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de Castro M, Baptista J, Matos C, Valente A, Briga-Sá A. Energy efficiency in winemaking industry: Challenges and opportunities. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 930:172383. [PMID: 38641114 DOI: 10.1016/j.scitotenv.2024.172383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 04/04/2024] [Accepted: 04/08/2024] [Indexed: 04/21/2024]
Abstract
The United Nations has issued a warning over the limited time for climate disaster prevention. In the last two decades, several countries have set targets to reduce fossil fuel usage and greenhouse gas emissions. These goals are tracked through the adoption of energy systems that prioritise efficiency and low-carbon alternatives, in alignment with the Sustainable Development Goals outlined by the United Nations. In the winemaking sector, the wine produced in the European Union comprised 65 % of the worldwide total from 2014 to 2018, with vineyards making up 4.7 % of its farms in 2020. Electricity is the primary source of energy used in vineries, accounting for around 90 % of the total energy consumption. The energy consumption associated with winemaking is mostly attributed to two key processes: fermentation, which accounts for 45 % to 90 % of the entire energy consumption, and bottling and storage, which contribute around 18 % of the overall energy consumption. The aim of this article is to provide an integrated review of energy efficiency in wineries through examining 144 academic publications. The selected publications cover various aspects, including sustainable energy utilisation in the wine industry, thermal performance analysis of buildings, energy efficiency assessment of systems and technologies, and the integration of renewable energy sources. A link has been established between the geographic distribution of academic publications and wine-producing countries. In relation to European publications, it is observed that research funding is associated with the energy directives of the European Union. It can also be concluded that wine customers are pushing for environmentally friendly practices. However, not everyone in the winemaking sector is moving in the same direction or at the same pace. To identify areas for improvement, winemakers must have supporting tools to manage energy use. Systems optimisation, monitoring, and accounting can be used to decrease energy consumption in winemaking processes or equipment. Progresses on sustainable energy use through greater energy efficiency and share of renewable energies in the wineries can contribute to the reduction of greenhouse gas emissions, and consequently, brings the wine industry closer to climate neutrality.
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Affiliation(s)
- Manuela de Castro
- ECT - School of Science and Technology, University of Trás-os-Montes and Alto Douro UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - José Baptista
- ECT - School of Science and Technology, University of Trás-os-Montes and Alto Douro UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; CPES-INESC-TEC, UTAD's Pole, 5000-801 Vila Real, Portugal
| | - Cristina Matos
- ECT - School of Science and Technology, University of Trás-os-Montes and Alto Douro UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; CIIMAR - Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Portugal.
| | - António Valente
- ECT - School of Science and Technology, University of Trás-os-Montes and Alto Douro UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; CPES-INESC-TEC, UTAD's Pole, 5000-801 Vila Real, Portugal
| | - Ana Briga-Sá
- ECT - School of Science and Technology, University of Trás-os-Montes and Alto Douro UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal; CQ-VR, University of Trás-os-Montes and Alto Douro UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal
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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study. Foods 2023; 12:foods12050959. [PMID: 36900476 PMCID: PMC10001001 DOI: 10.3390/foods12050959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/14/2023] [Accepted: 02/22/2023] [Indexed: 03/12/2023] Open
Abstract
In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compounds from Merlot and Garganega pomace and at contributing to the scientific background of enzyme-assisted extraction. Five commercial cellulolytic enzymes were tested in different conditions. Phenolic compound extraction yields were analyzed via a Design of Experiments (DoE) methodology and a second extraction step with acetone was sequentially added. According to DoE, 2% w/w enzyme/substrate ratio was more effective than 1%, allowing a higher total phenol recovery, while the effect of incubation time (2 or 4 h) variation was more enzyme-dependent. Extracts were characterized via spectrophotometric and HPLC-DAD analyses. The results proved that enzymatic and acetone Merlot and Garganega pomace extracts were complex mixtures of compounds. The use of different cellulolytic enzymes led to different extract compositions, as demonstrated using PCA models. The enzyme effects were observed both in water enzymatic and in the subsequent acetone extracts, probably due to their specific grape cell wall degradation and leading to the recovery of different molecule arrays.
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Baptista SL, Romaní A, Cunha JT, Domingues L. Multi-feedstock biorefinery concept: Valorization of winery wastes by engineered yeast. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 326:116623. [PMID: 36368200 DOI: 10.1016/j.jenvman.2022.116623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 10/21/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
The wine industry produces significant amounts of by-products and residues that are not properly managed, posing an environmental problem. Grape must surplus, vine shoots, and wine lees have the potential to be used as renewable resources for the production of energy and chemicals. Metabolic engineering efforts have established Saccharomyces cerevisiae as an efficient microbial cell factory for biorefineries. Current biorefineries designed for producing multiple products often rely on just one feedstock, but the bioeconomy would clearly benefit if these biorefineries could efficiently convert multiple feedstocks. Moreover, to reduce the environmental impact of fossil fuel consumption and maximize production economics, a biorefinery should be capable to supplement the manufacture of biofuel with the production of high-value products. This study proposes an integrated approach for the valorization of diverse wastes resulting from winemaking processes through the biosynthesis of xylitol and ethanol. Using genetically modified S. cerevisiae strains, the xylose-rich hemicellulosic fraction of hydrothermally pretreated vine shoots was converted into xylitol, and the cellulosic fraction was used to produce bioethanol. In addition, grape must, enriched in sugars, was efficiently used as a low-cost source for yeast propagation. The production of xylitol was optimized, in a Simultaneous Saccharification and Fermentation process configuration, by adjusting the inoculum size and enzyme loading. Furthermore, a yeast strain displaying cellulases in the cell surface was applied for the production of bioethanol from the glucan-rich cellulosic. With the addition of grape must and/or wine lees, high ethanol concentrations were reached, which are crucial for the economic feasibility of distillation. This integrated multi-feedstock valorization provides a synergistic alternative for converting a range of winery wastes and by-products into biofuel and an added-value chemical while decreasing waste released to the environment.
