1. Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach§
- Author
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Lisičar Vukušić, Josipa, Millenautzki, Thomas, Reichert, Leon, Mokhlis Saaid, Abdechafik, Müller, Lothar, Clavijo, Leonardo, Hof, Jendrik, Mösche, Marek, Barbe, Stéphan, Lisičar Vukušić, Josipa, Millenautzki, Thomas, Reichert, Leon, Mokhlis Saaid, Abdechafik, Müller, Lothar, Clavijo, Leonardo, Hof, Jendrik, Mösche, Marek, and Barbe, Stéphan
- Abstract
Research background. Wine production, which is considered a major sector in food industry, often involves the use of a large amount of resources. Moreover, wine making generates a large amount of grape pomace, which is generally used for low-value applications such as fertiliser and animal feed. The aim of the present research is to explore the possibility of improving the overall sustainability of traditional winemaking. Experimental approach. A zero-waste process was developed. It includes the production of white wine and the substantial valorisation of grape pomace, which is converted into solid biofuel, tartaric acid and concentrated grape extract as feedstock for industrial baker’s yeast production. Results and conclusions. We estimate that a significant surplus of renewable energy of approx. 3 MJ/kg processed grapes can be obtained during this conversion. The suitability of grape extract as a potential substrate for industrial baker’s yeast production was evaluated and the feasibility of a partial replacement of molasses (up to 30 %) was demonstrated. Novelty and scientific contribution. We present a circular economy approach for the conversion of winery biowaste into high-value resources such as feedstock and solid biofuel., Pozadina istraživanja. Proizvodnja vina, koja se smatra važnim sektorom u prehrambenoj industriji, često uključuje korištenje velikih resursa. Osim toga, nakon proizvodnje vina zaostaju velike količine komine grožđa, koja se obično koristi za dobivanje proizvoda niske vrijednosti, poput gnojiva ili stočne hrane. Svrha je ovog znanstvenog rada bila istražiti mogućnost poboljšanja ukupne održivosti tradicionalnog postupka proizvodnje vina. Eksperimentalni pristup. U radu je razvijen postupak koji uključuje proizvodnju bijelog vina i značajnu valorizaciju komine grožđa, koja se pretvara u čvrsto biogorivo, vinsku kiselinu i koncentrirani ekstrakt grožđa kao sirovinu za industrijsku proizvodnju pekarskog kvasca. Rezultati i zaključci. Procjenjujemo da se ovom metodom može dobiti značajan višak obnovljive energije od otprilike 3 MJ/kg obrađenog grožđa tijekom postupka. Istražena je moguća uporaba ekstrakta grožđa kao potencijalne sirovine u industrijskoj proizvodnji pekarskog kvasca, te je dokazana mogućnost djelomične zamjene melase s ekstraktom grožđa (do 30 %). Novina i znanstveni doprinos. U radu predstavljamo princip kružnog gospodarstva pri pretvaranju biološkog vinskog otpada u visokovrijedne resurse, poput sirovina i čvrstog biogoriva.
- Published
- 2023