What happens when something goes wrong at a winery, and the entire batch goes bad? What could happen to all the lousy, unsold wine that never gets sold? How about all the wastewater generated by the wine making process? Scientists think they may have an answer that could benefit everyone, including the wineries.
Using widely available microbes, scientists in the United States and India are turning the unused sugar and unwanted vinegar resulting from improper fermentation into electricity and hydrogen.
The technology could provide a new and cost effective way to clean wastewater from wineries and get some value out of a bad bottle of wine.