Winery wastes

Crushing and Fermentation. Daily Equipment Cleaning and Sanitization. All equipment used in the crushing operation must be cleaned and sanitized daily. This is especially important in keeping the local population of fruit flies to a minimum and in avoiding early build up of volatile acidity from Acetobacter infections. Winery waste tends to putrify rapidly if allowed to stand. 

Petruccioli M, Duarte JC, Eusebio A, Federici F. (2002) Aerobic treatment of winery waste-water using a jet loop activated sludge reactor. Process Biochem., 37(8) 821-829. 

Nogales, R., Cifuentes, C., and Benitez, E., Vermicomposting of winery wastes A laboratory study, J. Environ. Sci. Health, Part B Pest. Food Contaminants Agric. Wastes, B40, 659, 2005. 

Inbar, Y., Chen, Y., and Hadar, Y. (1991). Carbon-13 CPMAS NMR and FTIR spectroscopic analysis of organic matter transformations during composting of solid wastes from wineries. Soil Sci. 152,272-282. 

Romero, E., Plaza, C., Senesi, N., Nogales, R., and Polo, A. (2007). Humic acid-like fractions in raw and vermicomposted winery and distillery wastes. Geoderma 139, 397-406. 

Again, it is wise to note that hydrogen fermentation demands carbohydrate-rich substrate with high substrate concentration. From the perspective of environmental engineering, such characteristics of organic wastes practically only appear in some specific industrial waste streams, e.g., sugar factory wastewater (Ueno et al., 1996), rice winery wastewater (Yu et al, 2002), starch-manufacturing waste (Yokoi et al., 2002), molasses wastewater (Ren... 

The aldehydes R)-2A and (S)-24 are not stable as monomers and undergo racemization on storage. Derivative (R)-25 (2-0-benzylglyceraldehyde) has been proposed as an alternative to (R)-24. It is obtained from (5, 5 )-tartaric acid, as shown in Scheme 13.19 [48]. Enantiomer (S)-25 can be derived from (/, / )-tartaric acid in the same way. (R,R)-TartSLric acid is obtained in large quantities from potassium hydrogen tartrate, a waste product of wineries. Racemic tartaric acid is synthesized... 

With appropriate local circumstances few of the by-products and waste materials of a winery operation need be wasted. 

Brito, A. G., Peixoto, J., Oliveira, J. M., Oliveira, J. A., Costa, C., Nogueira, R.,etal. (2007). Brewery and winery wastewater treatment some focal points of design and operation. In V. Oreopoulous, W. Russ (Eds.), Utilisation of byproducts and treatment of waste in the food industry (Vol. 3). New York Springer. 

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