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Affiliation(s)
- Sara L Baptista
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Aloia Romaní
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004, Ourense, Spain
| | - Joana T Cunha
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Lucília Domingues
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
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Lee MS, Hoadley A, Patel J, Lim S, Kozielski K, Li C. Techno-Economic Analysis for Direct Processing of Wet Solid Residues Originated from Grain and Inedible Plant Wastes. BIOENERGY RESEARCH 2022; 16:940-953. [PMID: 35992629 PMCID: PMC9383684 DOI: 10.1007/s12155-022-10501-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 08/02/2022] [Indexed: 05/06/2023]
Abstract
Large number of solid wastes is produced from ethanol and wine plants sourcing from grain and inedible plant wastes, for example, WDGS (wet distiller's grain with soluble) and DDGS (dry distiller's grain with soluble) produced from ethanol plants using corn. This study investigates alternative methods for using these co-products through combustion and anaerobic digestion. Process simulation and economic analysis were conducted using current market prices to evaluate the viability of the processes. Products in the form of energy are produced. Optimization of the corn ethanol plant was also explored for re-using the heat and electricity produced in those processes. These processes will supply more viable options to utilisation of those wastes. The anaerobic digestion of WDGS to produce electricity scenario was found to have the biggest profit among the four scenarios which can bring the annual income of 14.1 million Australian dollar to the ethanol plant. An environmental analysis of the CO2 emissions was also conducted. Using the Australian state emission factor, the amount of CO2 offset through both combustion and anaerobic digestion can be seen. The anaerobic digestion of WDGS to supply heat to the plant was proved having the largest CO2 abatement with the value of 0.58 kg-CO2e/L-EtOH. Supplementary Information The online version contains supplementary material available at 10.1007/s12155-022-10501-6.
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Affiliation(s)
- May-Suan Lee
- School of Chemical Engineering, Monash University, Clayton, VIC 3168 Australia
| | - Andrew Hoadley
- School of Chemical Engineering, Monash University, Clayton, VIC 3168 Australia
| | - Jim Patel
- CSIRO Energy, 71 Normanby Road, Clayton North, Victoria 3169 Australia
| | - Seng Lim
- CSIRO Energy, 71 Normanby Road, Clayton North, Victoria 3169 Australia
| | - Karen Kozielski
- CSIRO Energy, 71 Normanby Road, Clayton North, Victoria 3169 Australia
| | - Chao’en Li
- CSIRO Energy, 71 Normanby Road, Clayton North, Victoria 3169 Australia
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Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review. Polymers (Basel) 2022; 14:polym14091640. [PMID: 35566809 PMCID: PMC9101343 DOI: 10.3390/polym14091640] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/16/2023] Open
Abstract
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues are not used and are commonly discarded. Portugal generates annually approximately 178 thousand metric tons of wine production waste. In this context, the interest in redirecting the use of these residues has increased due to overproduction, great availability, and low costs. The utilization of these lignocellulosic biomasses derived from the wine industry would economically benefit the producers, while mitigating impacts on the environment. These by-products can be submitted to pre-treatments (physical, chemical, and biological) for the separation of different compounds with high industrial interest, reducing the waste of agro-industrial activities and increasing industrial profitability. Particularly, vine-pruning residue, besides being a source of sugar, has high nutritional value and may serve as a source of phenolic compounds. These compounds can be obtained by bioconversion, following a concept of biorefinery. In this framework, the current routes of the valorisation of the pruning residues will be addressed and put into a circular economy context.
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Yang R, Khalid A, Khalid F, Miao Y, Yang L, Kai Z, Li Y, Liu W, Wang Z. Effect of Fermented Corn By-products on Production Performance, Blood Biochemistry, and Egg Quality Indices of Laying Hens. J Anim Sci 2022; 100:6568318. [PMID: 35417556 PMCID: PMC9115894 DOI: 10.1093/jas/skac130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 04/09/2022] [Indexed: 11/14/2022] Open
Abstract
Residual wastes can be fermented by using probiotics to formulate a well-balanced diet for poultry. The current study was conducted to investigate the effect of fermented feed (FF) formulated by the supplementation of probiotics into corn by-products, on the production performance of laying hens. A total of 468 49-week-old Hy-Line Brown chickens were randomly allocated into four treatments with three replicates, control group (basal diet), group Ⅰ (4% FF, w/w), group Ⅱ (8% FF, w/w), and antibiotic group (flavomycin, 50mg/kg). Laying hens were housed in three-tier cages (28 × 48 cm x 48 cm) and the temperature was maintained at 21ºC. The birds were fed 4.56 kg of feed to each group twice a day. Compared to the control group, the egg production and feed intake (FI) in the FF groups increased significantly. Egg weight (EW) in group Ⅰ was higher than that of group Ⅱ and antibiotic (p<0.01) while that in group Ⅱ was lower than control (p<0.05). The feed to egg ratio of FF groups compared to control was decreased (p<0.05). Eggshell strength (ESS) and egg shape index (ESI) in group Ⅱ were decreased significantly as compared to the control group (p<0.05). Yolk color (YC) albumen height (AH) and Haugh unit (HU) in FF groups were improved compared to the control group and antibiotic group (p<0.01). Yolk triglyceride (TG) level was significantly reduced in group II, compared to group I. These results indicated that the FF has no adverse effects and has beneficial effects on production performance and egg quality parameters of laying hens.
