ArticleACS sustainable chemistry & engineering2023
Evaluation of the Economic, Environmental, and Social Impact of the Valorization of Grape Pomace from the Wine Industry.
Article in ACS sustainable chemistry & engineering, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Grape pomace as a natural source of antimicrobial agents for food preservation.Frontiers in nutrition · 2025Pooled it
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment.Foods (Basel, Switzerland) · 2026Article
- Review
- Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy.Food chemistry: X · 2025Review
- Phenolic-Rich Wine Pomace Extracts as Antioxidant and Antipathogenic Agents AgainstAntibiotics (Basel, Switzerland) · 2025Article
- Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings.Molecules (Basel, Switzerland) · 2025Article
- Nutrients and Nutraceuticals fromNutrients · 2025Review
- Sustainable Approaches in Viticulture: From Wastes and Side Streams to High-Value Products.Advances in biochemical engineering/biotechnology · 2025Review
- Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increase in the world population has led to intensive food production systems that are generating increasing amounts of solid waste. In this work, the valorization of the most important waste generated during wine production, grape pomace, is evaluated. Eight processes are proposed to approach different types of valorization (production of energy and value-added products), from economic, environmental, and social points of view. The best process depends on the budget available, the production capacity, and the weight of each impact produced by the factory (economic, environmental, or social). For small (less than 0.1 kg/s) or very large (greater than 10 kg/s) capacities, the production of high-value-added products outperforms the other processes in all three impacts and in profitability. For intermediate capacities, combustion and gasification stand out as having the highest greenhouse emissions and intermediate economic benefits. Anaerobic digestion is remarkable for its low greenhouse gas emissions, while tannin production is the best-balanced process from both economic and environmental points of view. Pyrolysis is the worst process of all three impacts.
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.