Summary
Organic waste generation has been extending to an alarming level in most areas of the world, and its sustainable management is required. In Hungary, the amount of organic waste is increasing significantly, especially in pálinka manufacturing - a Hungarian hard liquor - producing a great quantity of mash residue, mostly grape pomace spent wash, a non-hazardous food waste that is a suspension left over by the distillation of fermented spirits. Around two hundred thousand tons of fruit waste are generated annually, and its full recycling and legal disposal are unprecedented in Hungarian distilling plants, threatening the environment if disposed of incorrectly. In this paper, we focused on reviewing the Pálinka mash composting, where the biggest challenge for its treatment is its initial pH, a
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