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Affiliation(s)
- Ru Yang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Anam Khalid
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Fatima Khalid
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Ye Miao
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Li Yang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Zhan Kai
- The Institute of Animal Husbandry and Veterinary Medicine, Anhui Provincial Key Laboratory of Livestock and Poultry Product Safety Engineering, Anhui Academy of Agricultural Sciences, Hefei, Anhui, China
| | - Yan Li
- The Institute of Animal Husbandry and Veterinary Medicine, Anhui Provincial Key Laboratory of Livestock and Poultry Product Safety Engineering, Anhui Academy of Agricultural Sciences, Hefei, Anhui, China
| | - Wei Liu
- The Institute of Animal Husbandry and Veterinary Medicine, Anhui Provincial Key Laboratory of Livestock and Poultry Product Safety Engineering, Anhui Academy of Agricultural Sciences, Hefei, Anhui, China
| | - Zaigui Wang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, China
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Processing Agroindustry By-Products for Obtaining Value-Added Products and Reducing Environmental Impact. J CHEM-NY 2022. [DOI: 10.1155/2022/3656932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Over four billion tons of foods are produced annually on the planet, and about a third is wasted. A minimal part of this waste is incinerated or sent to landfills for treatment, avoiding contamination and diseases; the rest is disposed of elsewhere. The current review was aimed at broadening the panorama on the potential of agroindustrial by-products in applications such as biofuels, biomaterials, biocompounds, pharmaceuticals, and food ingredients. It also exposes the main chemical, physical, and biochemical treatments for converting by-products into raw materials with added value through low environmental impact processes. The value of agroindustrial waste is limited due to the scarce information available. There is a need for further research in unexplored areas to find ways of adding value to these by-products and minimizing their contamination. Instead of throwing away or burning by-products, they can be transformed into useful materials such as polymers, fuels, antioxidants, phenols, and lipids, which will effectively reduce food waste and environmental impact.
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Wu H, Zhang P, Zhang F, Shishir MSR, Chauhan SS, Rugoho I, Suleria H, Zhao G, Cullen B, Cheng L. Effect of Grape Marc Added Diet on Live Weight Gain, Blood Parameters, Nitrogen Excretion, and Behaviour of Sheep. Animals (Basel) 2022; 12:ani12030225. [PMID: 35158548 PMCID: PMC8833543 DOI: 10.3390/ani12030225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/23/2021] [Accepted: 01/10/2022] [Indexed: 02/04/2023] Open
Abstract
Simple Summary This experiment explored how feeding grape wine production waste product grape marc impacts on sheep production. Forty merino sheep were divided into two groups; one group received a sheep industry standard diet (control), and one group received a treatment diet which had 20% of the control diet replaced by grape marc. The results showed that the grape marc diet led to a higher intake and faecal nitrogen/urinary nitrogen ratio, but no difference in sheep live weight gain, behaviour, and parasitic egg count compared with control diet-fed sheep. Overall, the results showed that feeding grape wine production waste product grape marc as a cheap feed, to replace 20% of the control ration, can maintain sheep productivity, health, and environmental sustainability. Abstract A 39-day field experiment was conducted to assess the effect of grape marc (GM) feeding on sheep productivity, health, and environmental sustainability. Forty merino sheep were divided into two dietary groups, each having five replications (n = 4 sheep/replication). Experimental diet consisted of: (i) control: 55% lucerne hay + 40% wheat grain + 5% faba bean; (ii) GM treatment: control diet with 20% replaced by GM on a dry matter (DM) basis. The GM treatment contained 2–10% higher phytochemical contents than the control. The DMI from the GM treatment was 15% higher than the control (p < 0.001). No difference was found in sheep live weight gain, behaviour, and quality between groups (p > 0.05). No difference was found in total faecal production, faecal organic matter, and nitrogen contents (p > 0.05) and parasitic egg count. The GM treatment led to higher nitrogen intake (23.1 vs. 27.2 g/d) and faecal nitrogen excretion (6.3 vs. 8.7 g/d) compared to the control. Urinary creatinine, allantoin, and purine derivatives were lower in the GM treatment than control (p < 0.05). However, both groups had similar purine derivatives/DMI (i.e., indicator of rumen microbial protein synthesis efficiency; p > 0.05). Overall, the results showed that GM can replace 20% of the control ration to maintain sheep productivity, health, and environmental sustainability.
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Affiliation(s)
- Huichu Wu
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
| | - Pangzhen Zhang
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
| | - Fan Zhang
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
| | - Md Safiqur Rahaman Shishir
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
- Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Surinder S. Chauhan
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
| | - Innocent Rugoho
- Lely Australia Pty Ltd., 84 Agar Drive, Truganina, VIC 3029, Australia;
| | - Hafiz Suleria
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
| | - Guangyong Zhao
- College of Animal Science and Technology, China Agricultural University, Beijing 100083, China;
| | - Brendan Cullen
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
| | - Long Cheng
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3647, Australia; (H.W.); (P.Z.); (F.Z.); (M.S.R.S.); (S.S.C.); (H.S.); (B.C.)
- Correspondence: ; Tel.: +61-481905929
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Tociu M, Hirtopeanu A, Stanescu M. Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1000202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.
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Barbanera M, Cardarelli A, Carota E, Castellini M, Giannoni T, Ubertini S. Valorization of winery and distillery by-products by hydrothermal carbonization. Sci Rep 2021; 11:23973. [PMID: 34907329 PMCID: PMC8671441 DOI: 10.1038/s41598-021-03501-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 11/25/2021] [Indexed: 11/09/2022] Open
Abstract
This work aims at finding an alternative strategy to manage the waste generated by the winemaking industry to obtain a solid biofuel and phenolic compounds. The effect of temperature (180-260 °C), residence time (1-7 h), and biomass-to-liquid ratio (0.05-0.25) on the co-hydrothermal carbonization of vine pruning and exhausted grape pomace, by using vinasse as moisture source, is studied. The effect of the variables is investigated and optimized using the Box-Behnken design of response surface methodology to maximize mass yield, fuel ratio, energy densification yield and phenols extraction yield and to minimize energy consumption. The statistical analysis shows that the carbonization temperature is a crucial parameter of the process, decreasing the product yield on one hand and improving the quality of hydrochar on the other. At the optimal conditions (246.3 °C, 1.6 h, 0.066), an hydrochar yield of 52.64% and a calorific value of 24.1 MJ/kg were obtained. Moreover, the analysis of the H/C and O/C ratios of hydrochars demonstrates that carbonisation significantly improves the fuel properties of solid biofuel. Liquid by-products obtained from the HTC process are found to contain high concentrations of organic matter but the BOD/COD ratios suggest their potential valorization by biological methods.
