The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS [PDF]
Molecules, 2022 The winemaking by-product grape marc (syn. pomace) contains significant quantities of latent flavour in the form of flavour precursors which can be extracted and used to modulate the volatile composition of wine via chemical hydrolysis.
Lisa Pisaniello +4 more
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Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc [PDF]
Microorganisms, 2020 Vermicomposting has been found as a profitable approach to dispose of and treat large quantities of raw grape marc. However, less information is available with regard to its efficiency for treating distillery winery byproducts, even though distillation ...
María Gómez-Brandón +4 more
doaj +2 more sources
Exploiting Compositionally Similar Grape Marc Samples to Achieve Gradients of Condensed Tannin and Fatty Acids for Modulating In Vitro Methanogenesis [PDF]
Molecules, 2018 Ruminants produce large amounts of the greenhouse gas, methane, which can be reduced by supplementing feed with products that contain anti-methanogenic compounds, such as the solid winemaking by-product, grape marc.
Josh L. Hixson +5 more
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The Metabolic and Antioxidant Activity Profiles of Aged Greek Grape Marc Spirits [PDF]
FoodsIn the last decade, “expressions” of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced.
Charalambos Fotakis +3 more
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Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities [PDF]
MoleculesThe recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and
Ekhiñe Garaigordobil +4 more
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Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking [PDF]
Microorganisms, 2019 Previous studies dealing with changes in microbial communities during vermicomposting were mostly performed at lab-scale conditions and by using low-throughput techniques.
María Gómez Brandón +5 more
doaj +2 more sources
Development of a centrifugal separator for grape marc: effect of the blade position and rotor speed on grape seed separation performance [PDF]
Heliyon, 2019 The present study was conducted to find a method to separate grape seeds and soft solids from fresh marc at the end of wine-making processes. Interest in these by-products is growing owing to the high content of phytochemicals and other components useful
Roberto Romaniello +2 more
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First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters [PDF]
Food Technology and Biotechnology, 2014 Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC-MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden ...
Raquel Rodríguez-Solana +3 more
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Green grape marc biosorbents preparation for mercury removal in aqueous media [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2023 In this study, grape marc waste from Negroamaro (a South of Italy vine variety) winery production was used to prepare biosorbents for Hg(II) removal in aqueous media.
del Sole Roberta +2 more
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BIO Web of Conferences, 2023 The aim of this study was to investigate the alternative way of making Pinot noir wine using grape marc. Results showed significantly higher alcohol content, total phenolics and tannins in Pinot noir wines made using grape marc powder. Total anthocyanins
Piquot Adrien +2 more
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