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Fungal Conversion and Valorization of Winery Wastes

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Mycoremediation and Environmental Sustainability

Part of the book series: Fungal Biology ((FUNGBIO))

Abstract

The production of grapes is an important socioeconomic activity being the major part addressed to alcoholic fermentation in order to obtain different types of wine. Huge amounts of biodegradable winery wastes (mainly solid residues) are generated annually by winemaking industries. Taking into account the incorporation of recent concepts included in a circular economy approach, an integral bioremediation and valorization of this kind of wastes were considered. In this review chapter, we performed an integrated analysis of current state of the art concerning fungal biodegradation of winery wastes as well as extraction of bioactive compounds.

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Acknowledgments

This work was supported by Project INTERACT (Integrative Research in Environment, Agro-Chains and Technology) NORTE-01-0145-FEDER-000017 and Project INNOVINE & WINE (Innovation Platform of Vine and Wine) NORTE-01-0145-FEDER-000038.

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Authors and Affiliations

  1. Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal

    Albino A. Dias, Joana M. C. Fernandes, Rose Marie O. F. Sousa, Paula A. Pinto, Carla Amaral, Ana Sampaio & Rui M. F. Bezerra

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  1. Albino A. Dias
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  2. Joana M. C. Fernandes
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  3. Rose Marie O. F. Sousa
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  4. Paula A. Pinto
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  5. Carla Amaral
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  6. Ana Sampaio
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  7. Rui M. F. Bezerra
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Correspondence to Albino A. Dias .

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  1. School of Environmental Science and Engineering, Sun Yat-Sen University, Guangzhou, China

    Ram Prasad

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Dias, A.A. et al. (2018). Fungal Conversion and Valorization of Winery Wastes. In: Prasad, R. (eds) Mycoremediation and Environmental Sustainability. Fungal Biology. Springer, Cham. https://doi.org/10.1007/978-3-319-77386-5_9

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