Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Alexandru Cristian GROSU, Constantin Alexandru ALDEA, Florentina MATEI, Narcisa Elena BĂBEANU
During the winemaking process, large amounts of waste are produced, including pomace, skin, stalk, wastewater, less and shoots, which contribute significantly to environmental degradation. Grape marc, which accounts for 25% of grape weight and is left over after juice extraction, can be used in a circular approach for green energy, component extraction, energy recovery and a variety of applications such as fuel, alcohol, biosurfactants and composting for natural fertiliser. There are numerous techniques for obtaining a final compost, including static systems (aerated static piles, continuous vertical reactors and in-vessel tunnels) and turned or agitated systems (turned windrow, agitated bed and rotating drum). Enhancing compost value involves co-composting the grape marc with organic byproducts like manures, olive oil industry waste, coffee grounds and more. Vermicomposting, that can be applied indoors and outdoors, yields nutrient-rich organic material for crops efficiently. This method offers advantages such as year-round composting and quicker production of superior-quality nutrients.
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