scholarly journals Anodic Oxidation of Industrial Winery Wastewater Using Different Anodes

Water ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 95
Author(s):  
Yeney Lauzurique ◽  
Lidia Carolina Espinoza ◽  
César Huiliñir ◽  
Verónica García ◽  
Ricardo Salazar
Keyword(s):  
Organic Matter ◽  
Anodic Oxidation ◽  
Supporting Electrolyte ◽  
Quality Parameters ◽  
Active Species ◽  
Wine Industry ◽  
Nominal Composition ◽  
Boron Doped Diamond ◽  
Wine Production ◽  
Winery Wastewater

Winery wastewater represents the largest waste stream in the wine industry. This deals with the mineralization of the organic matter present in winery wastewater using anodic oxidation and two types of anodes—namely, a boron-doped diamond electrode (BDD) and two mixed metal oxides (MMO), one with the nominal composition Ti/Ru0.3Ti0.7O2 and the other with Ti/Ir0.45Ta0.55O2. To conduct the study, the variability of different quality parameters for winery wastewater from the Chilean industry was measured during eight months. A composite sample was treated using anodic oxidation without the addition of supporting electrolyte, and the experiments were conducted at the natural pH of the industrial wastewater. The results show that this effluent has a high content of organic matter (up to 3025 ± 19 mg/L of total organic carbon (TOC)), which depends on the time of the year and the level of wine production. With MMO electrodes, TOC decreased by 2.52% on average after 540 min, which may be attributed to the presence of intermediate species that could not be mineralized. However, when using a BDD electrode, 85% mineralization was achieved due to the higher generation of hydroxyl radicals. The electrolyzed sample contained oxamic, acetic, and propionic acid as well as different ions such as sulfate, chloride, nitrate, and phosphate. These ions can contribute to the formation of different species such as active species of chlorine, persulfate, and perphosphate, which can improve the oxidative power of the system.

scholarly journals Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1672
Author(s):  
Ysadora A. Mirabelli-Montan ◽  
Matteo Marangon ◽  
Antonio Graça ◽  
Christine M. Mayr Marangon ◽  
Kerry L. Wilkinson
Keyword(s):  
Global Perspective ◽  
Wine Industry ◽  
Wine Production ◽  
Specific Data ◽  
Main Research ◽  
Initial Severity ◽  
The Subject ◽  
Available Information

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

Anodic Oxidation Behaviors of Formaldehyde at Boron-Doped Diamond Electrodes

2006 ◽  
Vol 53 (4) ◽  
pp. 839-844 ◽  
Author(s):  
Chia-Chin Changa ◽  
Li-Chia Chena ◽  
Shyh-Jiun Liu ◽  
Hsien-Ju Tien ◽  
Hsien-Chang Chang
Keyword(s):  
Anodic Oxidation ◽  
Diamond Electrodes ◽  
Boron Doped Diamond ◽  
Boron Doped ◽  
Oxidation Behaviors

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

scholarly journals A SAM-Based Analysis of the Economic Impact of Frauds in the Italian Wine Value Chain

2021 ◽  
Author(s):  
Donato Romano ◽  
Benedetto Rocchi ◽  
Ahmad Sadiddin ◽  
Gianluca Stefani ◽  
Raffaella Zucaro ◽  
...  
Keyword(s):  
Value Chain ◽  
Food System ◽  
Value Added ◽  
Activity Level ◽  
Wine Industry ◽  
Full Time ◽  
Italian Economy ◽  
Wine Production ◽  
Italian Wine ◽  
The Impact

AbstractThe objective of this paper is twofold: firstly, it analyzes the evolution of frauds in the Italian wine value chain over the period 2007–2015, and then, using a properly disaggregated social accounting matrix (SAM) of the Italian economy, it simulates the impact of wine frauds on the national economy in terms of growth, employment, value added and income. The wine industry is the sector most exposed to frauds within the Italian agro-food system accounting for 88% of total value of seized agro-food outputs. Most irregularities (95%) are made by only three agents, specifically individual wineries, bottlers-wholesalers and retailers. We estimated industry-specific SAM multipliers to assess the share of the Italian economy depending on irregular wine production. These activities account for 11.5% of specialized permanent crop farms output and over 25% of wine industry output. This is a sign of vulnerability of the wine industry: should a food scandal/scare determine a drop in consumers’ demand, the negative effect on production activities of these sectors may be large. The SAM was also used to perform an impact analysis adopting a counterfactual approach. Results show a slightly positive increase of value added (6 million euro) along with an overall decrease in the activity level (an output loss of 406 million euro and more than six thousand full time jobs lost). This contractionary effect can be explained with fraud rents. Indeed, the extra-profits from frauds do not activate the economy circular flow as most of them leak out to exogenous accounts such as the public administration and the rest of the world.

scholarly journals A Comparative Analysis of 2-(Thiocyanomethylthio)-Benzothiazole Degradation Using Electro-Fenton and Anodic Oxidation on a Boron-Doped Diamond Electrode

2018 ◽  
Vol 2018 ◽  
pp. 1-9
Author(s):  
Armando Vázquez ◽  
Lucía Alvarado ◽  
Isabel Lázaro ◽  
Roel Cruz ◽  
José Luis Nava ◽  
...  
Keyword(s):  
Anodic Oxidation ◽  
Oxidation Process ◽  
Volumetric Flow Rate ◽  
Boron Doped Diamond ◽  
Aquatic Life ◽  
Diamond Electrode ◽  
Boron Doped ◽  
Boron Doped Diamond Electrode ◽  
Acidic Chloride ◽  
Anodic Oxidation Process

