The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost.
The pomace of the wine industry currently represents a waste management problem due to its high pollution load; however, it is a source of functional elements, ethanol and compost. Pomace was fermented twice, after which total phenolics and fl avonoids were quantifi ed in triplicate. The liquid obta...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Universidad Nacional del Litoral
2020
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| Acceso en línea: | https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEAgrarias/article/view/9450 |
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I26-R133-article-94502020-11-30T13:49:35Z The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. EL ORUJO DE UVA ITALIA COMO FUENTE DE COMPUESTOS BIOACTIVOS Y SU APROVECHAMIENTO EN LA OBTENCIÓN DE ETANOL Y COMPOST COTACALLAPA-SUCAPUCA, M. VILCA-CURO, R. COAGUILA, M. Grape pomace bioactive compounds ethanol compost Orujo de uva compuestos bioactivos etanol compost The pomace of the wine industry currently represents a waste management problem due to its high pollution load; however, it is a source of functional elements, ethanol and compost. Pomace was fermented twice, after which total phenolics and fl avonoids were quantifi ed in triplicate. The liquid obtained together, was distilled in differential systems and optimized with rectifi cation. Subsequently, the pomace was composed with three replicates, to which effi cient natives microorganisms were applied. Total phenolics are signifi cantly different between fi rst and second fermentation, while fl avonoids have no signifi cant differentiation. Optimization parameters for alcoholic degrees were; refl ux system, heating power and water fl ow rate for condensate, obtaining 81.47 alcoholic degrees. The composting time lasted 21 days, shorter than other methods. These results refl ected the importance of pomace exploitation as a food, energy and agricultural source. El orujo de la industria vitivinícola, actualmente representa un problema de gestión de residuos debido a su alta carga de contaminación; sin embargo, es fuente de elementos funcionales, etanol y compost. Se fermentó el orujo por dos veces, tras los cuales se cuantificaron por triplicado los fenólicos totales y flavonoides. El líquido obtenido en conjunto, se destilaron en sistemas diferencial y optimizó con rectificación. Posteriormente se compostó el orujo con tres réplicas, a los cuales se aplicaron microorganismos eficientes autóctonos. Los fenólicos totales son significativamente diferentes entre primera y segunda fermentación, en tanto que los flavonoides no tienen diferenciación significativa. Los parámetros de optimización para los grados alcohólicos fueron; sistema de reflujo, potencia de calefacción y caudal de flujo de agua para condensado, obteniéndose 81.47 grados alcohólicos. El tiempo de compostaje duró 21 días, menor que otros métodos. Estos resultados reflejaron, la importancia de explotación del orujo como fuente alimentario, energético y agrícola. Universidad Nacional del Litoral 2020-07-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEAgrarias/article/view/9450 10.14409/fa.v19i1.9450 FAVE Sección Ciencias Agrarias; Vol. 19 Núm. 1 (2020): FAVE Sección Ciencias Agrarias; 17-32 FAVE Sección Ciencias Agrarias; Vol. 19 No. 1 (2020): FAVE Sección Ciencias Agrarias; 17-32 FAVE Sección Ciencias Agrarias; v. 19 n. 1 (2020): FAVE Sección Ciencias Agrarias; 17-32 2346-9129 1666-7719 10.14409/fa.v19i1 spa https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEAgrarias/article/view/9450/12727 https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEAgrarias/article/view/9450/12728 Derechos de autor 2020 FAVE Sección Ciencias Agrarias |
| institution |
Universidad Nacional del Litoral |
| institution_str |
I-26 |
| repository_str |
R-133 |
| container_title_str |
Biblioteca Virtual - Publicaciones (UNL) |
| language |
Español |
| format |
Artículo revista |
| topic |
Grape pomace bioactive compounds ethanol compost Orujo de uva compuestos bioactivos etanol compost |
| spellingShingle |
Grape pomace bioactive compounds ethanol compost Orujo de uva compuestos bioactivos etanol compost COTACALLAPA-SUCAPUCA, M. VILCA-CURO, R. COAGUILA, M. The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. |
| topic_facet |
Grape pomace bioactive compounds ethanol compost Orujo de uva compuestos bioactivos etanol compost |
| author |
COTACALLAPA-SUCAPUCA, M. VILCA-CURO, R. COAGUILA, M. |
| author_facet |
COTACALLAPA-SUCAPUCA, M. VILCA-CURO, R. COAGUILA, M. |
| author_sort |
COTACALLAPA-SUCAPUCA, M. |
| title |
The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. |
| title_short |
The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. |
| title_full |
The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. |
| title_fullStr |
The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. |
| title_full_unstemmed |
The grape pomace Italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. |
| title_sort |
grape pomace italia as a source of bioactive compounds and its lever- aging in the obtaining of ethanol and compost. |
| description |
The pomace of the wine industry currently represents a waste management problem due to its high pollution load; however, it is a source of functional elements, ethanol and compost. Pomace was fermented twice, after which total phenolics and fl avonoids were quantifi ed in triplicate. The liquid obtained together, was distilled in differential systems and optimized with rectifi cation. Subsequently, the pomace was composed with three replicates, to which effi cient natives microorganisms were applied. Total phenolics are signifi cantly different between fi rst and second fermentation, while fl avonoids have no signifi cant differentiation. Optimization parameters for alcoholic degrees were; refl ux system, heating power and water fl ow rate for condensate, obtaining 81.47 alcoholic degrees. The composting time lasted 21 days, shorter than other methods. These results refl ected the importance of pomace exploitation as a food, energy and agricultural source. |
| publisher |
Universidad Nacional del Litoral |
| publishDate |
2020 |
| url |
https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEAgrarias/article/view/9450 |
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2023-07-05T22:52:47Z |
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