The second life of winery waste. Sustainable processing practices
DOI:
https://doi.org/10.15584/pjsd.2024.28.2.4Keywords:
wine waste, processing, sustainability, plant extractsAbstract
The paper presents a sustainable approach to the treatment of wastes (such as pomace, seeds, stalks, and lees) generated during the winemaking process. It includes an analysis of various methods of their use in the food, feed, biogas, fertilizer, cosmetic, construction, and medical industries. The potential of these wastes in the production of functional products is highlighted, emphasizing their role in a closed-loop economy and their contribution to reducing the negative impact of winemaking on the environment. Thanks to modern processing methods, winery waste can be used to produce a variety of products, which promotes sustainable development and improves resource efficiency. The purpose of this paper is to present solutions to reduce the negative impact of winemaking on the environment and show the economic benefits of recycling this waste.
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