Capitalization of Secondary Wine Products - An Opportunity for the Wine Sector of Republic of Moldova and Romania

Musteață, Grigore; Balanuta, Anatol; Reșitca, Vladislav; Filimon, Răzvan; Băetu, Marius; Patraș, Antoanela

doi:10.52326/jss.utm.2021.4(2).12

Cited by 7 publications

(2 citation statements)

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“…Producția de vin și sucuri provoacă formarea cantităților importante de deșeuri în agricultură [63]. Tescovina de struguri este generată în procesarea strugurilor în cantități destul de mari în Moldova [64].…”

Section: Introducereunclassified

Study of the redox processes in biochemical systems in the presence of antioxidants

Duca,

Covaliov,

Covaliova

et al. 2023

Redox Processes With Electron and Proton Transfer

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Waste from the agro-industrial sector, due to its toxic effects on plants and living organisms, cannot be thrown into the ground. At the same time, they can also serve as a renewable source of value-added products, which can be obtained following specific biochemical treatment. This research focused on studies of biomass fermentation processes in the presence of bioactive substances introduced directly into the digested biomass. The study of the effects of bioactive substances with possible antioxidant properties on the biomass of the wine sector with the identification of the mechanisms of these processes represents a direction of perspective, suggesting new ways of valorizing waste. The obtained results show that the biologically active substances of natural origin used as additives in the vinasse digestion process demonstrate pronounced effects on the alcoholic fermentation of vinasse under mesophilic conditions. The comparative evaluation of the action of different additions in the studied processes demonstrated that dihydroxyfumaric acid determined the emission of 266 cm3 CO2 in 76 hours, aescinum – 251 cm3 in 55 hours, tomatine – 233 cm3 in 78 hours, sclareol – 232 cm3 in 55 hours. hours, vanillin – 229 cm3 during 69 hours, while catechin – 180 cm3 during 61 hours of fermentation, until the fermentation process is completed. It was shown that the addition of complex compounds and Co(III) allows obtaining cobalamin (vitamin B12) in the semi-solid fraction formed after fermentation. As a result of the treatment, CCOCr and CBO5 values were reduced by 96.6-97.8%. Also, two preparations were developed for the treatment of organic waste: one for removing the unpleasant smell of semi-solid sludge resulting from municipal wastewater treatment, by inhibiting the development of thiol substances formed as a result of the vital action of microorganisms from the digestate formed, and the other the second preparation - for deworming stabilized sewage treatment sludge using juglon. Both technological processes can be recommended for practical application.

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Section: Introducereunclassified

Study of the redox processes in biochemical systems in the presence of antioxidants

Duca,

Covaliov,

Covaliova

et al. 2023

Redox Processes With Electron and Proton Transfer

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“…Wine-and juice production is a large source of wastes in agriculture [51]. Grape marc is generated in the grapes processing in rather large amounts in Moldova [52]. Bioactive compounds are among the potential value-added products than can be extracted from the organic wastes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Bioactive Additives on Biomass Fermentation From Agro-Industrial Sector

Duca¹,

Covaliova²,

Covaci³

et al. 2022

JES

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Wastes from the agro-industrial sector, due to their toxic effects with regard to plants and living organisms, cannot be dumped in the soil. However, they can serve as renewable source of value-added products, following the specific digestive treatment. This research was focused on studies of vinasse fermentation processes in the presence of bioactive substances introduced directly into the digested biomass. The results obtained testify that the substances of natural origin used as additives, demonstrate the pronounced effects on alcoholic fermentation of vinasse under the mesophilic conditions. The comparative assessment of different additives action in the studied processes have demonstrated that the dihydroxyfumaric acid caused the emission of 266 cm3 CO2 in 76 hours, aescinum – 251 cm3 in 55 hours, tomatin – 233 cm3 during 78 hours, sclareol – 232 cm3 during 55 hours, vanillin – 229 cm3 during 69 hours, whereas catechin – 180 cm3 during 61 hours of fermentation, until the fermentation process was completed. Thus, the study of the effects of bioactive substances with possible antioxidant properties on biomass from winemaking sector with identification of these processes mechanisms can be a perspective direction, suggesting the new ways of wastes valorisation.

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The usage of secondary raw materials of the wine industry in biotechnology of fermentation beverages

Yegorova

Morozhenko

2021

jour

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It is proposed to use a liquid extract obtained from "sweet" grape pomace - waste of processing berries into wine materials, in the production technology of fermentation kvass. The objects of the study were: grapes of the ampelographic variety “Pinot Noir”; an extract obtained from dried "sweet" pomace of grapes remaining after the separation of the fermented juice; unfiltered unpasteurized unclarified kvass, obtained according to the classical technology on the concentrate of kvass wort with the addition of an extract from the pomace of grapes. The extract was obtained from grape pomace, pre-dried to a moisture content of 6% and ground to a particle size of 0.05 mm, by water extraction for 1.5 h at a temperature of 77–80 ° C at a hydromodule of 1: 14; the resulting liquid extract contains 2.0-2.2 g / 100 ml of polyphenolic substances. The extract was added to the composition of kvass "before fermentation" (at the stage of preparation of the main wort) and "after fermentation" (at the stage of blending the finished kvass). It was found that the introduction of the extract into the composition of kvass before the main fermentation promotes a better fermentation of dry substances, a higher content of polyphenols in the finished drink and a higher colloidal stability of these drinks. The samples with the addition of 10-15% extract were recognized as the best in terms of tasting qualities. According to the results of the study, the introduction of an extract from grape pomace into the composition of fermentation kvass is recommended at the stage of preparation of the main wort, in a dosage of 10% of the total mass of the main wort. 200-250 ml of kvass with such a dosage of grape pomace extract allows satisfying from 43% to 60% of the average daily requirement for polyphenolic substances.

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Capitalization of Secondary Wine Products - An Opportunity for the Wine Sector of Republic of Moldova and Romania

Cited by 7 publications

References 0 publications

Study of the redox processes in biochemical systems in the presence of antioxidants

Study of the redox processes in biochemical systems in the presence of antioxidants

Effect of Bioactive Additives on Biomass Fermentation From Agro-Industrial Sector

The usage of secondary raw materials of the wine industry in biotechnology of fermentation beverages

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