Drugie życie odpadów winiarskich. Praktyki zrównoważonego przetwarzania
DOI:
https://doi.org/10.15584/pjsd.2024.28.2.4Słowa kluczowe:
odpady winiarskie, przetwórstwo, zrównoważony rozwój, ekstrakty roślinneAbstrakt
Praca prezentuje zrównoważone podejście do przetwarzania odpadów (wytłoków, pestek, łodyg, osadów drożdżowych) powstających podczas produkcji wina. Zawiera przegląd różnych metod ich wykorzystania w różnych branżach przemysłu, w tym spożywczym, paszowym, biogazowym, nawozowym, kosmetycznym, budowlanym oraz w medycynie. Podkreślono potencjał tych odpadów w produkcji funkcjonalnych produktów, zwracając uwagę na ich rolę w gospodarce o obiegu zamkniętym oraz w ograniczaniu negatywnego wpływu winiarstwa na środowisko. Dzięki innowacyjnym metodom przetwarzania, odpady winiarskie mogą być wykorzystywane do tworzenia produktów o szerokim zakresie zastosowań, przyczyniając się do zrównoważonego rozwoju oraz poprawy efektywności wykorzystania zasobów. Celem pracy jest przedstawienie sposobów na zmniejszenie negatywnego wpływu produkcji wina na środowisko oraz wskazanie korzyści ekonomicznych płynących z przetwarzania tych odpadów.
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Prawa autorskie (c) 2024 Polish Journal for Sustainable Development
Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa – Użycie niekomercyjne – Bez utworów zależnych 4.0 Międzynarodowe.
