Grupo de Ecoloxía Animal (GEA), Universidad de Vigo, Vigo, 36310, Spain.
CREA Research Centre for Viticulture and Enology, Gorizia, Italy; SOLIomics s.r.l., Via del Cotonificio, 129/B, 33100, Udine, Italy.
J Environ Manage. 2022 Oct 1;319:115654. doi: 10.1016/j.jenvman.2022.115654. Epub 2022 Jul 2.
The treatment of winery wastes by using appropriate management technologies is of utmost need in order to reduce to a minimum their disposal and avoid negative environmental impacts. This is of particular interest for grape marc, the main solid by-product of the winery industry. However, comparative studies on a pilot-scale dealing with the impact of earthworms on marc derived from both red and white grape varieties during vermicomposting are still scarce. The present study sought to evaluate the changes in the biochemical and microbiological properties of red and white raw marc in the presence and the absence of the earthworm species Eisenia andrei. The distilled marc obtained through distillation of the red grape marc was also considered under this scenario. Samples were taken after 14, 28, 42, and 63 days of vermicomposting. On day 14 earthworms led to a pronounced increase in most of the enzymatic activities, but only in those vermireactors fed with raw marc from the red grape variety. Alfa- and beta-glucosidase as well as chitinase and leucine-aminopeptidase activities were between 3 to 5-times higher relative to the control, while alkaline phosphomonoesterase was even up to 14-fold higher with earthworm presence. From day 28 onwards the magnitude of earthworms' effect on the studied enzymes was also dependent on the type of grape marc. Reduced values of basal respiration, ranging between 200 and 350 mg CO kg OM h and indicative of stabilized materials were found in the resulting vermicomposts. Moreover, the content of macro- and micronutrients in the end products matched with those considered to have the quality criteria of a good vermicompost. Altogether, these findings reinforce the effectiveness of vermicomposting for the biological stabilization of grape marc with the dual purpose of fertilizer production and environmental protection.
为了将酒庄废物的处置量降至最低，并避免其对环境产生负面影响，采用适当的管理技术对其进行处理至关重要。这对于酒庄工业的主要固体副产物——葡萄渣而言尤为重要。然而，关于在蚯蚓堆肥过程中比较研究红葡萄和白葡萄品种的葡萄渣对其影响的小规模试验仍然很少。本研究旨在评估在存在和不存在蚯蚓物种赤子爱胜蚓的情况下，红葡萄和白葡萄原始葡萄渣的生化和微生物特性的变化。通过对红葡萄渣进行蒸馏而获得的蒸馏葡萄渣也在这种情况下进行了考虑。在蚯蚓堆肥 14、28、42 和 63 天后取样。在第 14 天，蚯蚓导致大多数酶活性显著增加，但仅在那些用红葡萄品种原始葡萄渣喂养的蚯蚓堆肥反应器中。α-和β-葡萄糖苷酶以及几丁质酶和亮氨酸氨肽酶的活性比对照高 3 到 5 倍，而碱性磷酸单酯酶的活性甚至高达 14 倍。从第 28 天开始，蚯蚓对研究酶的影响的大小也取决于葡萄渣的类型。在蚯蚓存在的情况下，基础呼吸的幅度降低，范围在 200 到 350 mg CO kg OM h 之间，表明材料已稳定。此外，最终产物中的大量和微量元素含量与被认为具有优质堆肥标准的那些相匹配。总的来说，这些发现证实了蚯蚓堆肥对葡萄渣进行生物稳定化处理的有效性，其具有肥料生产和环境保护的双重目的。
