Italian scientists have designed an innovative, economical and practical biorefinery method that can extract more useful chemicals from the accumulated grape waste in the red winemaking season.
Last year, about 28 billion liters of red wine was produced worldwide, enough to fill 11,000 Olympic stadium-sized swimming pools. After squeezing the last drop of vinegar in the grapes, a large amount of waste of grape juice and grape skin was left—about 5 million tons of such waste each year.
Traditionally, these pomace will be distilled into spirits, such as grappa. However, changes in EU policy have reduced the subsidies provided to the industry. Although useful chemicals such as polyphenols or methane-rich biogas can be extracted from red grape pomace, it is difficult to profit from a single product.
Lorenzo Bertin and colleagues at the University of Bologna have developed a versatile bio-refining method that not only produces polyphenols, but also produces fatty acids, biopolymers, and biomethane. The related results were published in Chemical World on October 20.
Franck Dumeignil, a bio-refinery expert at the University of Lille in France, believes this method is valuable. "Using this method not only increases the value of industrial waste, but also solves the problem of biomass energy conversion in the food sector," he said. (Red Maple)
"Journal of China Science and Technology" (2015-10-27 2nd Edition International)
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