COD) concentration than is typical of domestic wastewater. This waste stream is also highly variable in flow and composition due t...
The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidia...
Recent studies in the literature have shown successful applications of the nanomaterial precursor ferrocene (Fc) as a catalyst in heterogeneous photo-Fenton; however, ferrocene has never been used for the treatment of winery wastewater (WW). Therefor...
Sustainable development requires implementation of eco-friendly practices and a circular approach in both agricultural and industrial systems. This study evaluated winery flotation wastewater (WFW) as a cultivation substrate for Bacillus sp. 10/R iso...
Value-Added Compounds (VACs) are molecules that have attracted great attention in the literature regarding their potential for integration into existing processes or products. In Winery Wastewater (WW), VACs are valuable because of their antioxidant...
The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of Saccharomyces cerevisiae rich in β-glucans and man...
The residues generated in the wine industry (pomace, stems, seeds, wine lees, and grapevine shoots) are a potential source of bioactive compounds that can be used in other industries despite being sometimes underestimated. Different extraction method...
Water use and its associated energy consumption in wine processes are often unnoticed in best practice. Many proprietors are insensitive to how water is used within their winery procedures. Key areas of environmental concern currently faced by the wi...
Valorization of winery waste is a promising solution for waste management with additional benefit of bioactive compounds isolation. The aim of this study was to analyze the nutritional and bioactive potential of oil derived from Serbian autochthonous...
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...
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 biotreatm...
Winery wastewater (WWW) handling strategies often include co-treatment at municipal wastewater treatment plants (WWTPs). Despite this, definitive information regarding oxidation kinetics and process and performance impacts due to co-treatment is lack...
Companies are gradually becoming conscious about the necessity of reducing their environmental impact and adopting low-carbon strategies in order to cope with increasing institutional and social demands. However, remaining competitive while reducing...
In this study, the treatment of a winery wastewater (WW) by a photo-Fenton process, employing a combination of (S,S)-ethylenediamine-N,N’-disuccinic acid (EDDS) as a quelating agent and hydroxylamine (HA) to accelerate the Fe2+ recovery, was pr...
The winery sector represents one of the most important agricultural industries in Mediterranean country. Wine production processes generate a large amount of wastes and wastewaters that must be treated before their release in the environment. Among t...
In the present work, winery wastewater (WW) was treated by a combined coagulation–flocculation–decantation (CFD)/photo-Fenton/adsorption process. The aim of this work was to (1) optimize the CFD process with the application of polyvinylpo...
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