将有问题的酒厂废弃物转化为面包酵母生产和固体生物燃料的有价值基材:循环经济方法
Josipa Lisičar Vukušić1, Thomas Millenautzki1, Leon Reichert2
1Faculty of Applied Natural Sciences, Technische Hochschule Köln, Campusplatz 1, 51379 Leverkusen, Germany.
Food technology and biotechnology
|January 11, 2024
概括
本研究介绍了一种零废弃的葡萄酒生产工艺,将葡萄汁转化为有价值的资源,如生物燃料和酵母原料. 这种循环经济方法提高了可持续性,并产生了剩余的可再生能源.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 传统的酒是资源密集型的,并产生大量的葡萄残渣废物.
- 目前葡萄末的利用仅限于低价值应用,如肥料和动物料.
研究的目的:
- 开发一种可持续的,零废弃的葡萄酒生产工艺.
- 为了将葡萄酒残留品提升为高价值产品.
- 提高葡萄酒行业的整体可持续性.
主要方法:
- 开发了一种零浪费工艺,将白葡萄酒生产与葡萄末的价值化整合起来.
- 葡萄转化为固体生物燃料,葡萄酸和缩的葡萄提取物.
- 评估葡萄提取物作为工业面包师酵母生产的基质.
主要成果:
- 从葡萄末转换获得大约3MJ/kg可再生能源的余.
- 证明了使用缩葡萄提取物用于面包酵母生产的可行性,取代了高达30%的糖蜜.
- 成功地将酒厂的生物废物转化为有价值的资源.
结论:
- 开发的过程为葡萄酒行业提供了一个可行的循环经济模式.
- 显著的可再生能源发电是可能通过葡萄树的价值化.
- 酒厂的生物废物可以转化为高价值产品,增强经济和环境的可持续性.
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