Wine Waste Processing – Extraction of Resveratrol and Viniferine.

0504595 - ÚCHP 2020 PT eng C - Conference Paper (international conference)
Topiař, Martin - Kosović, Ema
Wine Waste Processing – Extraction of Resveratrol and Viniferine.
Science and Wine Abstract Book. Porto: -, 2019, s. 34. ISBN N.
[1st Science & Wine World Congress. Porto (PT), 08.05.2019-10.05.2019]
R&D Projects: GA TA ČR(CZ) TJ01000249
Institutional support: RVO:67985858
Keywords : waste processing * wine waste * extraction
OECD category: Chemical process engineering

Like any other industry, the winemaking industry produces a significant amount of wastes which are commonly used as fertilizers or they are combusted [1], even though they still contain significant amount of biologically active substances. This work is focused on the extraction of grape cane, a wooden material containing stilbenes (resveratrol or viniferine) which exhibits strong antioxidant, anti-inflammatory or antibacterial properties [2, 3]. To obtain isolate rich in resveratrol and viniferine, maceration, Soxhlet extraction or ultrasound assisted extraction was used. The chemical composition of isolates was determined via HPLC/MS. Extracted material from the South Moravian region contained 0.2 – 9.6 wt. % of resveratrol and 0.1 – 9,5 wt. % of viniferine. The chemical composition of isolates varied based on extraction method and process conditions. Experiments maintained at lower temperatures were more selective for the extraction of viniferine, while using higher temperatures led predominantly to the resveratrol isolation. Adopting of ultrasound into the process of maceration had a significant effect on the decrease of extraction times from days
in case of maceration to minutes when using ultrasound. Results obtained from laboratory experiments served for the construction of semi-production multipurpose extraction unit which allows combining mentioned extraction methods in one operational unit.
Permanent Link: http://hdl.handle.net/11104/0296209