Transforming Wine By-Products into Energy: Evaluating Grape Pomace and Distillation Stillage for Biomass Pellet Production

Abstract

The by-products of the wine industry represent a global production of 10.5 to 13.1 million tons of wine pomace annually. This study examines the chemical composition and energy potential of wine pomace and distillation stillage, evaluating their suitability for pellet production within ENplus® standards. Proximate analysis, elemental analysis, and calorimetric analysis were conducted on samples of the two by-products collected in a local Distillery in Portugal. The results reveal that wine pomace has a higher volatile matter content (62.695%) than distillation stillage, which, however, has lower ash content (3.762%) and higher fixed carbon (31.813%). Calorimetric analyses show that distillation stillage has a superior low heating value compared to wine pomace, with values exceeding 19 MJ/kg. Both by-products, however, exceed ENplus® limits for ash (≤0.70), nitrogen (≤0.3), and sulfur (≤0.04) content, presenting challenges for use as high-quality fuel pellets. Combining these biomasses with other materials could reduce the pollutant content of the pellet and improve efficiency. This study highlights the need for pre-treatment strategies to lower ash content and enhance combustion. Policy support for sustainable practices is essential to optimize the use of wine pomace and distillation stillage as renewable energy sources.

Keywords

• renewable energy sources
• agro-industrial by-products
• bioenergy
• sustainable practices
• environmental impact