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Recovery of aromatic aglycones from winemaking by-products

Carolina Muñoz González, Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, Madrid, Spagna

Waste grape skins from the wine industry are an abundant byproduct, currently underexploited. The lack of relevant industrial applications results in accumulation, causing contamination and significant economical problems to producers.

However, grape skin is an important source of odorless glycosidic aroma precursors that under hydrolysis might release aroma compounds. So, grape pomace can be considered an interesting source to obtain natural aroma compounds with potencial applications in different industrial sectors (agro-food, cosmetic, perfumery, etc).

The objective of this work has been firstly to check the potencial of grape pomace as a source of glycosides, and secondly, to know the feasibility of green extraction technologies (such as, Pressurized liquid extraction (PLE) and Supercritical fluid extraction (SFE)) for the extraction of theses glycosides comparing it with the more conventional liquid-liquid extraction (LLE).


The paper reproduced in this video-seminar was presented at the 2013 International SIVE Awards “Research for Development” (8th edition of Enoforum; 7-9 maggio 2013, Arezzo, Italy)

 

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Published on 12/08/2014
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