Abstract
Winemaking produces solid (grape marc) and liquid (wine lees and deposit of the must) wastes named “oenological by-products”, which, according to European regulations, must be eliminated following the environmental regulatory requirement [1]. In France, these European regulations forced wine growers, until the 2013/2014 campaign, to deliver all by-products to wine distilleries. This French obligation is known as the “prestation vinique” [2, 3]. Following the Common Market Organisation wine reform, a consultation was initiated by FranceAgriMer on the potential value of oenological by-products. The French Institute of Vine and Wine (IFV) coordinated a national experimentation from 2010 to 2013 about recovery of by-products, with the support of members of the Technical Group: Association des Viticulteurs d'Alsace (AVA), Comite Interprofessionnel du Vin de Champagne (CIVC), Institut Technique des Corps Gras (ITERG), et Union Nationale des Groupements de Distillateurs d'Alcool (UNGDA). Distillation of grape marc and wine lees spreading and composting, and anaerobic digestion of grape marc were studied in order to answer the following questions: What technical feasibility? What environmental impact? What cost for winegrowers? What conformity with the regulations, including environmental regulatory obligations? [4].
Highlights
The national experimentation on the recovery of byproducts studied the current itinerary for treatment and three forward-looking scenarios for grape marc recovery: spreading, composting and anaerobic digestion
Based on recommendations from technical tests and current regulations, scenarios have been developed considering different scales and configurations of by-products recovery. These scenarios had been used to study the cost of each type of recovery method for a winegrower, and the environmental impact of each sector (Life Cycle Analysis method, ISO 14 040)
In the case of a compost containing grape marc and manure (50%), we see a presence of pathogenic organisms (Helminths eggs) which is caused by the manure, and Escherichia coli and Enterococcus thresholds higher than specified in the NF U 44-051 standard and regulatory requirements on animal by-products
Summary
The national experimentation on the recovery of byproducts studied the current itinerary for treatment (distillation) and three forward-looking scenarios for grape marc recovery: spreading, composting and anaerobic digestion. Based on recommendations from technical tests and current regulations, scenarios have been developed considering different scales and configurations of by-products recovery (individual or collective spreading and composting, “at farm” or industrial anaerobic digestion). These scenarios had been used to study the cost of each type of recovery method for a winegrower, and the environmental impact of each sector (Life Cycle Analysis method, ISO 14 040).
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