Abstract:well as their volume and value. It was pointed out that the residuals have had valuable products and a large amounts of money could be obtained by recycling. Any residual-could be raw material for the production of various products. Therefore, residuals should be treated as a secondary material reserves. Over 60 million tons of grapes are produced every year in the world, with almost 23 million tons of share of European grape suppliers (Food and Agriculture Organization of the United Nations, 2014). Approximat… Show more
“…Thirty-one pesticide residues have been studied in berries and it was noted that the 23 pesticide residues didn't commite a potential threat to human health (Xing et al, 2022). In other research, the therapeutic properties (Shimoga & Kim, 2022) of alcohol beverages as food and the dietary effect (Mammadova et al, 2020) of producing products of grape pesticide have been noted.…”
The effect of various substances on the composition and quality of wine has been studied. Only imazalil residue was 0.35 µg/ dm 3 , in course of use the activated coal in a dose of 300 mg/dm 3 and no other pesticides were found. The pesticide residue was totally over during the next use of doses (450 & 600 mg/dm 3 ) of the activated coal. So, the dose of activated coal of 450 mg/ dm 3 is sufficient to remove totally the residue of pesticide out of wine examples. The more significant dose of bentonite was 600 mg/dm 3 . In this case, the most affected one was imazalil. İncreasing the dose of casein from 150 mg/dm 3 up to 600 mg/ dm 3 is observed decreasing with about 5-10 times of the different pesticide residue but these doses weren`t enough to remove the pesticide totally/ we can see show α-endosulfan (about 10 times) and pencondzolen (about 6 times) among highly affected pesticide residues. The weakest effect was PVPP and the strongest one was attributed to activated coal during the removing process of pesticides residues by diluents.
“…Thirty-one pesticide residues have been studied in berries and it was noted that the 23 pesticide residues didn't commite a potential threat to human health (Xing et al, 2022). In other research, the therapeutic properties (Shimoga & Kim, 2022) of alcohol beverages as food and the dietary effect (Mammadova et al, 2020) of producing products of grape pesticide have been noted.…”
The effect of various substances on the composition and quality of wine has been studied. Only imazalil residue was 0.35 µg/ dm 3 , in course of use the activated coal in a dose of 300 mg/dm 3 and no other pesticides were found. The pesticide residue was totally over during the next use of doses (450 & 600 mg/dm 3 ) of the activated coal. So, the dose of activated coal of 450 mg/ dm 3 is sufficient to remove totally the residue of pesticide out of wine examples. The more significant dose of bentonite was 600 mg/dm 3 . In this case, the most affected one was imazalil. İncreasing the dose of casein from 150 mg/dm 3 up to 600 mg/ dm 3 is observed decreasing with about 5-10 times of the different pesticide residue but these doses weren`t enough to remove the pesticide totally/ we can see show α-endosulfan (about 10 times) and pencondzolen (about 6 times) among highly affected pesticide residues. The weakest effect was PVPP and the strongest one was attributed to activated coal during the removing process of pesticides residues by diluents.
“…The wine, and grape juice industries generate abundant waste, which causes additional costs for its elimination (Devesa-Rey et al, 2011;Mammadova et al, 2020). These residues are approximately 30% by weight of the fruit used in processing, consisting of seeds, husks, and stalks (Teixeira et al, 2014).…”
Section: Introductionmentioning
confidence: 99%
“…The grape residue is a potential source of phenolic compounds (Goula et al, 2016), of this group, stands out the anthocyanins for their ability to confer color, and functional properties, which can be used in the elaboration of functional foods (Aguilera et al, 2016). Recently, powdered grape residues were used in the ice cream formulation (Vital et al, 2018), and yogurt (Mammadova et al, 2020), improving their functional properties. Grape seed extracts were used to enrich milk for yogurt processing, observing an alteration of the fermentation time, and the yogurt quality attributes (Alwazeer et al, 2020).…”
“…De acuerdo a Rockenbach et al,(2011), las semillas y el hollejo del orujo de Isabella representan una buena fuente de compuestos antioxidantes. Demirkol & Tarakci (2018) yMammadova et al, (2020) determinaron que el agregado de orujo seco de Isabella mejora las propiedades funcionales del yogur. Por su parte, Troncozo (2019) estudió el aprovechamiento del orujo de Isabella mediante el cultivo de hongos saprótrofos, obteniendo buenos resultados para su empleo como abono orgánico.…”
El vino en Argentina se produce casi exclusivamente con uvas de Vitis vinifera (207047 ha totales, INV 2022), pero aún subsiste una producción marginal de vino que se elabora con la uva Isabella (56 ha totales, INV 2022), un híbrido natural entre Vitis labrusca L. y una variedad V. vinifera. En la costa del Río de La Plata el vino elaborado con esta uva se denominó Vino de la Costa, y en Berisso particularmente, adquirió una fuerte identidad territorial producto de su íntima relación con el desarrollo socioeconómico de la ciudad. A pesar de la popularidad del vino de la Costa en la región de Berisso, se conoce muy poco sobre las variaciones en la composición de la uva y las propiedades fisicoquímicas y sensoriales del vino, como así también del proceso de fermentación espontánea. Esta situación dificulta la toma de decisiones para llevar adelante estrategias de innovación en el proceso global de elaboración del vino (desde el viñedo hasta la botella). En este contexto surgió el presente trabajo de tesis doctoral, cuyo objetivo general fue Obtener información sobre las características fisicoquímicas de la uva Isabella cultivada en Berisso, el proceso de fermentación con esta variedad de uva y las propiedades químicas y sensoriales del Vino de la Costa.
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