Analysis of energetic performance of vine biomass residues as an alternative fuel for Chilean wine industry

Fernández-Puratich, Harald; Hernández, Diógenes; Tenreiro, Claudio

doi:10.1016/j.renene.2015.06.008

Cited by 20 publications

(10 citation statements)

References 18 publications

(21 reference statements)

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“…The grape has been considered a divine fruit since ancient times. As mankind has acquired knowledge and experience, every constituent part of the grape plant has been expanded to its application in various areas of human activities: ecology [1], energetics [2][3][4], medicine [5][6][7], cosmetics [5,8], pharmacy [5,9], food industry [5,10,11], agriculture [5,12], etc. A wide range of nutritious compounds (carbohydrates, fibers, vitamins, minerals, fatty acids, and bioactive phytochemicals) make grapes the most exploited part of the whole grapevine.…”

Section: Introductionmentioning

confidence: 99%

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Nakarada¹,

Marković²,

Popović³

et al. 2021

Hosp Pharm Int Multi J

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Introduction: Comprising of a unique combination of bioactive polyphenol compounds, grapes are shown to have a beneficial effect on the skin as well as the whole body. They exhibit high antioxidative and antiradical activity through mechanisms of heavy metals chelation, scavenging reactive oxygen species, inhibiting lipid peroxidation, and preserving the integrity of the cell membranes. In the winemaking industry, after crushing and pressing, grape pomace (stems, seeds, pulp, and skin) is removed as a by-product. This valuable source of bioactive compounds is often treated as animal food, compost, raw material in the brewery, but unfortunately mostly disposed of as unusable waste. Aim: The aim of this study was to compare redox properties of absolute EtOH, 50% EtOH, and H2 O grape wine skin extracts in a way of scavenging DPPH radicals, showing that biowaste obtained from grape wineskins could be used as an immense source of bioactive compounds with high antiradical activity. Material and Methods: Electron Paramagnetic Resonance (EPR) spectroscopy was used to detect the activity of grape skin extracts toward DPPH radicals and UHPLC-DAD MS/MS analysis to separate, identify and quantify their active components. Results: The results show that Cabernet Sauvignon and Pinot Blanc grape skin extracts have unexpectedly large potential to remove DPPH radicals from the system. Having in mind the concentration of redox-active components obtained by UHPLC-DAD MS/MS analysis and presented EPR results, there is strong evidence that primarily quercetin 3-O-glucoside, as well as kaempferol 3-O-glucoside, isorhamnetin 3-O-glucoside, kaempferol 7-O-glucoside supplemented with catechin and rutin are responsible for the antioxidative capacity of extracts. Conclusions: This study demonstrates that extracts obtained from grape skins, initially intended as biowaste, exhibit high antiradical activity. The largest quantity of the most redox-active components could be found in 50% EtOH extracts, which we propose to be the starting material for making potent redox-active cosmetic products and dietary supplements.

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Section: Introductionmentioning

confidence: 99%

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Nakarada¹,

Marković²,

Popović³

et al. 2021

Hosp Pharm Int Multi J

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“…Walg (2007), for example, studied the net calorific value of grapevine wood and he set the value (Manzone et al 2016). Spinelli et al (2012) presents the gross calorific value of vineyard pruning residues of 18.7 MJ/kg, Muzikant et al (2010) 16.3 MJ/kg andFernández-Puratich et al (2015) from 16.5 MJ/kg up to 18.7 MJ/kg. Freppaz et al (2004) and McCormick and KÄ-berger (2007) dealt with the issue of energy use in other alternative energy sources.…”

Section: Resultsmentioning

confidence: 99%

Review of energy potential of the wood biomass of orchards and vineyards in the Czech Republic

Burg¹,

Mašán²,

Martin³

et al. 2017

Res. Agric. Eng.

