Winery effluent treatment technologies: trends and challenges
DOI:
https://doi.org/10.18226/25253824.v8.n13.16Keywords:
Winery wastewater, Review, Biological treatments, Constructed wetlands, Microbial fuel cellsAbstract
Wine production is an ancient practice with strong cultural and economic aspects. However, wineries discharge 0.2 to 14 liters of effluent per liter of wine produced. The increasing environmental pressures require the use of increasingly efficient technologies for its treatment. This study presents a systematic literature review to identify challenges and trends in winery effluent treatment systems. The review analyzed 122 studies published between 2013 and 2022. Biological treatments are the most investigated and show average removals of 85% COD. However, these systems have difficulties in removing color, polyphenols, and nutrients. Successful research seeks to overcome this challenge with the use of algae and fungi. Physicochemical treatments are characterized by higher operating costs; however, they can be more adaptable to seasonal variations in production. The constructed wetlands present 86, 71, and 57% removal of BOD, nitrogen, and phosphorus, respectively. However, the area required limits them to smaller agribusinesses. Other advanced systems present positive tendencies, either by the possibility of recovering electrical energy, as in the case of MFCs or by the reuse of residues from the industry itself. The systematic literature review on winery effluent treatment systems provides insight into the state-of-the-art and highlights the tendency to develop more sustainable and efficient solutions to minimize the environmental impacts of agribusiness.
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