"Ovidius" University of Constanta, Chemistry and Chemical Engineering Department, 900527 Constanta, Romania.
Constanta Maritime University, Department of Fundamental Sciences and Humanities, 900663 Constanta, Romania.
Sci Total Environ. 2021 Mar 10;759:143543. doi: 10.1016/j.scitotenv.2020.143543. Epub 2020 Nov 6.
The complex composition of grapes as well as the quite large variations of each component affect the processing thereof differently and at the same time influence the yield in must, its quality and the wine product; they also influence production losses, along with the quality and quantity of by-products. Vinification wastes cause ecological problems because the neutralization and use of fermentative wastes mixed with different compounds present a danger to the environment and to the health of the population. The ecological measures of protection of the environmental factors are very important, especially the economic efficiency obtained through the recovery of the by-products. This paper focuses on the possibilities of using the by-products obtained from the wine making process, based on the fact that this drink is the most widely known in the world, with the highest percentage in terms of beverage production and implicitly with the largest quantity of by-products obtained. The valorization of these by-products leads to obtaining very valuable products both from a nutritional and industrial point of view. Experimentally, the aim was to determine the physical and chemical characteristics of different types of grape pomace and must sampled from a winery in Romania. Thus, the determination of total acidity, conductivity, pH, total content of phenolic compounds, total nitrogen and total content of pectic substances was aimed. The experimental values obtained have shown that grape pomace is a valuable by-product of the wine industry and its valorization demonstrates an important economic efficiency.
葡萄的复杂成分以及每个成分的相当大的变化差异会以不同的方式影响其加工过程，同时影响葡萄汁的出汁率、质量和葡萄酒产品；它们还会影响生产损失，以及副产物的质量和数量。酿酒废料会造成生态问题，因为中和和利用与不同化合物混合的发酵废料对环境和人口健康构成威胁。保护环境因素的生态措施非常重要，特别是通过回收副产物获得的经济效益。本文基于这种饮料是世界上最知名的、在饮料生产中占比最高、隐含着获得的副产物数量最大的事实，重点关注了从酿酒过程中获得副产物的可能性。这些副产物的增值可获得具有营养价值和工业价值的非常有价值的产品。在实验中，目的是确定从罗马尼亚一家酿酒厂采集的不同类型的葡萄渣和葡萄汁的物理和化学特性。因此，旨在测定总酸度、电导率、pH 值、总酚类化合物含量、总氮含量和总果胶物质含量。所获得的实验值表明，葡萄渣是葡萄酒工业的有价值的副产物，其增值证明了重要的经济效益。
