Development of Activated Carbon Using Vine Shoots (Vitis Vinifera) and Its Use for Wine Treatment

Abstract

An abundant and low-cost agricultural waste such as vine shoots (Vitis vinifera) (VS), which is generated by the annual pruning of vineyards, has been used as raw material in the preparation of powder activated carbon (AC) with a view to develop a new fining agent for white wines. A commercial activated carbon, S5X-Agrovin, was used for comparison purposes. From VS size-reduced pieces, AC was prepared using phosphoric acid as activating agent. The concentration of the H(3)PO(4) solution, the impregnation temperature, and the carbonization conditions were controlled. The carbons were texturally characterized by gas adsorption (N(2), -196 degrees C), mercury porosimetry, and density measurements. FT-IR spectroscopy was used in the analysis of the surface functional groups and structures of the carbons. Three varieties of white wine (i.e., cv. Cayetana, cv. Macabeo, and cv. Sauvignon Blanc) were treated with the activated carbons. Color changes were monitored by UV-vis spectrometry. Significant differences in the degree of uptake of polyphenols were observed depending on the wine variety and on the method of preparation of activated carbon. The carbon prepared by first impregnation of VS with the 60 vol% H(3)PO(4) solution at 50 degrees C and by then carbonization of the resultant product at 400 degrees C for 2 h presents a higher ability to discolor the white wines. The action of this carbon is comparable to that shown by the commercial product. Both carbons possess a well-developed porosity in the macropore range.

Adsorption of Zn(II) in aqueous solution by activated carbons prepared from evergreen oak (Quercus rotundifolia L.)

“…This sample shows excellent porous development and surface area, which is worth noting. The values of micro-and mesopore volumes, as well as those of specific surface area are higher than those previously reported in the literature for other lignocellulosic materials prepared by phosphoric acid activation, even at higher thermal treatment temperatures [30][31][32][33].…”

Recovery, concentration and purification of phenolic compounds by adsorption: A review

“…In order to avoid browning and over-oxidation of phenolic compounds in bottled white wines, the oenological industry bonds polyphenols to bentonite, ACs, casein, yeasts or food-grade polymers (Spagna et al, 1996 andSpagna et al, 1999;Corcho-Corral et al, 2005;Cardona et al, 2009;Muñoz-González et al, 2009). Dehydrated yeast cells were proposed to decrease the color of wines (Razmkhab et al, 2002;Morata et al, 2003;Morata et al, 2005), whereas adsorption was used to remove the excess tannins present in some alcoholic beverages (Roy, 1995;Bansal and Goyal, 2005).…”

Ultra-microporous adsorbents prepared from vine shoots-derived biochar with high CO2 uptake and CO2/N2 selectivity

“…In this context, developing biomass-derived carbon materials for alternative uses other than soil amendment (e.g., adsorbents for CO2 capture) can increase the value of biomass and products and generate new technologies for biomass upcycling. There are some previous studies available in the literature concerning the production of ACs from vine shoots by physical and chemical activation methods [23][24][25].…”