The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD₅ 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

Food waste is a waste stream that is produced globally in huge amounts and therefore constitutes a major environmental concern. Additionally, the growing consumption of fossil fuels sets the need for alternative energy sources. To this end, in this paper, an holistic approach towards bioethanol production from source-separated food waste was studied as an effective strategy to cope with both issues. Source-separated food waste collected from a Greek Municipality was used as raw material. Two fermentation modes, separate hydrolysis and fermentation and simultaneous saccharification and fermentation, were examined in laboratory and pilot scales with varying solids loadings. For separate hydrolysis and fermentation (SHF) trials, the solids loading increase led to a significant ethanol yield reduction from 79 to 55 g/kg food waste, whereas for simultaneous saccharification and fermentation (SSF), the ethanol yield was increased by 77% (from 62 to 110 g/kg food waste) as the solids loading was increased. This is also related to greater ethanol concentrations, which are beneficial in terms of technoeconomics. The lowest bioethanol production cost, 1.57 €/kg ethanol, was estimated for the scenario of SSF with 20% solids loading while for SHF the lowest production cost was achieved (4.40 €/kg ethanol) when 15% solids loading is applied. In most cases, the energy and enzyme costs presented the most pronounced impact on the total bioethanol cost. In conclusion, it was proved that the food waste valorisation towards bioethanol production is technically feasible on a pilot scale. However, further techno-economic factors of the whole value chain must also be taken into consideration while aiming to assess the viability of the process.

Currently, in an effort to increase their sustainability and reduce their carbon footprint, industries look for ways to valorise their waste instead of simply treating it. At the same time, food insecurity is increasing with alarming rates and thus solutions are sought. To this end, the main objective of this paper was to optimise an innovative valorisation strategy to turn orange juice industry by-products into high-value secondary feedstuff for animals. In this context, a valorisation strategy was designed where a saccharification step of the orange peels and an aerobic fermentation step of the liquid residue were included. Both processes were optimised via factorial deign. The saccharification process was optimised in terms of pectinolytic and cellulolytic enzymes and solid loading, whereas the aerobic fermentation method was optimised in terms of nutrients addition, the yeast to glucose ratio, and pH control. According to the optimised conditions, the final animal feedstuff should be formulated by mixing the solid residue of orange peels after the saccharification process under the optimum conditions (50 °C, 24 h, 7.5% solids loading, Pectinex 25 μL/g TS, CellicCTec3 25 μL/g TS), with the harvested yeast cultivated aerobically on orange peels hydrolysate (30 °C, 24 h, orange peels hydrolysate as sugar source, nutrients addition, yeast to glucose ratio equal to 0.02). Finally, the formulated feedstock should be dried in order to stabilise the product in terms of shelf life and feed safety. The final feedstuff presented 23.11% higher in vitro organic matter digestibility and threefold protein content.