Abstract
The aim of this chapter is to characterize the wastes generated by the production of fruit wine, separating them into two main categories of liquid and solid waste. The liquid stream consists mainly of the wastewater generated by the wine and distillery industries, which is characterized by a high organic load. A concise overview of the treatment processes applied to winery wastewater is given, with a focus on the usage of biological methods and membrane technologies. In evaluating organic solid waste generated from fruit wine production the unavoidable fruit waste quantities and their characterization are considered. The principal methods for valorization of the fruit wastes are emphasized, with a focus on the elaboration of new products and materials as well as their applications. A sustainability-related life cycle assessment method is used to verify the proposed wine fabrication routes, weighing the environmental impact of fruit production as well as that of wine packaging.
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