酒加工残留物的再循环:微型酒厂的洞察力 可持续性
Gustavo Henrique Couto1, Débora Gonçalves Bortolini1,2, Emanuele Elisa Hernandes3
1Universidade Tecnológica Federal do Paraná (UTFPR), Postgraduate Program in Biotechnology (PPGBIOTEC), Department of Chemistry and Biology, Rua Deputado Heitor Alencar Furtado 500, Curitiba, Paraná 81280-340, Brazil.
ACS omega
|February 9, 2026
概括
微型酒厂产生大量的废物,如酒厂的消耗谷物 (BSG) 和酒厂的消耗酵母 (BSY). 将这些废弃物再循环转化为有价值的产品,促进了手工酒行业的可持续性和经济增长.
科学领域:
- 造科学 造科学
- 环境科学 环境科学
- 食品科学 食品科学 食品科学
背景情况:
- 工艺酒行业正在迅速扩张,导致造残留物的产生增加.
- 这些副产品的有效管理对于环境和经济的可持续性至关重要.
- 巴西微型酒行业是全球趋势的相关案例研究.
研究的目的:
- 审查主要造残留物的组成和上循环潜力:酒厂的废谷物 (BSG),酒厂的废酵母 (BSY) 和热.
- 探索超越传统用途 (如动物料) 的创新应用.
- 突出循环经济原则在可持续微型酒厂运营中的作用.
主要方法:
- 造副产品成分和应用的文献综述.
- 巴西微型酒行业的案例研究分析.
- 探索新兴的上循环技术和产品开发.
主要成果:
- 造残留物具有重要的营养和功能性质.
- 存在多种上循环途径,包括生物燃料,生物气体,生物聚合物,益生菌和食品成分.
- 酒的消耗谷物 (BSG) 特别有望被纳入各种食品中,如面包,饼干和肉类类似物.
结论:
- 通过可持续的做法和先进的技术,将造残留物转化为高价值产品是可行的.
- 采用循环经济原则对于微型酒行业实现可持续发展目标至关重要.
- 上循环造副产品为减少废物和经济增长提供了机会.
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