2-(Thiocyanomethylthio)-benzothiazole (TCMTB) is used as fungicide in the paper, tannery, paint, and coatings industries, and its study is important as it is considered toxic to aquatic life. In this study, a comparison of direct anodic oxidation (AO) using a boron-doped diamond electrode (BDD) and electro-Fenton (EF) processes for TCMTB degradation in acidic chloride and sulfate media using a FM01-LC reactor was performed. The results of the electrolysis processes studied in the FM01-LC reactor showed a higher degradation of TCMTB with the anodic oxidation process than with the electro-Fenton process, reaching 81% degradation for the former process versus 47% degradation for the latter process. This difference was attributed to the decrease in H2O2 during the EF process, due to parallel oxidation of chlorides. The degradation rate and current efficiency increased as a function of volumetric flow rate, indicating that convection promotes anodic oxidation and electro-Fenton processes. The results showed that both AO and EF processes could be useful strategies for TCMTB toxicity reduction in wastewaters.

Degradation of 4,6-dinitro-o-cresol from water by anodic oxidation with a boron-doped diamond electrode

2005 ◽  
Vol 50 (18) ◽  
pp. 3685-3692 ◽  
Author(s):  
Cristina Flox ◽  
José Antonio Garrido ◽  
Rosa María Rodríguez ◽  
Francesc Centellas ◽  
Pere-Lluís Cabot ◽  
...  
Keyword(s):  
Anodic Oxidation ◽  
Boron Doped Diamond ◽  
Diamond Electrode ◽  
Boron Doped ◽  
Boron Doped Diamond Electrode

Anodic oxidation of organometallic sandwich complexes using [Al(OC(CF3)3)4]− or [AsF6]− as the supporting electrolyte anion

2010 ◽  
Vol 131 (11) ◽  
pp. 1091-1095 ◽  
Author(s):  
Michael P. Stewart ◽  
Lacey Marina Paradee ◽  
Ines Raabe ◽  
Nils Trapp ◽  
John S. Slattery ◽  
...  
Keyword(s):  
Anodic Oxidation ◽  
Supporting Electrolyte ◽  
Sandwich Complexes

scholarly journals Robust design of flash evaporators for must concentration applications in wine production

2018 ◽  
Vol 19 (2) ◽  
pp. 207
Author(s):  
Thomas Quirante ◽  
Yann Ledoux ◽  
Patrick Sebastian
Keyword(s):  
Environmental Impact ◽  
Product Quality ◽  
Robust Design ◽  
Volume Fraction ◽  
Wine Industry ◽  
Design Solution ◽  
Wine Production ◽  
Target Values ◽  
Industry Area

In recent years, flash evaporation processes have received an increased attention in the wine industry for must concentration applications. Specific constraints related to the wine industry area had lead to many improvements of flash evaporators initially designed for seawater desalination. In particular the quality of the vintage, the transportability of the system and the environmental impact are of main interest. Moreover, the preliminary design of such systems must also consider robustness criteria. Obviously, variations of temperatures and flow rates of liquids at the inlet of the process can dramatically impact the quality of the product at the system outlet. In particular, deviations from the target values of temperature and alcoholic volume fraction can lead to a severe degradation of the vintage. As it is common in product design to have multiple performance measures, the robust design problem is addressed using a multi-objective approach. A trade-offs is introduced between two main design objectives: (i) the improvement in overall performance (product quality, transportability, environmental impact and costs) and (ii) the lowering of the sensitivity of the product quality under uncertainty. These main objectives are related to several elementary objectives corresponding to design criteria and a preference aggregation method is used to formulate the two different design objectives. Objectives are linked to weighting parameters values equivalent to priority levels. The selection of the most preferred design solution is discussed according to different trade-off strategies. The generation of the Pareto set is addressed by the non dominated sorting genetic algorithm NGSAII. From computing results, our recommendations concern the compromise between performance and robustness of flash evaporators. In this context, the final alcoholic volume fraction of the wine is the most sensitive parameter, which justify to maintain a high value of evaporative capacity when designing this type of system.

Effects of organic matter and time of incorporation on root development of tropical maize seedlings

2008 ◽  
Vol 56 (2) ◽  
pp. 169-178
Author(s):  
U. Sangakkara ◽  
S. Nissanka ◽  
P. Stamp
Keyword(s):  
Organic Matter ◽  
Root Growth ◽  
Rice Straw ◽  
Organic Materials ◽  
Gliricidia Sepium ◽  
Quality Parameters ◽  
Control Treatment ◽  
Poor Growth ◽  
Time Of Application ◽  
The Impact

Smallholders in the tropics add different organic materials to their crops at different times, based on the availability of materials and labour. However, the time of application could have an effect on the establishment and early growth of crops, especially their root systems, which has not yet been clearly identified. This paper presents the results of a study conducted under greenhouse conditions using soils from a field treated with three organic materials at 4 or 2 weeks before or at the planting of maize seeds, corresponding to the times that tropical smallholders apply these materials. The organic materials used were leaves of Gliricidia sepium and Tithonia diversifolia or rice straw, incorporated at a rate equivalent to 6 Mt ha −1 . A control treatment where no organic matter was added was used for comparison. The impact of the treatments on soil properties at the planting of maize seed and detailed root analysis based on root lengths were carried out until the last growth stage (V4). The addition of organic matter improved the soil characteristics, and the impact of adding Gliricidia leaves was most pronounced when incorporated 2 weeks before planting. The benefits of leaves of Tithonia or rice straw on soil quality parameters were clearly evident when added 4 weeks before planting. Organic matter enhanced the root number, root length, root growth rate and branching indices. All the organic materials suppressed the growth of maize roots when applied at planting, suggesting the existence of allelopathic effects, which could result in poor growth. The most benefits in terms of root growth were observed with Tithonia .

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