engleski

In-vessel composting of grape pomace

Composting is defined as a process of aerobic degradation of organic waste by microorganisms what results with a stabilized, mature, hygienic product, free of pathogens and rich in humic substances. Thanking into account that winemaking process produces a wide range of solid and liquid by-products including grape marc or grape pomace, wine lees, spent filter cakes, vinasses, and winery wastewater that must be properly treated, disposed of, or reused to prevent adverse environmental effects, composting could be effective way to reduce the wine industry negative environment impacts. Compost, the final product, can improve the soil structure, helps maintain a neutral pH and enhances plant growth. It this work a laboratory composting of grape pomace was performed in a closed thermally insulated column reactor (V = 5 L) with continuous aeration during 20 days. The temperature changes, moisture content, pH-value, and C/N ratio in the composting pile were investigated. The results suggested that adiabatic conditions enhance the grape pomace composting process.

grape pomace ; adiabatic composting ; food waste valorization

The work was supported by the European Union through the European regional development fund, Competitiveness and Cohesion 2014–2020 (KK.01.1.1.07.0007.).