Grapes and Residues of Wine Industry

Vorobiev, Eugène; Lebovka, Nikolaï

doi:10.1007/978-3-030-40917-3_11

Cited by 2 publications

(2 citation statements)

References 64 publications

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“…Flowsheet of white and red winemaking with the pulsed electric field (PEF) and high‐voltage electrical discharges (HVED) treatments according to the methods reported by Vorobiev and Lebovka 93 …”

Section: Potential Opportunities Of Thinned Grapes Due To Their Bioactive Componentsmentioning

confidence: 99%

“…Pulsed electric field (PEF), or high‐intensity pulsed electric field, involves the application of high voltage pulses (typically 20–80 kV cm −1 ) to foods placed between two electrodes 91,92 . Reports confirm that PEF and high voltage electrical discharges (HVED) have allow the recovery of a wide number of bioactive molecules from grape juices, grape pomace, grape seeds and vine shoots 93 . Praporscic et al 94 .…”

Section: Pulsed Electric Field To Improve the Chemical Composition Of The Unripe Grapesmentioning

confidence: 99%

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Potential opportunities of thinned clusters in viticulture: a mini review

et al. 2021

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Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini‐review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive. In addition, their beneficial effects for human health also were reviewed, as well as the practices to maximize the extraction of antioxidant compounds. Therefore, revalorizing the waste from this management practice in viticulture can increase the vineyard sustainability and farmers' economic profits. © 2021 Society of Chemical Industry

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Section: Potential Opportunities Of Thinned Grapes Due To Their Bioactive Componentsmentioning

confidence: 99%

Section: Pulsed Electric Field To Improve the Chemical Composition Of The Unripe Grapesmentioning

confidence: 99%

Potential opportunities of thinned clusters in viticulture: a mini review

et al. 2021

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The usage of secondary raw materials of the wine industry in biotechnology of fermentation beverages

Yegorova

Morozhenko

2021

jour

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It is proposed to use a liquid extract obtained from "sweet" grape pomace - waste of processing berries into wine materials, in the production technology of fermentation kvass. The objects of the study were: grapes of the ampelographic variety “Pinot Noir”; an extract obtained from dried "sweet" pomace of grapes remaining after the separation of the fermented juice; unfiltered unpasteurized unclarified kvass, obtained according to the classical technology on the concentrate of kvass wort with the addition of an extract from the pomace of grapes. The extract was obtained from grape pomace, pre-dried to a moisture content of 6% and ground to a particle size of 0.05 mm, by water extraction for 1.5 h at a temperature of 77–80 ° C at a hydromodule of 1: 14; the resulting liquid extract contains 2.0-2.2 g / 100 ml of polyphenolic substances. The extract was added to the composition of kvass "before fermentation" (at the stage of preparation of the main wort) and "after fermentation" (at the stage of blending the finished kvass). It was found that the introduction of the extract into the composition of kvass before the main fermentation promotes a better fermentation of dry substances, a higher content of polyphenols in the finished drink and a higher colloidal stability of these drinks. The samples with the addition of 10-15% extract were recognized as the best in terms of tasting qualities. According to the results of the study, the introduction of an extract from grape pomace into the composition of fermentation kvass is recommended at the stage of preparation of the main wort, in a dosage of 10% of the total mass of the main wort. 200-250 ml of kvass with such a dosage of grape pomace extract allows satisfying from 43% to 60% of the average daily requirement for polyphenolic substances.

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Grapes and Residues of Wine Industry

Cited by 2 publications

References 64 publications

Potential opportunities of thinned clusters in viticulture: a mini review

Potential opportunities of thinned clusters in viticulture: a mini review

The usage of secondary raw materials of the wine industry in biotechnology of fermentation beverages

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