Abstract
In view of the urgent need to implement the transition from the “take-make-use-lose” industrial system to a circular and regenerative one, this study focuses on improving the sustainability of the wine industry, in particular the importance assumed by the management of residues and by-products of the wine production system from a circular economy and environmental protection perspective, from the planting of vines, to the production of grapes, up to the process of transformation and recovery of waste. There are management methods and limitations on alternative uses regarding by-products and residues deriving from winemaking, that are conditioned by precise regulations.
The study is intended as a thinking tool to investigate the possible results that these synergies can facilitate to reach definitions of solutions for the recovery, reuse, and valorisation of by-products and residues, thus transforming potential waste into a resource, reducing the environmental impact.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Kalli, E., Lappa, I., Bouchagier, P., Tarantilis, P.A., Skotti, E.: Novel application and industrial exploitation of winery by-products. Bioresour. Bioprocess. 5(1), 1–21 (2018). https://doi.org/10.1186/s40643-018-0232-6
Maicas, S., Mateo, J.J.: Sustainability of wine production. Sustainability 12, 559 (2020)
Vezzoli, C., et al.: Design for sustainability an introduction. In: Designing Sustainable Energy for All, vol. 104 (2018)
Dávila, I., Robles, E., Egüés, I., Labidi, J., Gullón, P.: The biorefinery concept for the industrial valorization of grape processing by-products. In: Charis, M., Galanakis, E. (eds.) Handbook of Grape Processing By-products, p. 29. Academic Press, Cambridge (2017)
Spigno, G., Marinoni, L., Garrido, G.D.: State of the art in grape processing by-products. In: Charis, M., Galanakis, E. (ed.) Handbook of Grape Processing By-products, p. 9. Academic Press, Cambridge (2017)
Piccolella, S., Crescente, G., Volpe, M.G., Paolucci, M., Pacifico, S.: UHPLC-HR-MS/MS-guided recovery of bioactive flavonol compounds from Greco di Tufo vine leaves. Molecules, vol. 24 (2019)
Petti, L., et al.: Life cycle assessment in the wine sector. In: Notarnicola, B., et al. (eds.) Life Cycle Assessment in the Agrifood Sector, pp.125–126. Springer, Cham (2015). https://doi.org/10.1007/978-3-319-11940-3_3
Panzella, L., Moccia, F., Nasti, R., Marzorati, S., Verotta, L., Napolitano, A.: Bioactive phenolic compounds from agri-food wastes: an update on green and sustainable extraction methodologies. Front Nutr. 7, 60 (2020)
Muhlack, R.A., Potumarthi, R., Jeffery, D.W.: Sustainable wineries through waste valorisation: a review of grape marc utilisation for value-added products. Waste Manage. 72, 99–118 (2018)
Lavelli, V., Kerr, W.L., García-Lomillo, J., González-SanJosé, M.L.: Applications of recovered bioactive compounds in food products. In: Handbook of Grape Processing By-products. Sustainable Solutions, vol. 10, pp. 233–266. Academic Press, Cambridge (2017)
Nanni, A., Parisi, M., Colonna, M.: Wine by-products as raw materials for the production of biopolymers and of natural reinforcing fillers: a critical review. Polymers 13, 381 (2021)
Poliphenolia. https://www.poliphenolia.com
Gruppo Caviro. https://www.caviro.com
Karana, E., Pedgley, O., Rognoli, V.: Materials Experience: Fundamentals of Materials and Design. Butterworth-Heinemann, Oxford (2013)
Bistagnino, L.: Design Sistemico. Progettare la sostenibilità produttiva e ambientale (in Italian), pp. 230–242. Slow Food Editore, Cuneo (2009)
Vegea. https://www.vegeacompany.com
Valsovit. http://www.valsovit.it
I risultati del progetto ValorVitis 2.0. https://www.progettoager.it
La ricerca e l’innovazione incontrano il mercato. http://www.valorvitis2.com
Al Vinitaly progetto di Ca' Foscari: energia pulita dagli scarti del vino. https://www.unive.it
Aldersey-Williams, H., Antonelli, P.: Design and the Elastic Mind, pp. 4–17. Museum of Modern Art (2008)
Santini, C., Cavicchi, A., Casini, L.: Sustainability in the wine industry: key questions and research trends. Agric. Econ. 1, 9 (2013)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Cioffi, E., Capece, S., Pacifico, S., Buono, M. (2021). Design and Science for the Valorisation of Residues and By-products of the Wine Industry. In: Raposo, D., Martins, N., Brandão, D. (eds) Advances in Human Dynamics for the Development of Contemporary Societies. AHFE 2021. Lecture Notes in Networks and Systems, vol 277. Springer, Cham. https://doi.org/10.1007/978-3-030-80415-2_5
Download citation
DOI: https://doi.org/10.1007/978-3-030-80415-2_5
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-80414-5
Online ISBN: 978-3-030-80415-2
eBook Packages: EngineeringEngineering (R0)