Results 181 to 190 of about 18,846 (218)
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The microbiological aspects of grape marc humification
European Journal of Applied Microbiology and Biotechnology, 1982The microbiological aspects of a novel process of grape marc composting have been investigated. It has been possible to determine the succession of populations during the process which are required to obtain the required final product. The initial population comprises exclusively yeasts which, by autolysis and subsequent binding of the residual alcohol
F. Streichsbier +3 more
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Effect of heat on grape marc extract
International Journal of Nanotechnology, 2018Food spoilage is a major global concern, and solutions involving green active packaging are being actively sought. Grape marc is a by-product of the wine industry, and is rich in tannins with antioxidant and antimicrobial activity. For use in melt blending with plastics such as polyethylene, the impact of heating a grape tannin extract to 150°C was ...
Charlotte Vandermeer +5 more
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Combined valorization of grape marc
2022The implementation of the concepts of the circular economy raises the qualitative and quantitative level of residue valorisation, as a higher integration of waste-derived resources in the market logics and regulations is required. In this framework, grape pomace is one of the most promising agro-industrial side-streams as it contains organic acids ...
Gianluigi Bacchetta +10 more
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Evaluation of mesophilic biodegraded grape marc as soil fertilizer
Applied Biochemistry and Biotechnology, 2007The wine industry generates a large amount of wastes, including grape marc and vinification lees. These substances can be used to produce enzymes or other food additives. Composting could be a successful strategy for the sustainable and complete recycling of grape marc.
Ana B, Moldes +4 more
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Non-isothermal pyrolysis of grape marc
Journal of Thermal Analysis and Calorimetry, 2019The non-isothermal decomposition behavior of grape marc (GM) residues from wine industry was investigated by using different thermal analysis techniques, including: (1) thermogravimetric analysis/differential thermogravimetry (TGA-DTG) to study the thermal decomposition kinetics; (2) thermogravimetry (TG-DTG) coupled with Fourier transform infrared ...
Enelio TorresGarcia, Paola Brachi
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Kinetic Modeling of Anthocyanin Extraction from Grape Marc
Food and Bioprocess Technology, 2012In the present work, kinetic studies of extraction of anthocyanins from grape marc were conducted in order to statistically evaluate several models presented in the literature. Based on a full 22 factorial design, extraction was performed using 50 mL of ethanol, at a concentration of 50 %, per gram of dry marc. Extraction was evaluated up to 120 min in
Voltaire Sant’Anna +2 more
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Potential application of grape marc
2016Iskorištenje ostataka iz poljoprivredne proizvodnje te osiguravanje zatvorenog ciklusa unutar gospodarstva jedno je od temeljnih načela održive poljoprivrede. Nakon završenog procesa vinifikacije grožđa ostaju velike količine komine grožđa koja sadrži značajne količine polifenola, prehrambenih vlakana, proteina, masnih kiselina te minerala. Polifenolni
Tomaz, Ivana +3 more
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Green extraction of polyphenols from grape marc
2018The growing concern in last decade is to reduce the impact of industrial waste on the environment. The wine industry produces large amounts of waste, including grape marc, disposal of which can result in environmental pollution due to its high biochemical oxygen demand.
Gunjević, Veronika, Cravotto, Giancarlo
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Composted grape marc as growing medium for hypostases (Hypostases phyllostagya)
Bioresource Technology, 2001The use of composted grape marc (CGM) as a plant growth medium was investigated with Hypostases (Hypostases phyllostagya). Seven media were prepared using CGM mixed, in different ratios, with native peat and perlite. The following mixtures were used: 100% CGM, 75% CGM + 25% peat, 50% CGM + 50% perlite, 25% CGM + 75% peat, 50% CGM + 25%) peat + 25 ...
A, Baran +3 more
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Grape marc phenolics: Extraction kinetics, quality and stability of extracts
Journal of Food Engineering, 2010Abstract The solid–liquid extraction of phenolic compounds from different vintage marcs with 60% ethanol was studied and experimental data were elaborated according to the different mathematical models applied in literature to recovery of bioactive constituents from plant materials.
Amendola, Danila +2 more
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