Impact of wine grape pomace on humification performance and microbial dynamics during pig manure composting

Abstract

The polyphenol humification pathway is essential for soil-forming and compost maturing processes. This study explored the effects of adding different proportions of polyphenol-rich wine grape pomace (WGP) on humification performance and microbial dynamics during pig manure (PM) composting. The results demonstrated that WGP effectively prolonged the duration of the thermophilic period, and improved humification production and compost maturity by enhancing beneficial interactions among microorganisms. Moreover, adding 40% WGP was optimal for nitrogen conservation, and the corresponding germination index (GI) reached 95%. Excitation-emission matrix (EEM) fluorescence spectroscopy analysis suggested that optimizing the WGP content was conducive to the conversion of protein-like substances, which improved the humification of organic matter. In addition, structural equation modelling (SEM) demonstrated that polyphenol content and temperature were the key parameters affecting the humification products. The results showed that WGP holds great promise to improve composting progress and fertilizer quality for biowaste utilization.