scholarly journals Sustainable Exploitation of By-Products of Vitivinicultural Origin in Winemaking

Proceedings ◽  
2020 ◽  
Vol 67 (1) ◽  
pp. 5
Author(s):  
Evangelos Kokkinomagoulos ◽  
Panagiotis Kandylis
Keyword(s):  
Environmental Governance ◽  
Grape Pomace ◽  
Yeast Cells ◽  
Alcohol Production ◽  
Sustainable Exploitation ◽  
Nutrient Supplement ◽  
Sensory Features ◽  
Recent Trends ◽  
By Products ◽  
Novel Products

Grapes are cultivated globally with the total area under vines reaching 7.4 million hectares in 2018, and the global wine market is expected to increase to USD 423 billion by the end of 2023. However, winemaking produces large quantities of by-products/wastes like grape pomace (GP; the residue of pressed grapes), wine lees (WL; the residue accumulating in vessels containing wine after fermentation), and vine shoots (VS; generated during the pruning season in the vineyard). Exploitation of agro-industrial side-streams, wastes, and residues, such as WL, GP, and VS, is an issue of vital importance to global good environmental governance. As WL and GP constitute valuable sources of nutrients and VS are a source of cellulose fibers, their use for novel products with applications in winemaking is of major importance. In the present study, the recent trends in sustainable exploitation of such by-products for application in winemaking are presented. WL consist mainly of ethanol, tartaric acid, and yeast cells, and it is usually used for the recovery of these bioactive compounds and as a nutrient supplement of lactic acid bacteria and yeasts growth. GP has been used for the recovery of phenolic compounds, as a substrate for alcohol production, and as fertilizer in the vineyard. New trends include its use for eliminating unwanted wine compounds (like ochratoxin A and pesticides) and as a sustainable fining agent of wines (in order to modify its sensory features such as astringency, bitterness, and mouthfeel). Finally, VS has been used as biochar and for nanocomposite film production.

scholarly journals Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2867
Author(s):  
Rui Ferreira ◽  
Sílvia Lourenço ◽  
André Lopes ◽  
Carlos Andrade ◽  
José S. Câmara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Scientific Basis ◽  
Grape Pomace ◽  
Added Value ◽  
Fatty Acids Profile ◽  
Potential Applications ◽  
By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

scholarly journals Recovery of Aromatic Aglycones from Grape Pomace Winemaking By-Products by Using Liquid-Liquid and Pressurized-Liquid Extraction

2013 ◽  
Vol 7 (1) ◽  
pp. 47-57 ◽  
Author(s):  
Carolina Muñoz-González ◽  
Juan J. Rodríguez-Bencomo ◽  
Pedro J. Martín-Álvarez ◽  
M. Victoria Moreno-Arribas ◽  
M. Ángeles Pozo-Bayón
Keyword(s):  
Liquid Extraction ◽  
Grape Pomace ◽  
Pressurized Liquid Extraction ◽  
By Products

scholarly journals From waste to health: sustainable exploitation of grape pomace seed extract to manufacture antioxidant, regenerative and prebiotic nanovesicles within circular economy

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Maria Letizia Manca ◽  
Eleonora Casula ◽  
Francesca Marongiu ◽  
Gianluigi Bacchetta ◽  
Giorgia Sarais ◽  
...  
Keyword(s):  
Circular Economy ◽  
Seed Extract ◽  
Grape Pomace ◽  
Sustainable Exploitation

scholarly journals Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 677 ◽  
Author(s):  
Federica Pasini ◽  
Fabio Chinnici ◽  
Maria Caboni ◽  
Vito Verardo
Keyword(s):  
Phenolic Compounds ◽  
Grape Seed ◽  
Grape Pomace ◽  
Grape Seeds ◽  
Esi Ms ◽  
Oligomeric Proanthocyanidins ◽  
Main Class ◽  
Normal Phase Hplc ◽  
By Products

Grape seeds are a copious part of the grape pomace produced by wine and juice industry and they represent an interesting source of phenolic compounds. Proanthocyanidins (PAs) are the main class of grape seed phenols and are important dietary supplements for their well-known beneficial properties. In this study enriched extracts obtained from Chardonnay and Pignoletto grape seeds were characterized for their proanthocyanidins and other minor phenolic compounds content and composition. Seed PAs were fractionated using Sephadex LH-20, using different ethanol aqueous solutions as mobile phase and analysed by normal phase HPLC-FLD-ESI-MS. Monomers, oligomers up to dodecamers and polymers were recorded in all samples. For both cultivars, the extracts showed a high content in PAs. The determination of other phenolic compounds was carried out using a HPLC-QqQ-ESI-MS and Chardonnay samples reported a greater content compared to Pignoletto samples. Contrary to PAs fraction, extracts obtained with ethanol/water 50/50 (v/v) presented a significant higher phenolic content than the others.

scholarly journals Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine Fermentations

2019 ◽  
Vol 70 (4) ◽  
pp. 339-350 ◽  
Author(s):  
Mira Schwinn ◽  
Dominik Durner ◽  
Antonio Delgado ◽  
Ulrich Fischer
Keyword(s):  
White Wine ◽  
Yeast Cells ◽  
By Products ◽  
Wine Fermentations

