Recycling and valorization of distilled grape marc through vermicomposting: a pilot-scale study

Abstract

AbstractThe present study sought to evaluate the effectiveness of vermicomposting for the valorization of distilled grape marc, one of the main solid by-products of the winery sector during a 56-day pilot-scale trial. The increase in the density and biomass of earthworms (Eisenia andrei) during the earlier stages of the process reflected the suitability of the distilled marc (Vitis vinifera L. cv. Mencía) as feedstock in order to sustain large earthworm populations on a pilot-scale level. Supporting this, from 14 days onwards the pH of Mencía distilled marc fell within weak-alkaline levels and the electrical conductivity was between 0.21 and 0.11 mS cm−2 providing optimum conditions for earthworm growth. A rapid decrease in microbial activity as well as in the content of total polyphenols, both indicative of stabilized materials was also recorded after 14 days of vermicomposting. Moreover, the content of macro- and micronutrients in the end product matched with those considered to have the quality criteria of a good vermicompost with respect to plant health and safe agricultural use. Altogether, it underlines the feasibility of vermicomposting as an environment-friendly approach for the biological stabilization of distilled grape marc fulfilling both environmental protection and fertilizer production.