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Affiliation(s)
- Marco Barbanera
- Department of Economics Engineering Society and Business Organization (DEIM), University of Tuscia, Largo dell'università s.n.c., Loc. Riello, 01100, Viterbo, Italy.
| | - Alessandro Cardarelli
- grid.12597.380000 0001 2298 9743Department of Economics Engineering Society and Business Organization (DEIM), University of Tuscia, Largo dell’università s.n.c., Loc. Riello, 01100 Viterbo, Italy
| | - Eleonora Carota
- grid.12597.380000 0001 2298 9743Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Marco Castellini
- grid.12597.380000 0001 2298 9743Department of Economics Engineering Society and Business Organization (DEIM), University of Tuscia, Largo dell’università s.n.c., Loc. Riello, 01100 Viterbo, Italy
| | - Tommaso Giannoni
- grid.9027.c0000 0004 1757 3630CIRIAF—Biomass Research Centre, University of Perugia, Via G. Duranti 63, 06125 Perugia, Italy
| | - Stefano Ubertini
- grid.12597.380000 0001 2298 9743Department of Economics Engineering Society and Business Organization (DEIM), University of Tuscia, Largo dell’università s.n.c., Loc. Riello, 01100 Viterbo, Italy
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Exhausted Grape Marc Derived Biochars: Effect of Pyrolysis Temperature on the Yield and Quality of Biochar for Soil Amendment. SUSTAINABILITY 2021. [DOI: 10.3390/su132011187] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The present study focuses on the valorisation of winery industry wastes through slow pyrolysis of exhausted grape marc (EGM). The optimal pyrolysis parameters were firstly identified by small scale experiments carried out using thermogravimetric analysis. Nine pyrolysis temperatures were tested and their influence on the decomposition of the EGM residue and biochar yield was evaluated. Then, biochar production was conducted in a pilot plant at three chosen temperatures (450, 500 and 550 °C) at which the biochar was shown to be stable. The effects of biochar application to soil with respect to plant (ryegrass) growth was also evaluated. Pyrolysis of EGM at the 450–550 °C temperature range has been shown to generate thermally stable and nutrient-rich biochars, but only the biochar produced at 450 °C showed a marked benefit effect of ryegrass growth.
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13
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Ncube A, Fiorentino G, Colella M, Ulgiati S. Upgrading wineries to biorefineries within a Circular Economy perspective: An Italian case study. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 775:145809. [PMID: 33631583 DOI: 10.1016/j.scitotenv.2021.145809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 01/25/2021] [Accepted: 02/07/2021] [Indexed: 05/21/2023]
Abstract
In the challenge of transforming waste into useful products that can be re-used in a circular perspective, Italian wine industry can represent a suitable model for the application of the bioeconomy principles, including the valorisation of the agricultural and food waste. In the present study, a comprehensive environmental assessment of the traditional production of wine was performed and the potentiality of a biorefinery system, based on winery waste and aimed at recovering useful bio-based products, such as grapeseed oil and calcium tartrate, was examined through Life Cycle Assessment (LCA). The wine company "I Borboni", producing Asprinio wine in the Campania Region (Italy), was proposed as a case study. The hotspots of the linear production system were identified and the bottling phase, in particular the production of packaging glass, resulted to contribute to the generation of impacts at 63%, on average, versus 14.3% of the agricultural phase and 22.7% of the vinification phase. The LCA results indicated human carcinogenic toxicity, freshwater eutrophication and fossil resource scarcity impact categories as the most affected ones, with normalized impacts amounting to 9.22E-03, 3.89E-04 and 2.64E-04, respectively. Two side production chains (grapeseed oil and tartrate production) were included and circular patterns were designed and introduced in the traditional production chain with the aim of valorising the winery residues and improving the overall environmental performance. By implementing the circular approach, environmental impacts in the global warming, freshwater eutrophication and mineral resource scarcity impact categories, in particular, resulted three times lower than in the linear system. The results achieved demonstrated that closing the loops in the wine industry, through the reuse of bio-based residues alternatively to fossil-based inputs within the production process, and integrating the traditional production system with new side production chains led to an upgrade of the wineries to biorefineries, towards more sustainable production patterns.
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Affiliation(s)
- A Ncube
- International PhD Programme "Environment, Resources and Sustainable Development, Department of Science and Technology, Parthenope University of Naples, Centro Direzionale - Isola C4, 80143 Naples, Italy
| | - G Fiorentino
- ENEA (Italian National Agency for New Technologies, Energy and Sustainable Economic Development), Department for Sustainability, Division Resource Efficiency, Research Centre of Portici, P.le E. Fermi 1, Portici, 80055, Naples, Italy.
| | - M Colella
- Parthenope University of Naples, Department of Science and Technology, Centro Direzionale - Isola C4, 80143 Naples, Italy
| | - S Ulgiati
- Parthenope University of Naples, Department of Science and Technology, Centro Direzionale - Isola C4, 80143 Naples, Italy; Beijing Normal University, School of Environment, 19 Xinjiekouwai St., Haidian District, 100875 Beijing, China
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14
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Chowdhary P, Gupta A, Gnansounou E, Pandey A, Chaturvedi P. Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 278:116796. [PMID: 33740601 DOI: 10.1016/j.envpol.2021.116796] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/28/2021] [Accepted: 02/17/2021] [Indexed: 06/12/2023]
Abstract
Grape pomace (GP) is a low-value by-product that contains a significant amount of high value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins, leaves and, stems) produced by wine industries causes' environmental pollution, management issues as well as economic loss. Studies over the past 15-20 years revealed that GP could serve as a potential source for valuable bioactive compounds like antioxidants, bioactive, nutraceuticals, single-cell protein, and volatile organic compounds with an increasing scientific interest in their beneficial effects on human and animal health. However, the selection of appropriate techniques for the extraction of these compounds without compromising the stability of the extracted products is still a challenging task for the researcher. Based on the current scenario, the review mainly summarizes the novel applications of winery wastes in many sectors such as agriculture, pharmaceuticals, cosmetics, livestock fields, and also the bio-energy recovery system. We also summarize the existing information/knowledge on several green technologies for the recovery of value-added by-products. For the promotion of many emerging technologies, the entrepreneur should be aware of the opportunities/techniques for the development of high-quality value-added products. Thus, this review presents systematic information on value-added by-products that are used for societal benefits concerning the potential for human health and a sustainable environment.