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
Author(s):  
A. I. Flouros ◽  
A. A. Apostolopoulou ◽  
P. G. Demertzis ◽  
K. Akrida-Demertzi
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Grape Pomace ◽  
Alcoholic Beverages ◽  
Plastic Containers ◽  
Container Material ◽  
By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

scholarly journals Subproduct of the Wine Industry to Replace Forage for Feeding Confined Ovine

2021 ◽  
Vol 22 ◽  
Author(s):  
Mozer Manneti de ÁVILA ◽  
Mariane Castro MAYENS ◽  
Jéssica HALFEN ◽  
Antônio Amaral BARBOSA ◽  
Rutiele SILVEIRA ◽  
...  
Keyword(s):  
Microbial Activity ◽  
Grape Pomace ◽  
Ingestive Behavior ◽  
Production Costs ◽  
Wine Industry ◽  
Feed Consumption ◽  
Feeding Time ◽  
Probiotic Properties ◽  
Grape Marc ◽  
By Products

ABSTRACT The aim of the present study was to evaluate the ingestive behavior of sheep receiving alternative food with grape pomace to replace roughage, as well as its impacts on the rumen environment. It was observed that BU had higher TOC, TRAM and pH of the ruminal liquid, while there was less TRU (P < 0,05). As for the other parameters, no significant differences were found. In this study, just as the feeding time was not influenced due to the similarity of the concentrate: roughage ratio in the diet, the protozoan count did not change. This finding reinforces the possibility of using grape marc as a tool for formulating feed, reducing the risk of ruminal disturbances. It was observed that the group control had lower TRAM, indicating that the diet of this group promoted greater microbial activity and, consequently, greater digestibility, corroborating the already observed TOC. This result was the opposite of what was expected, since the grape pomace has probiotic properties, precisely because the fruits have more fungi and bacteria in their microbiota. This also confirms that the co-products of vitiviniculture can act as promoters of the intestinal health of ruminants, justifying further studies in order to improve this use. Therefore, the use of wine by-products is an alternative to reduce production costs, as its use in diets for confined sheep can improve the performance of the animals, increasing the total feed consumption and improving microbial activity.

scholarly journals Justification of bioactivated grain triticale use in alcohol production

2019 ◽  
Vol 48 (1) ◽  
pp. 57-65
Author(s):  
Анна Миронцева ◽  
Anna Mirontseva ◽  
Елена Цед ◽  
Elena Tsed ◽  
Светлана Волкова ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Chemical Composition ◽  
Ethyl Alcohol ◽  
Yeast Cells ◽  
Low Molecular Weight ◽  
Technological Parameters ◽  
Alcohol Production ◽  
Enzyme Preparations ◽  
Green Mass ◽  
Low Molecular Weight Compounds

Triticale accounts for the biggest share in gross processing and state procurement of grain in Belarussian production of alcohol. The main difficulty in its processing is the formation of viscous technological fluids due to the presence of non-starch polysaccharides in its chemical composition. All measures taken to solve the problem come down to the selection of the efficient enzyme preparations, hydrolyzing grain polymers into low molecular weight compounds, which have the ability to be disposed by the yeast cells and form the ethyl alcohol. But grain own enzymes are not involved. It is possible to solve the problem by means of biological activation, which will activate grain enzyme systems and partially hydrolyze grain polymers into low molecular weight compounds. The article considers general and special technological parameters of six cultivars of triticale selected in the Republic of Belarus: Antos, Kastus, Dubrava, Run, Prometheus, Impulse. The authors determined that the most promising cultivars for bioactivation and food grade ethyl alcohol production are Antos and Dubrava. The authors explored the possibility of using hot soaking of triticale grain for the biological activation. They also showed the advantages of introduction of amaranth green mass in the amount of 8% during hot soaking for the reduction of grain microbiological contamination. They studied the changes in the technological properties of triticale cultivars Antos and Dubrava after the bioactivation with the green mass of amaranth. The authors determined that grain microbiological characteristics improved, the activity of grain enzymes increased, proportion of low molecular weight compounds in the chemical composition increased. They studied the processes taking place during wort and mash production from the bioactivated triticale grain. The authors showed that the processing of bioactivated triticale grain resulted in the production of wort with higher concentration of dry matter which allowed to increase the ethanol content in the mature mash produced from triticale cultivar Antos by 19.5% and from the triticale cultivar Dubrava by 29.3% and reduce the total quantity of the main impurities in distillates.

scholarly journals The nutritional potential of grape by-products from the area of Slovakia and Austria

2020 ◽  
pp. 1 ◽  
Author(s):  
Ondrej Hanušovský ◽  
Branislav Gálik ◽  
Daniel Bíro ◽  
Milan Šimko ◽  
Miroslav Juráček ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Nutritional Value ◽  
Slovak Republic ◽  
Grape Pomace ◽  
Farm Animals ◽  
Substantial Contribution ◽  
Animal Nutrition ◽  
Crude Fibre ◽  
By Products

Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

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