Arenas, CristianChiappero, MarcoGómez, XiomarFiore, SilviaMartínez, Elia Judith2025-09-292025-09-292020-11-16Arenas 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/en1322597110.3390/en13225971https://hdl.handle.net/20.500.14352/124367Wine 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.engjournal articlehttps://doi.org/10.3390/en13225971https://www.mdpi.com/1996-1073/13/22/5971open access504Anaerobic digestionWine leesPre-treatmentBiocharBiogasMedio ambiente2391 Química Ambiental