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Affiliation(s)
- Pankaj Chowdhary
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Abhishek Gupta
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning, IIC, ENAC, École Polytechnique fédérale de Lausanne (EPFL), Station 18, CH-1015, Lausanne, Switzerland
| | - Ashok Pandey
- Centre for Innovation and Transnational Research, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Preeti Chaturvedi
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India.
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15
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Barros ESC, de Amorim MCC, Olszevski N, Silva PTDSE. Composting of winery waste and characteristics of the final compost according to Brazilian legislation. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2021; 56:447-457. [PMID: 33760694 DOI: 10.1080/03601234.2021.1900694] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The waste generated in the production of wine and grape juice is characterized by a high concentration of organic matter, when properly treated, can serve as sustainable strategies for its use and destination, and among these, the production of biocompost. Thus, the objective of this study was to evaluate the process of composting grape marc, sheep manure, and mango leaves, evaluating in the biocompost its physical-chemical, nutritional and microbiological characteristics for use in agriculture. The composting pile assembly followed the proportion of 30% of sheep manure as nitrogenous material and 70% of carbon-rich material (divided into 50% of grape marc and 20% of hose leaves), the initial C/N ratio was 33:1, and the process lasted 120 days according to legislation. When evaluating the results, the process occurred in an accelerated manner, where at 30 days the biocompost was already stabilized, and at the end of the process (120 days) it presented a C/N ratio of 5.85, as well as acceptable levels for the macronutrients K and P, and without risk of phytotoxicity, and could be used as organic fertilizer or as soil conditioner, reducing environmentally inadequate destination and generating savings with their reinsertion in the production chain.
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Affiliation(s)
| | | | - Nelci Olszevski
- Agricultural and Environmental Engineering, Federal University of São Francisco Valley, Juazeiro, Bahia, Brazil
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16
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Bica A, Sánchez R, Todolí JL. Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties. Molecules 2020; 25:molecules25132961. [PMID: 32605125 PMCID: PMC7411754 DOI: 10.3390/molecules25132961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 11/28/2022] Open
Abstract
In the present work, 38 elements were quantified in the different fractions generated by applying amateur winemaking methods. Inductively Coupled Plasma Mass Spectrometry was used as detection technique. Grapes were analyzed and separate metal profiles were also obtained for the skin and seeds. Additional vinification fractions included musts before and after the fermentation process. Meanwhile, solid fractions corresponded to the so-called hat, pressed pomace and the lees obtained after gravitational settling at the tank bottom. Wine was further analyzed. The obtained results revealed a different repartition depending on the particular element and winemaking solid and liquid fraction evaluated. The studies included vinification in presence and in absence of added yeast and grape geographical origin. Principal component analysis helped to discriminate among fractions and to determine the critical elements behaving differently. Finally, a mass balance allowed to unequivocally detect the migration of a given element to the winemaking fractions.
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17
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Gómez-Brandón M, Aira M, Santana N, Pérez-Losada M, Domínguez J. Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc. Microorganisms 2020; 8:microorganisms8050642. [PMID: 32354197 PMCID: PMC7284424 DOI: 10.3390/microorganisms8050642] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/24/2020] [Accepted: 04/25/2020] [Indexed: 01/23/2023] Open
Abstract
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 has been widely used as a way to economically valorize grape marc. As such, we sought to characterize the compositional and functional changes in bacterial communities during vermicomposting of distilled grape marc by using 16S rRNA high-throughput sequencing. Samples were collected at the initiation of vermicomposting and at days 14, 21, 28, 35 and 42. There were significant changes (p < 0.0001) in the bacterial community composition of distilled grape marc after 14 days of vermicomposting that were accompanied by twofold increases in bacterial richness and diversity from a taxonomic and phylogenetic perspective. This was followed by significant increases in functional diversity of the bacterial community, including metabolic capacity, lignin and cellulose metabolism, and salicylic acid synthesis. These findings indicate that the most striking compositional and functional bacterial community changes took place during the active phase of the process. They also pinpoint functional attributes that may be related to the potential beneficial effects of distilled grape marc vermicompost when applied on soil and plants.
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Affiliation(s)
- María Gómez-Brandón
- Grupo de Ecoloxía Animal (GEA), Universidade de Vigo, E-36310 Vigo, Spain
- Correspondence:
| | - Manuel Aira
- Grupo de Ecoloxía Animal (GEA), Universidade de Vigo, E-36310 Vigo, Spain
| | - Natielo Santana
- Department of Soil Science, Federal University of Santa Maria, 97119-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Marcos Pérez-Losada
- Computational Biology Institute, Department of Biostatistics and Bioinformatics, Milken Institute School of Public Health, George Washington University, Washington, DC 20052, USA
- CIBIO-InBIO, Centro de Investigação em Biodiversidade e Recursos Genéticos, Universidade do Porto, Campus Agrário de Vairão, 4485-661 Vairão, Portugal
| | - Jorge Domínguez
- Grupo de Ecoloxía Animal (GEA), Universidade de Vigo, E-36310 Vigo, Spain
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18
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Casson Moreno V, Iervolino G, Tugnoli A, Cozzani V. Techno-economic and environmental sustainability of biomass waste conversion based on thermocatalytic reforming. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 101:106-115. [PMID: 31605925 DOI: 10.1016/j.wasman.2019.10.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 09/17/2019] [Accepted: 10/02/2019] [Indexed: 05/28/2023]
Abstract
The development and design of innovative biomass waste to energy conversion processes is a key issue to pursue the implementation of circular economy and to endorse a sustainable management of agricultural land. Assessing the environmental and economic sustainability of such processes is of paramount importance to prevent the trade-off of their impacts. The present study focused on a novel biomass waste to energy conversion process based on thermocatalytic reforming (TCR). Two different agricultural waste substrates (olive wood pruning and digestate) were selected as reference cases for conversion to energy and valuable material fractions. Mass and energy balances allowed the calculation of environmental and economic indexes considering alternative scenarios for the final use of the energy and of the products obtained from the TCR conversion (i.e. syngas, bio-oil and bio-char). A sensitivity analysis was carried out to assess the robustness of results. The overall performances of the TCR process resulted strongly related to the characteristics of the biomass waste and to the possible use of the product fractions obtained in the TCR process. The use of bio-char for soil amendment, allowed by the high quality of bio-char obtained from the TCR, was a key point to improve the expected environmental and economic sustainability of the conversion process.
