Characteristics of Compost Obtained from Winemaking Byproducts

• DOI: 10.1007/s12649-017-0160-2
• Publication Date: 2017-12-07T11:40:50Z
• Authors: Alessia Viel; Fabio Stellin; Milena Carlot; Chiara Nadai; Giuseppe Concheri; Piergiorgio Steva...; Andrea Squartini; Viviana Corich; Alessio Giacomini
• Keywords: 2. Zero hunger; 0401 agriculture, forestry, and fisheries; 04 agricultural and veterinary sciences; 15. Life on land; 6. Clean water; 12. Responsible consumption

A model procedure for the sustainable management of plant biomass related to wine production, namely vine branches from agricultural practices in the vineyard and marcs remaining after grapes crushing, was devised. An artificial humification process was set up that could respond to the needs of environmental sustainability and could be a safe way to be reintroduce in the vineyard part of the organic matter previously exported, thus contributing to recover or maintain vineyard soil fertility. Two different strategies for composting were tested, namely a static pile, made by branches and marcs, and a pile that was fed twice a year alternatively with vine branches and grape marcs. The experimentation lasted 710 days, during which environmental parameters, i.e. temperature and rainfalls were monitored. Growth dynamics of the principal functional groups of microorganism were followed. A characterization of the composted material was obtained by measuring several parameters among which, pH, carbon, nitrogen, sulfur and heavy metals content. The characteristics of the produced compost fulfill the requirements prescribed by the Italian legislation regarding the use of compost as soil amendment. Germination tests demonstrated the absence of phytotoxicity and conversely evidenced a stimulating activity towards root development.