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Wine waste treatment methodology

dc.creatorArvanitoyannis, I. S.en
dc.creatorLadas, D.en
dc.creatorMavromatis, A.en
dc.date.accessioned2015-11-23T10:23:02Z
dc.date.available2015-11-23T10:23:02Z
dc.date.issued2006
dc.identifier10.1111/j.1365-2621.2005.01112.x
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/11615/25897
dc.description.abstractAs more than 20% of wine production is waste, the latter constitutes a serious environmental problem that has to be solved urgently. Several methodologies such as composting, aerobic and anaerobic digestion, thermophilic anaerobic digestion, electrodialysis, pyrolysis, ozonation and wet oxidation among others were launched in an effort to solve effectively the wine waste management. This review aims at presenting comparatively and critically the characteristics of the currently employed waste treatment methods (properties, advantages and disadvantages, effectiveness) in order to emerge (with the aid of numerous tables and figures) the most promising and effective method.en
dc.sourceInternational Journal of Food Science and Technologyen
dc.source.uri<Go to ISI>://WOS:000241767800001
dc.subjectaerobic digestionen
dc.subjectanaerobic digestionen
dc.subjectelectrodialysisen
dc.subjectozonationen
dc.subjectpyrolysisen
dc.subjectwaste treatmenten
dc.subjectwine wasteen
dc.subjectTHERMOPHILIC ANAEROBIC-DIGESTIONen
dc.subjectOF-THE-ARTen
dc.subjectWATER-TREATMENTen
dc.subjectFLUIDIZED-BEDen
dc.subjectWET OXIDATIONen
dc.subjectDISTILLERY WASTEWATERSen
dc.subjectAGROINDUSTRIALen
dc.subjectWASTESen
dc.subjectBIOLOGICAL OXIDATIONen
dc.subjectAGRICULTURAL WASTESen
dc.subjectPLEUROTUS-OSTREATUSen
dc.subjectFood Science & Technologyen
dc.titleWine waste treatment methodologyen
dc.typejournalArticleen


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