Evaluation, valorization and treatment strategies for the residues of wine cellars: a case of study

Abstract

Wine is a beverage obtained from grapes through the fermentation of the must. Fermentation is caused by the metabolic action of yeast, which converts the sugars in the fruit into ethyl alcohol and carbon dioxide. During the winemaking process, various residues and by-products are produced. The three main vinification waste products are grape pruning, grape pomace, and wine lees. This study can be divided into two parts: a bibliographic research section and an experimental section. Through the bibliographic research, information has been gathered about the different by-products generated by the winery industry and various methods for valorising winery by-products. After acquiring knowledge in this field, composting has been selected as the preferred method for managing and valorising solid wastes from a winery cellar. This treatment has been specifically tailored for winery cellars of small to medium sizes. The implementation of this treatment will take place in a cellar named Mas Sanmartí de Serrahïma, which is situated in Pla del Bages. The composting facility will handle 22 tonnes of winery residues, comprising of grape pruning, grape pomace, and wine lees. To ensure effective composting, a semi-open system with six turned windrows will be employed. These windrows will be sheltered by a permeable cover and will also feature a leachate recovery system. Additionally, a small cover will be constructed to facilitate the curing phase and storage of the final product. Ultimately, with an investment of approximately 100,000 €, a composting plant can be constructed, and winery waste can be valorised to obtain a valuable product that can be effectively used within the vineyard