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Burg P., Mašán V., Dušek M., Zemánek P., Rutkowski K. (2017): Review of energy potential of the wood biomass of orchards and vineyards in the Czech Republic. Res. Agr. Eng., 63 (Special Issue): S1-S7.The most important sources of biomass energy are currently coming from agricultural activity. A sizeable portion in production areas is waste wood after the winter cut of orchards and vineyards, which cover areas exceeding 30,000 ha in the Czech Republic. The most important are species like apples, peaches, apricots, plums, sweet cherries, sour cherries and grapevines. Average production of wood mass for individual species of fruit trees and grapevines ranges from 1,540 kg/ha up to 6,762 kg/ha, i.e. 1.5 t/ha to 6.8 t/ha. The calorific value for these species ranges from 14.70 to 16.39 MJ/kg, with moisture between 6 and 8%. The results show that the total measured energy potential of the fruit species-cultivated areas is 1,469.7 TJ for the whole Czech Republic.

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“…The procedure is designed for those wineries where the plant managers and operators do not have detailed knowledge about their cooling energy uses. As reported by surveys available in the literature [9,12] and based on the authors' experience, this is a very common condition in wineries, since in most cases the operators fail to perform accurate and expensive energy audits and the electricity load profiles provided by energy consultants are aggregated on a "total site" basis and hence do not indicate "where" and "when" cooling energy is consumed.…”

Section: A Novel Procedures To Develop Cooling Load Profiles and Assesmentioning

confidence: 99%

Characterization of cooling loads in the wine industry and novel seasonal indicator for reliable assessment of energy saving through retrofit of chillers

et al. 2020

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The food sector is a major consumer of energy and growing efforts are being made in the search for solutions that will guarantee the efficient and sustainable use of energy resources. Among the different sectors, wineries are attracting particular interest due to the continuous growth of the global market and production. Surveys conducted in the winemaking sector have highlighted the importance of performing accurate energy audits and have identified the installation of efficient refrigeration systems as a promising solution in a variety of cases. Unfortunately, the savings achievable by efficient cooling technologies are often estimated using simplified approaches which do not take into consideration the actual operating conditions of the equipment typically variable on seasonal and daily bases. In this paper a novel bottom-up procedure is presented, aimed at developing reliable profiles for refrigeration and airconditioning loads and at assessing the extent to which more efficient chilling units could contribute to reducing electricity consumption. The use of standard Seasonal Energy Efficiency Ratios is critically discussed and a novel customized indicator is proposed. The method is applied to a medium-scale winery producing still red and white wines and sparkling wines, for which only aggregated energy consumption data are available. After deriving detailed load profiles, it is proven that the use of standard seasonal indicators leads to 56.85% and 83.87% overestimation of potential energy savings, respectively, for low and medium temperature cooling energy uses, confirming the importance of adopting seasonal indicators customized on the actual operating conditions of chillers. Keywords Energy saving, wineries, energy audit, cooling load, industrial chillers, seasonal energy efficiency ratio *Revised Manuscript with No Changes Marked Click here to download Revised Manuscript with No Changes Marked: Revised manuscript-clean file.docx strategies based on heat pumps in the food and drink industry. Despite the great research efforts, large margins for improvement of food processing plants still exist. 1.1 Sustainability issues and assessment in wineries Among the food industries, the winemaking sector has been attracting a growing interest due to the high energy intensity of wineries and the consequent concern about their impacts in terms of energy and freshwater consumption, greenhouse gas emissions and production of pollutant residues. In order to assess the sustainability of wine industries, a first step consists of identifying appropriate impact indicators and benchmarks. A study by Martins et al. [6] identified a set of indicators covering the environmental and economic levels of "sustainability". The study compared the sustainability of two Portuguese wines, and a lifecycle analysis allowed the identification of the "winemaking" phase as the most relevant for energy intensity, while the "bottling" phase resulted as the highest contributor to carbon emissions indicator. Gilinsky et al. [7] carried out a comp...

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Analysis of energetic performance of vine biomass residues as an alternative fuel for Chilean wine industry

Cited by 20 publications

References 18 publications

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Review of energy potential of the wood biomass of orchards and vineyards in the Czech Republic

Characterization of cooling loads in the wine industry and novel seasonal indicator for reliable assessment of energy saving through retrofit of chillers

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