Thermal degradation of grape marc polyphenols
Food Chemistry, 2014 Bioactive compounds of wine making by-products are of interest in food, cosmetics and pharmaceutical industries. Extraction of antioxidants under mild conditions is time-consuming, giving ground to the development of intensification processes where the operation at high temperature may deteriorate extract quality.
María José Cocero, Rafael B Mato
exaly +3 more sources
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
doaj +2 more sources
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
doaj +1 more source
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
doaj +1 more source
Biological Response of Triticum aestivum L. to the Abiotic Stress Induced by Winemaking Waste
Agronomy, 2022 The winemaking waste (grape marc) can be beneficial if it is used in food, pharmaceutical industry, and medicine. However, studies reported that some concentrations of grape marc extracts may induce negative effects on animals.
Silvica Padureanu, Antoanela Patras
doaj +1 more source
Innovative Recovery of Winemaking Waste for Effective Lead Removal from Wastewater
Agronomy, 2022 Every year, important quantities of winemaking waste create problems for wine producers. These problems arise from the difficulty of disposing of grape marc, which can pollute the environment and affect nearby agricultural crops.
Gabriela Ungureanu +4 more
doaj +1 more source
DEVELOPMENT OF THE REAL-TIME PCR METHODOLOGY FOR TESTING MYCOTOXIGENIC MICROORGANISMS IN GRAPE MARC [PDF]
Journal of Engineering Science (Chişinău), 2021 Agro-industrial waste management is an important problem of modern society as agriculture and food industry are important sources of waste. Wine production generates a considerable amount of winemaking waste (grape marc).
STURZA, Rodica +5 more
doaj +1 more source
Integrated Fertilization with Bagasse Vermicompost Changes the Microbiome of Mencía Must and Wine
Fermentation, 2022 Winemaking is a well-known process that includes several steps in the production of grape must and wine. Grape marc, or bagasse, is a byproduct of wine production that can be vermicomposted and used as organic fertilizer.
Daniela Rosado +5 more
doaj +1 more source
Volatile Contents of Grape Marcs in Portugal [PDF]
Journal of Food Composition and Analysis, 1996 The present study reports on the composition of volatiles of most grape marcs (bagaceiras) commercially available in Portugal. These spirits, which are a valuable by-product of the winemaking industry, are obtained via steam-distillation of grape pomace after storage under anaerobic conditions for a given period of time. An impetus for this research is
Silva, M. Luz +2 more
openaire +3 more sources