Type of winery waste

Percentage composition

Origin

Treatment/Application

Grape leaves

NA

Harvesting

Landfilling, incineration

Grape stalk & stem

2.5% - 7.5% of total volume

De-stemming

Landfilling, animal feed, composting via aerobic digestion

Grape seeds

3% - 6% of total volume

Wet-pomace from the wine-making process

Nutraceutical properties, extraction of anti-cancerous compounds, natural anti-oxidants

Grape pomace

15% of total dry matter or 25% - 45% of wet matter

Solid residue obtained from juicing and wine-making

Food ingredients, chemicals, anaerobic digestion

Wine lees

3.5% - 8.5% of total volume

Clarification, post-fermentation, as a residue after filtration and centrifugation

Disposed along with wastewater

Vinasse (wastewater)

Directly linked to alcohol production

Generated from various processes: stemming/stalking, crushing, pressing, fermentation, decanting, filtration, bottling

Biocontrol agents, lactic acid, plant substrate