ABSTRACT
Industrial wine production and its complementary products are accompanied by the generation of large quantities of waste streams, namely, the organic waste (solids, skins, pips, marc, etc.), wastewater, emission of greenhouse gases (CO2, volatile organic compounds, etc.), and inorganic waste (diatomaceous earth, bentonite clay, and perlite). Uncontrollable variables due to both human and physical infrastructures oer an explanation as to why waste management is practiced as end-of-pipe (additive) technologies in numerous wineries, notably wastewater treatment and landlling of solid waste. Due to the rapidly growing global demand on manufacturing processes to produce more wine with minimal or no environmental footprints, the wine industry is under tremendous legislative pressure to become more ecient (Massette 1994). us, with the increasing demand for greening industrial production processes and products, both from customers and legislative authorities, coupled with rising operational and waste treatment costs, the wine industry has started to move toward the adoption of integrated waste preventative approaches, as opposed to the traditional reparatory environmental engineering practices. e nal winery waste matrix is usually found to be a combination of interactive factors. Examples of such factors are the type of technology used, reuse and recovery of useful by-products, and the operating practices within a given winery. On the other hand, dierent production scenarios may have a critical inuence on the consumption of raw materials and e uent quantity and quality. e standard vinication process consists of
2.4.8 Post-Fermentation Operations 55 2.4.9 Wine Aging 56 2.4.10 Wood 56 2.4.11 Reactions 57 2.4.12 Stabilization 58 2.4.13 Fining 59 2.4.14Tartaric Stabilization60 2.4.15 Filtration61 2.4.16Winery Wastewater62
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de-stemming, crushing, cooling (storage), screening, fermentation, clarication (maturation), stabilization, and bottling. However, various wine companies use dierent process routes, which signi- cantly impact waste management for both intrinsic and extrinsic waste. To help frame the problem of waste minimization in wine production, it is important to establish an understanding of the product route from raw materials (grapes) to the nal product (bottled wine). is chapter acquaints the reader with two important aspects of enology: grape culture and wine production. It begins with a basic outline of grapevine and viticulture practices followed by an exploration of pre-fermentation practices, fermentation and post-fermentation operations, such as aging, ning, tartaric stabilization, and ltration.