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Affiliation(s)
- Valeria Casson Moreno
- LISES - Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali Alma Mater Studiorum - Università di Bologna, via Terracini n.28, 40131 Bologna, Italy.
| | - Giuseppina Iervolino
- LISES - Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali Alma Mater Studiorum - Università di Bologna, via Terracini n.28, 40131 Bologna, Italy
| | - Alessandro Tugnoli
- LISES - Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali Alma Mater Studiorum - Università di Bologna, via Terracini n.28, 40131 Bologna, Italy
| | - Valerio Cozzani
- LISES - Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali Alma Mater Studiorum - Università di Bologna, via Terracini n.28, 40131 Bologna, Italy
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19
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Jimenez-Lopez C, Fraga-Corral M, Carpena M, García-Oliveira P, Echave J, Pereira AG, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy. Food Funct 2020; 11:4853-4877. [DOI: 10.1039/d0fo00937g] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Agro-food industrial waste is currently being accumulated, pushing scientists to find recovery strategies to obtain bioactive compounds within a circular bioeconomy. Target phenolic compounds have shown market potential by means of optimization extraction techniques.
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Affiliation(s)
- C. Jimenez-Lopez
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Fraga-Corral
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Carpena
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - P. García-Oliveira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Echave
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - A. G. Pereira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - C. Lourenço-Lopes
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. A. Prieto
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Simal-Gandara
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
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20
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Yuan Z, Xu Z, Wang Y, Liu H, Zhang Z, Liu H, Ke Y. Unique Processing of Grape Wine Residue and Its Biosynthetic Platinum Nanoparticles for Efficient Photocatalytic Hydrogen Evolution. ChemistrySelect 2019. [DOI: 10.1002/slct.201902999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zhen Yuan
- College of Chemistry and Chemical EngineeringNorth Minzu University Yinchuan 750021 PR China
- Ningxia Key Laboratory of Solar Chemical Conversion TechnologyNorth Minzu University Yinchuan 750021 PR China
- Key Laboratory for Chemical Engineering and TechnologyState Ethnic Affairs CommissionNorth Minzu University Yinchuan 750021 PR China
| | - Zhipeng Xu
- Ningxia Region Forestry Survey and Planning Institute Yinchuan 750021 PR China
| | - Yimin Wang
- College of Chemistry and Chemical EngineeringNorth Minzu University Yinchuan 750021 PR China
- Ningxia Key Laboratory of Solar Chemical Conversion TechnologyNorth Minzu University Yinchuan 750021 PR China
- Key Laboratory for Chemical Engineering and TechnologyState Ethnic Affairs CommissionNorth Minzu University Yinchuan 750021 PR China
| | - Hua Liu
- College of Chemistry and Chemical EngineeringNorth Minzu University Yinchuan 750021 PR China
- Ningxia Key Laboratory of Solar Chemical Conversion TechnologyNorth Minzu University Yinchuan 750021 PR China
- Key Laboratory for Chemical Engineering and TechnologyState Ethnic Affairs CommissionNorth Minzu University Yinchuan 750021 PR China
| | - Zhengguo Zhang
- College of Chemistry and Chemical EngineeringNorth Minzu University Yinchuan 750021 PR China
- Ningxia Key Laboratory of Solar Chemical Conversion TechnologyNorth Minzu University Yinchuan 750021 PR China
- Key Laboratory for Chemical Engineering and TechnologyState Ethnic Affairs CommissionNorth Minzu University Yinchuan 750021 PR China
| | - Hai Liu
- College of Chemistry and Chemical EngineeringNorth Minzu University Yinchuan 750021 PR China
- Ningxia Key Laboratory of Solar Chemical Conversion TechnologyNorth Minzu University Yinchuan 750021 PR China
- Key Laboratory for Chemical Engineering and TechnologyState Ethnic Affairs CommissionNorth Minzu University Yinchuan 750021 PR China
- State Key Laboratory of High-efficiency Utilization of Coal and Green Chemical EngineeringNingxia University Yinchuan 750021 PR China
| | - Yihu Ke
- College of Chemistry and Chemical EngineeringNorth Minzu University Yinchuan 750021 PR China
- Ningxia Key Laboratory of Solar Chemical Conversion TechnologyNorth Minzu University Yinchuan 750021 PR China
- Key Laboratory for Chemical Engineering and TechnologyState Ethnic Affairs CommissionNorth Minzu University Yinchuan 750021 PR China
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21
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Effect of grape (Vitis vinifera L. cv. Pinotage) pomace supplementation on nutrient utilization in finisher lambs. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.09.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Pinter IF, Fernández AS, Martínez LE, Riera N, Fernández M, Aguado GD, Uliarte EM. Exhausted grape marc and organic residues composting with polyethylene cover: Process and quality evaluation as plant substrate. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 246:695-705. [PMID: 31220730 DOI: 10.1016/j.jenvman.2019.06.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 05/23/2019] [Accepted: 06/08/2019] [Indexed: 06/09/2023]
Abstract
In Argentina, wine production is one of the most important economic activities, producing a large quantities of organic wastes. Composting is a viable alternative to treat these residues, with the possibility to obtain high-quality products. The objective of the present study was to evaluate the effect of the addition of goat manure, leaves from garden raking and alfalfa to exhausted grape marc and the influence of plastic cover on the composting process and the quality of the finished product. Composting was carried out in turned piles in a total randomized design. Temperature, moisture, pH, electrical conductivity, micro and macro elements, biological parameters, stability and structure were determined with the goal to assess product quality. Mixture compost presented higher macro and micro elements content (especially P, Mn and Zn) than grape marc compost. Plastic cover showed no significant effect on physico-chemical parameters, while microorganisms were affected, with higher cellulolytic and nitrifying content in uncovered piles. In all composts, parameters indicated stability and no pathogens (Salmonella sp.) were detected. Pot assay with Lactuca sativa suggested that all compost revealed adequate substrate quality, with higher plant biomass values than commercial substrate and sand (Control), even with fertilization. Mixture compost showed significantly higher biomass and nutrient absorption values relative to the remaining evaluated substrates, suggesting that the use of goat manure and leaves added to exhausted grape marc, as raw material resulted in higher compost quality. All together indicated that the use of polyethylene cover negatively affect microorganisms content and a higher diversity of organic residues composted would result in higher microbiological activity and nutritional grade product.
