Management of industrial wine residues: physicochemical, bacterial and fungal dynamics during composting processes

Echeverría-Vega, Alex; Espinoza-Mondaca, Almendra; Arqueros-Sanhueza, Eduardo; Mellado-Quintanilla, Denisse; Roa-Roco, Rosa; González, Alvaro; Morales-Vera, Rodrigo

Mostrar el registro sencillo de la publicación

dc.contributor.author	Echeverría-Vega, Alex
dc.contributor.author	Espinoza-Mondaca, Almendra
dc.contributor.author	Arqueros-Sanhueza, Eduardo
dc.contributor.author	Mellado-Quintanilla, Denisse
dc.contributor.author	Roa-Roco, Rosa
dc.contributor.author	González, Alvaro
dc.contributor.author	Morales-Vera, Rodrigo
dc.date.accessioned	2024-08-07T15:11:22Z
dc.date.available	2024-08-07T15:11:22Z
dc.date.issued	2024
dc.identifier.uri	http://repositorio.ucm.cl/handle/ucm/5593
dc.description.abstract	To foster a circular bioeconomy throughout the management of industrial solid wine residues in the wine industry, this work presents the physicochemical and microbiological dynamics of the composting process with white grape pomace, stalks and wastewater treatment plant sludge from the same winery. Three composting windrows of 41 m3 were constructed with 0, 10 and 20% sludge addition. Physicochemical parameters were assessed following the Test Method for the Examination of Composting and Compost (TMECC), and the diversity and dynamics of the bacterial and fungal communities involved in the composting process were assessed via a high-throughput sequencing metabarcoding approach. The addition of sludge increased the moisture content, bulk density, and pH after six months of turned windrow composting. No effect of sludge addition on the macronutrient composition of the compost was observed. The Shannon‒Wiener index differed among stages and treatments. Bacterial diversity increased over time, while the fungal community appeared to be highly affected by the thermophilic stage, which led to a reduction in diversity that slightly recovered by the end of the process. Furthermore, the sludge exhibited high bacterial diversity but very low fungal diversity. Consequently, the design of on-site biologically based strategies to better manage wine residues can produce soil amendments, improve fertilization, reclaim damaged soils, and ultimately reduce management costs, making composting an economically attractive and sustainable alternative for waste management in the wine industry.	es_CL
dc.language.iso	en	es_CL
dc.rights	Atribución-NoComercial-SinDerivadas 3.0 Chile	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/cl/	*
dc.source	Discover Applied Sciences, 6(7), 354	es_CL
dc.subject	Composting	es_CL
dc.subject	Wine residues	es_CL
dc.subject	Microbial communities	es_CL
dc.subject	Wine industry	es_CL
dc.subject	Wastewater sludge	es_CL
dc.title	Management of industrial wine residues: physicochemical, bacterial and fungal dynamics during composting processes	es_CL
dc.type	Article	es_CL
dc.ucm.facultad	Facultad de Ciencias Agrarias y Forestales	es_CL
dc.ucm.indexacion	Scopus	es_CL
dc.ucm.doi	doi.org/10.1007/s42452-024-06047-1	es_CL