Obtaining Value from Wine Wastes: Paving the Way for Sustainable Development

Abstract

Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment and valorisation are simultaneously a challenge and an opportunity. After an overview of the wine industry and its wastes, this article intends to review the different solid winemaking wastes, highlighting their chemical composition and structural characteristics, as well as their main potential applications. These wastes, such as grape stalks, can be directly applied as a source of bioenergy in the form of pellets or subjected to chemical/biological processing, resulting in valuable food additives, materials, or chemicals. Grape seeds provide food grade oil with potential biomedical applications. Grape skins are a promising source of biologically active substances. The sugar fraction of grape pomace can be biologically converted to a wide variety of bioproducts, like bioethanol, biogas, polyhydroxyalkanoates, and bacterial cellulose. The integration of the different processes into a biorefinery is also discussed, considering the characteristics of the Portuguese wine industry and pointing out solutions to valorise their wastes.

Keywords

• wine processing
• wine wastes
• polyphenols
• bioethanol
• grape stalks’ pellets
• polyhydroxyalkanoates