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Affiliation(s)
- Iván Funes Pinter
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Mendoza (INTA EEA Mendoza), San Martin 3853 (M5507EVY), Chacras de Coria, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500 (M5528AHB), Chacras de Coria, Mendoza, Argentina.
| | - Ana Sofía Fernández
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500 (M5528AHB), Chacras de Coria, Mendoza, Argentina
| | - Laura Elizabeth Martínez
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Mendoza (INTA EEA Mendoza), San Martin 3853 (M5507EVY), Chacras de Coria, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500 (M5528AHB), Chacras de Coria, Mendoza, Argentina
| | - Nicolas Riera
- Instituto Nacional de Tecnología Agropecuaria, Instituto de Microbiología y Zoología Agrícola (INTA-IMYZA).Argentina, Las Cabañas y De los Reseros S/N C.C 25 (B1712WAA), Hurlingham, Buenos Aires, Argentina
| | - Marcela Fernández
- Instituto Nacional de Tecnología Industrial (INTI), Aráoz 1511 (M5528ABE), Chacras de Coria, Mendoza, Argentina
| | - Germán Darío Aguado
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Mendoza (INTA EEA Mendoza), San Martin 3853 (M5507EVY), Chacras de Coria, Mendoza, Argentina
| | - Ernesto Martín Uliarte
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Mendoza (INTA EEA Mendoza), San Martin 3853 (M5507EVY), Chacras de Coria, Mendoza, Argentina
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23
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Cortés A, Moreira MT, Feijoo G. Integrated evaluation of wine lees valorization to produce value-added products. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 95:70-77. [PMID: 31351656 DOI: 10.1016/j.wasman.2019.05.056] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 05/29/2019] [Accepted: 05/30/2019] [Indexed: 05/21/2023]
Abstract
The integrated evaluation of the valorization of wine lees to produce value-added products was carried out in this study from a life-cycle perspective. The consumption of steam has been demonstrated as the main hot spot, reaching 85.7% of the impact on Fossil Depletion and 85.3% on Climate Change. Bearing in mind that four different value-added products are produced, a sensitivity analysis was carried out in order to ascertain the influence of the functional unit and the allocation method on the environmental outcomes. The performance of this system was compared to other processes that produce antioxidants from different raw materials. These processes were phycocyanin recovery from Spirulina platensis cyanobacterium, the production of the red antioxidant astaxanthin by microalgae and the valorization of the macroalgae Sargassum muticum. Wine lees valorization showed a better environmental profile throughout the entire life cycle, due to the fact that most of the operations performed are physical (solid/liquid separations, distillations, evaporations, etc.) and do not involve a large consumption of electricity or chemicals. However, there is still room for improvement, and future research should focus on optimizing the extraction of antioxidants from wine lees using two-stages aqueous systems, ultrasonic or microwave assisted extraction, in the pursuit of better performance and lower environmental impact.
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Affiliation(s)
- Antonio Cortés
- Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain.
| | - Maria Teresa Moreira
- Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain
| | - Gumersindo Feijoo
- Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain
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24
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Food Preservative Capabilities of Grape (Vitis vinifera) and Clementine Mandarin (Citrus reticulata) By-products Extracts in South Africa. SUSTAINABILITY 2019. [DOI: 10.3390/su11061746] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The drive towards sustainable food systems coupled with increased consumer sophistication have prompted innovation in waste valorization. Grape and citrus processing by-products, abundant in the Mediterranean and tropical regions, respectively, are expanding and are sustainable sources of bioactive phytochemicals that can be used as natural preservatives for foods. Phytochemical composition, antioxidant, and antimicrobial properties of extracts from grape pomace (GPE), seeds (GSE), and clementine mandarin peel and pulp (MPE) grown in South Africa were analyzed. Total phenols and carotenoids were highest in GPE followed by GSE and MPE (p ≤ 0.05). Flavonoids and anthocyanins were higher (p ≤ 0.05) in GPE and GSE compared to MPE. The GSE had the highest proanthocyanidins content followed by GPE and MPE (p ≤ 0.05). Ascorbic acid was only detected in MPE, which also had the highest titratable acidity and lowest pH values (p ≤ 0.05). The GSE had the highest antioxidant potency composite index followed by GPE and MPE (p ≤ 0.05). The order of antimicrobial activity of the extracts was MPE > GSE > GPE (p ≤ 0.05). Current findings show that GSE is a potential antioxidant while MPE holds promise as an antimicrobial for the food industry.
