RT Journal Article
T1 Improving the anaerobic digestion of wine-industry liquid wastes: Treatment by electro-oxidation and use of biochar as an additive Docta complutense
A1 Arenas, Cristian
A1 Chiappero, Marco
A1 Gómez, Xiomar
A1 Fiore, Silvia
A1 Martínez, Elia Judith
AB Wine lees have a great potential to obtain clean energy in the form of biogas through anaerobic digestion due to their high organic load. However, wine lees are a complex substrate and may likely give rise to instabilities leading to failure of the biological process. This work analysed the digestion of wine lees using two different approaches. First, electro-oxidation was applied as pre-treatment using boron-doped diamond-based electrodes. The voltage was 25 V and different treatment times were tested (ranging from 0.08 to 1.5 h) at 25 °C. Anaerobic digestion of wine lees was evaluated in batch tests to investigate the effect of electro-oxidation on biogas yield. Electro-oxidation exhibited a significant positive effect on biogas production increasing its value up to 330 L kg−1 of volatile solids after 1.5 h of treatment, compared to 180 L kg−1 of volatile solids measured from raw wine lees. As a second approach, the addition of biochar to the anaerobic digestion of wine lees was investigated; in the experimental conditions considered in the present study, the addition of biochar did not show any positive effect on anaerobic digestion performance.
PB MDPI
YR 2020
FD 2020-11-16
LK https://hdl.handle.net/20.500.14352/124367
UL https://hdl.handle.net/20.500.14352/124367
LA eng
NO Arenas Sevillano, C.B.; Chiappero, M.; Gomez, X.; Fiore, S.; Martínez, E.J. Improving the Anaerobic Digestion of Wine-Industry Liquid Wastes: Treatment by Electro-Oxidation and Use of Biochar as an Additive. Energies 2020, 13, 5971. https://doi.org/10.3390/en13225971
NO Ministerio de Economía y Competitividad
DS Docta Complutense
RD 18 dic 2025