From Waste to Value in Circular Economy: Valorizing Grape Pomace Waste through Vermicomposting

被引:0
作者
Gabur, Georgiana-Diana [1 ]
Teodosiu, Carmen [2 ]
Fighir, Daniela [2 ]
Cotea, Valeriu V. [1 ]
Gabur, Iulian [3 ]
机构
[1] Ion Ionescu de la Brad Iasi Univ Life Sci, Fac Hort, Aleea Mihail Sadoveanu 3, Iasi 700490, Romania
[2] Gheorghe Asachi Tech Univ Iasi, Dept Environm Engn & Management, 73 Prof Dimitrie Mangeron St, Iasi 700050, Romania
[3] Ion Ionescu de la Brad Iasi Univ Life Sci, Fac Agr, Aleea Mihail Sadoveanu 3, Iasi 700490, Romania
来源
AGRICULTURE-BASEL | 2024年 / 14卷 / 09期
关键词
grape pomace waste; wine industry; circular economy; vermicompost; soil; fertilizers; WINE LEES VALORIZATION; BY-PRODUCTS; ANTIOXIDANT STATUS; SEED EXTRACT; RED WINES; IN-VITRO; MARC; IMPROVES; QUALITY; SLUDGE;
D O I
10.3390/agriculture14091529
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
From the vineyard to the bottle, the winemaking process generates a variety of by-products, such as vinasses, spent filter cakes, grape pomace, grape lees, and vine shoots. To avoid damaging the environment and to reduce economic impacts, the by-products and wastes must be handled, disposed of, or recycled properly. This review focuses on an environmentally friendly approach to the management and added value of winemaking by-products, such as grape pomace or grape marc, by using vermicomposting. Vermicompost is a well-known organic fertilizer with potential uses in soil bioremediation and the conservation of soil health. To achieve environmental neutral agriculture practices, vermicomposting is a promising tool for resilient and sustainable viticulture and winemaking. Vermicomposting is a simple, highly beneficial, and waste-free method of converting organic waste into compost with high agronomic value and a sustainable strategy in line with the principles of the circular economy.
引用
收藏
页数:20
相关论文
共 112 条
  • [1] Effects of ensiling grape pomace and addition of polyethylene glycol on in vitro gas production and microbial biomass yield
    Alipour, D.
    Rouzbehan, Y.
    [J]. ANIMAL FEED SCIENCE AND TECHNOLOGY, 2007, 137 (1-2) : 138 - 149
  • [2] [Anonymous], 2017, OJ L 44/1, P5
  • [3] [Anonymous], COUNCIL REGULATION E, DOI DOI 10.33172/JP.V5I1.468
  • [4] [Anonymous], 2022, State of the world vine and wine sector 2022
  • [5] [Anonymous], PUBLICATIONS OFFICE
  • [6] Potential uses and applications of treated wine waste: a review
    Arvanitoyannis, IS
    Ladas, D
    Mavromatis, A
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2006, 41 (05) : 475 - 487
  • [7] Waste Management through Composting: Challenges and Potentials
    Ayilara, Modupe Stella
    Olanrewaju, Oluwaseyi Samuel
    Babalola, Olubukola Oluranti
    Odeyemi, Olu
    [J]. SUSTAINABILITY, 2020, 12 (11)
  • [8] Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties
    Bambeni, Thandikhaya
    Tayengwa, Tawanda
    Chikwanha, Obert C.
    Manley, Marena
    Gouws, Pieter A.
    Marais, Jeannine
    Fawole, Olaniyi A.
    Mapiye, Cletos
    [J]. MEAT SCIENCE, 2021, 181
  • [9] Effects of spreading olive mill wastewater on soil properties and crops, a review
    Barbera, A. C.
    Maucieri, C.
    Cavallaro, V.
    Ioppolo, A.
    Spagna, G.
    [J]. AGRICULTURAL WATER MANAGEMENT, 2013, 119 : 43 - 53
  • [10] Consumers' acceptance and preferences for nutrition-modified and functional dairy products: A systematic review
    Bimbo, Francesco
    Bonanno, Alessandro
    Nocella, Giuseppe
    Viscecchia, Rosaria
    Nardone, Gianluca
    De Devitiis, Biagia
    Carlucci, Domenico
    [J]. APPETITE, 2017, 113 : 141 - 154