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Tsali A, Goula AM. Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.09.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chikwanha OC, Raffrenato E, Opara UL, Fawole OA, Setati ME, Muchenje V, Mapiye C. Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.08.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Chikwanha OC, Muchenje V, Nolte JE, Dugan MER, Mapiye C. Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality. Meat Sci 2018; 147:6-12. [PMID: 30172086 DOI: 10.1016/j.meatsci.2018.08.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 02/07/2023]
Abstract
This study investigated the effects of feeding graded levels of sun-dried red grape pomace (GP; 0, 5, 10, 15 and 20%) on growth, carcass and meat physico-chemical quality attributes of Dohne Merino lambs for 42 days. Dry matter intake increased quadratically with a critical value (i.e., optimum inclusion level) of 11.3% GP (P ≤ 0.05). Diet exhibited similar quadratic responses for average daily gain, live, hot and cold carcass weights with optimum inclusion levels at 9.6, 9.7, 12, 2 and 12.1, respectively (P ≤ 0.05). Overall, meat quality traits were not negatively affected by GP inclusion (P > .05). Gross profit was influenced by diet, with an optimum inclusion level at 12.2% (quadratic; P ≤ 0.05). Overall, inclusion of 12.2% GP in lamb finishing diets at the expense of oat bran and wheat bran middlings improved lamb productivity, without compromising meat quality.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | | | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Viola CM, Torres-Carro R, Cartagena E, Isla MI, Alberto MR, Arena ME. Effect of Wine Wastes Extracts on the Viability and Biofilm Formation of Pseudomonas aeruginosa and Staphylococcus aureus Strains. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2018; 2018:9526878. [PMID: 30105081 PMCID: PMC6076895 DOI: 10.1155/2018/9526878] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 05/16/2018] [Accepted: 06/06/2018] [Indexed: 11/30/2022]
Abstract
In this work, we intended to inhibit the biofilm synthesis and the metabolism of Gram-positive and Gram-negative bacteria using two highly available wastes (stem and marc) obtained after the manufacturing of Torrontes wine at Cafayate, Argentina. Wine wastes contain a significant amount of bioactive compounds, mainly phenolic compounds, which makes them a potential source of compounds with beneficial properties to human health, as they could inhibit the virulence of pathogenic bacteria or protect the tissue against oxidative stress. Marc and stem extracts of Torrontes wine were evaluated for their ability to inhibit the metabolism and biofilm production of Pseudomonas aeruginosa and Staphylococcus aureus strains. The phytochemical composition and antioxidant activity of these extracts were also determined. The methanol and ethyl acetate extracts, which contained the highest amount of total polyphenolic, exhibited the highest scavenging capacity of ABTS and nitric oxide and the strongest Fe3+ reducing power and exhibited the highest level of inhibition of the biofilm formation and of the metabolic activity in bacterial biofilm. We also noticed a positive correlation between phenolic compounds content, the antioxidant activity, and the anti-biofilm capacity of the winemaking wastes. These results display the potentiality of wine wastes to prevent or reduce the formation of biofilm. Moreover, their abundance makes them an attractive and affordable source of antibiofilm and antioxidant agents.
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Affiliation(s)
- Carolina María Viola
- INBIOFAL (Instituto de Biotecnología Farmacéutica y Alimentaria), CONICET, Av. Kirchner 1900, Tucumán 4000, Argentina
| | - Romina Torres-Carro
- INBIOFIV (Instituto de Bioprospección y Fisiología Vegetal), CONICET, San Lorenzo 1469, San Miguel de Tucumán 4000, Argentina
| | - Elena Cartagena
- INBIOFAL (Instituto de Biotecnología Farmacéutica y Alimentaria), CONICET, Av. Kirchner 1900, Tucumán 4000, Argentina
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, San Miguel de Tucumán 4000, Argentina
| | - María Inés Isla
- INBIOFIV (Instituto de Bioprospección y Fisiología Vegetal), CONICET, San Lorenzo 1469, San Miguel de Tucumán 4000, Argentina
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo 1469, San Miguel de Tucumán 4000, Argentina
| | - María Rosa Alberto
- INBIOFAL (Instituto de Biotecnología Farmacéutica y Alimentaria), CONICET, Av. Kirchner 1900, Tucumán 4000, Argentina
- INBIOFIV (Instituto de Bioprospección y Fisiología Vegetal), CONICET, San Lorenzo 1469, San Miguel de Tucumán 4000, Argentina
| | - Mario Eduardo Arena
- INBIOFAL (Instituto de Biotecnología Farmacéutica y Alimentaria), CONICET, Av. Kirchner 1900, Tucumán 4000, Argentina
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, San Miguel de Tucumán 4000, Argentina
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Muhlack RA, Potumarthi R, Jeffery DW. Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 72:99-118. [PMID: 29132780 DOI: 10.1016/j.wasman.2017.11.011] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 10/31/2017] [Accepted: 11/04/2017] [Indexed: 06/07/2023]
Abstract
Grapes are one of the most cultivated fruits worldwide, with one third of total production used in winemaking. Both red and white winemaking processes result in substantial quantities of solid organic waste, such as grape marc (pomace) and stalks, which requires suitable disposal. Grape marc accounts for approximately 10-30% of the mass of grapes crushed and contains unfermented sugars, alcohol, polyphenols, tannins, pigments, and other valuable products. Being a natural plant product rich in lignocellulosic compounds, grape marc is also a promising feedstock for renewable energy production. However, despite grape marc having such potential, advanced technologies to exploit this have not been widely adopted in wineries and allied industries. This review covers opportunities beyond traditional composting and animal feed, and examines value-added uses via the extraction of useful components from grape marc, as well as thermochemical and biological treatments for energy recovery, fuel or beverage alcohol production, and specialty novel products and applications such as biosurfactants and environmental remediation. New advances in relevant technology for each of these processes are discussed, and future directions proposed at both individual producer and regional facility scales, including advanced processing techniques for integrated ethanol production followed by bioenergy generation from the spent marc.
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Affiliation(s)
- Richard A Muhlack
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Ravichandra Potumarthi
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
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