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Composting Waste from the White Wine Industry

Author

Listed:
  • Rui Pinto

    (Centro de Investigação e Desenvolvimento em Sistemas Agroalimentares e Sustentabilidade (CISAS), Rua Escola Industrial e Comercial de Nun’Álvares, nº 34, 4900-347 Viana do Castelo, Portugal
    Instituto Politécnico de Viana do Castelo, Escola Superior Agrária, Refóios, 4990-706 Ponte de Lima, Portugal)

  • Cláudia Correia

    (Instituto Politécnico de Viana do Castelo, Escola Superior Agrária, Refóios, 4990-706 Ponte de Lima, Portugal)

  • Isabel Mourão

    (Instituto Politécnico de Viana do Castelo, Escola Superior Agrária, Refóios, 4990-706 Ponte de Lima, Portugal
    Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal)

  • Luísa Moura

    (Centro de Investigação e Desenvolvimento em Sistemas Agroalimentares e Sustentabilidade (CISAS), Rua Escola Industrial e Comercial de Nun’Álvares, nº 34, 4900-347 Viana do Castelo, Portugal
    Instituto Politécnico de Viana do Castelo, Escola Superior Agrária, Refóios, 4990-706 Ponte de Lima, Portugal)

  • Luis Miguel Brito

    (Instituto Politécnico de Viana do Castelo, Escola Superior Agrária, Refóios, 4990-706 Ponte de Lima, Portugal
    Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal)

Abstract

The wine industry generates a large amount of waste, and composting is an alternative for recycling these residues with agronomic and environmental advantages. With this aim, grape marc and grape stalks were composted in static and turned piles, with three and six turns, to investigate the effects of pile conditions during composting in order to improve final compost quality. Thermophilic temperatures were attained soon after pile construction, and the highest maximum temperatures were achieved in the turned piles (70.5–71.8 °C). However, pile moisture content decreased below the recommended values after day 42 in these piles. The extremely high temperatures and low moisture content in the turned piles hampered organic matter mineralization rates and the amount of potentially mineralizable organic matter (OM 0 ) (391–407 g kg −1 ), whereas the structure of the static pile provided adequate porosity to increase organic matter decomposition and OM 0 (568 g kg −1 ). This study shows that composting grape marc with stalks, for a period of 140 days, resulted in stabilized and matured compost (NH 4 + -N/NO 3 – -N < 0.5) with good chemical characteristics for applications as soil organic amendment, without the need for rewetting or turning the piles, thus reducing the agronomic and environmental cost of the composting process.

Suggested Citation

  • Rui Pinto & Cláudia Correia & Isabel Mourão & Luísa Moura & Luis Miguel Brito, 2023. "Composting Waste from the White Wine Industry," Sustainability, MDPI, vol. 15(4), pages 1-14, February.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:4:p:3454-:d:1067579
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    References listed on IDEAS

    as
    1. Barbora Badalíková & Patrik Burg & Vladimír Mašán & Jakub Prudil & Ján Jobbágy & Alice Čížková & Koloman Krištof & Martin Vašinka, 2022. "Deep Placement of Compost into Vineyard Soil Affecting Physical Properties of Soils, Yield and Quality of Grapes," Sustainability, MDPI, vol. 14(13), pages 1-13, June.
    2. Ramos, M.C., 2017. "Effects of compost amendment on the available soil water and grape yield in vineyards planted after land levelling," Agricultural Water Management, Elsevier, vol. 191(C), pages 67-76.
    3. Diana H. Wall & Uffe N. Nielsen & Johan Six, 2015. "Soil biodiversity and human health," Nature, Nature, vol. 528(7580), pages 69-76, December.
    4. Sergi Maicas & José Juan Mateo, 2020. "Sustainability of Wine Production," Sustainability, MDPI, vol. 12(2), pages 1-10, January.
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