PDF(Pubmed)
Abstract：
The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study, three different Sardinian white grapes (Malvasia, Vermentino and Nasco) grown in the same area were evaluated through a whole wine production chain. To reduce environmental impact, all the grapes were treated following the integrated production practice (IPP) strategies. The adopted agronomic methods and the main physico-chemical parameters of the fresh fruits and musts were evaluated. A fully qualitative and quantitative characterization of the phenolic fraction of the pomace extracts was performed by HPLC-DAD after a post-winemaking process. Water and ethanol were utilized as green solvents in the extraction process. Additionally, the entire pomace post-winemaking process was carried out within the winery facilities to reduce energy loss and road transportation. The findings demonstrated that large amounts of beneficial polyphenols are present in pomace extracts, and that the type of grape used, agronomic practices, and winemaking method all influence the quantity and quality of the extracts. The polyphenol concentrations in the Vermentino (28,391.5 ± 7.0 mg/kg) and Malvasia pomace (11,316.3 ± 6.5 mg/kg) were found to be the highest and lowest, respectively.
摘要：
酿酒过程每年产生全球约1000万吨由秸秆组成的废物，皮肤,和种子。葡萄酒果渣的可能再利用与其化学成分严格相关。在这项初步研究中，三种不同的撒丁岛白葡萄(马尔瓦西亚，Vermentino和Nasco）通过整个葡萄酒生产链对同一地区的种植进行了评估。为了减少对环境的影响，所有葡萄都按照综合生产实践(IPP)策略进行处理。对所采用的农艺方法和新鲜水果的主要理化参数进行了评价。酿酒后过程后，通过HPLC-DAD对果渣提取物的酚级分进行了完全定性和定量表征。水和乙醇被用作提取过程中的绿色溶剂。此外,整个果渣酿酒后过程是在酿酒厂内进行的，以减少能源损失和公路运输。研究结果表明，果渣提取物中存在大量有益的多酚，使用的葡萄类型，农艺实践，和酿酒方法都会影响提取物的数量和质量。发现Vermentino（28,391.5±7.0mg/kg）和Malvasia果渣（11,316.3±6.5mg/kg）中的多酚浓度最高和最低，分别。
