From Field to Waste Valorization: A Preliminary Study Exploring the Impact of the Wine Supply Chain on the Phenolic Profile of Three Sardinian Pomace Extracts

The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study, three different Sardinian white grapes (Malvasia,...

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Published inFoods Vol. 13; no. 9; p. 1414
Main Authors Castangia, Ines, Aroffu, Matteo, Fulgheri, Federica, Abi Rached, Rita, Corrias, Francesco, Sarais, Giorgia, Bacchetta, Gianluigi, Argiolas, Francesca, Pinna, Maria Barbara, Murru, Mariano, Manca, Maria Letizia, Manconi, Maria, Nácher, Amparo
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 01.05.2024
Subjects
Acids
Agricultural practices
Agronomy
antioxidant
Chemical composition
Cultivars
Energy consumption
Energy loss
Environmental impact
Ethanol
Fourier transforms
Fruit
Fruits
Grapes
Liquid chromatography
Musts
Natural resources
Phenolic compounds
Phenols
Polyphenols
pomace
Qualitative analysis
Seeds
Spain
Supply chains
Vitaceae
waste
Wine
Wine and wine making
Wine industry
winemaking
Wineries
Wines
Spain
United States > US
Italy
Germany
waste
pomace
polyphenols
winemaking
antioxidant
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Abstract The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study, three different Sardinian white grapes (Malvasia, Vermentino and Nasco) grown in the same area were evaluated through a whole wine production chain. To reduce environmental impact, all the grapes were treated following the integrated production practice (IPP) strategies. The adopted agronomic methods and the main physico-chemical parameters of the fresh fruits and musts were evaluated. A fully qualitative and quantitative characterization of the phenolic fraction of the pomace extracts was performed by HPLC-DAD after a post-winemaking process. Water and ethanol were utilized as green solvents in the extraction process. Additionally, the entire pomace post-winemaking process was carried out within the winery facilities to reduce energy loss and road transportation. The findings demonstrated that large amounts of beneficial polyphenols are present in pomace extracts, and that the type of grape used, agronomic practices, and winemaking method all influence the quantity and quality of the extracts. The polyphenol concentrations in the Vermentino (28,391.5 ± 7.0 mg/kg) and Malvasia pomace (11,316.3 ± 6.5 mg/kg) were found to be the highest and lowest, respectively.
AbstractList The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study, three different Sardinian white grapes (Malvasia, Vermentino and Nasco) grown in the same area were evaluated through a whole wine production chain. To reduce environmental impact, all the grapes were treated following the integrated production practice (IPP) strategies. The adopted agronomic methods and the main physico-chemical parameters of the fresh fruits and musts were evaluated. A fully qualitative and quantitative characterization of the phenolic fraction of the pomace extracts was performed by HPLC-DAD after a post-winemaking process. Water and ethanol were utilized as green solvents in the extraction process. Additionally, the entire pomace post-winemaking process was carried out within the winery facilities to reduce energy loss and road transportation. The findings demonstrated that large amounts of beneficial polyphenols are present in pomace extracts, and that the type of grape used, agronomic practices, and winemaking method all influence the quantity and quality of the extracts. The polyphenol concentrations in the Vermentino (28,391.5 ± 7.0 mg/kg) and Malvasia pomace (11,316.3 ± 6.5 mg/kg) were found to be the highest and lowest, respectively.
Audience Academic
Author Abi Rached, Rita
Bacchetta, Gianluigi
Fulgheri, Federica
Aroffu, Matteo
Pinna, Maria Barbara
Manca, Maria Letizia
Manconi, Maria
Corrias, Francesco
Nácher, Amparo
Murru, Mariano
Castangia, Ines
Argiolas, Francesca
Sarais, Giorgia
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  publication-title: Waste Biomass Valorization
  doi: 10.1007/s12649-016-9674-2
  contributor:
    fullname: Zacharof
– ident: ref_6
  doi: 10.3390/beverages7010015
– volume: 52
  start-page: 4360
  year: 2004
  ident: ref_24
  article-title: Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS
  publication-title: J. Agric. Food Chem.
  doi: 10.1021/jf049613b
  contributor:
    fullname: Kammerer
– ident: ref_9
  doi: 10.1111/jfbc.14264
– ident: ref_4
  doi: 10.2139/ssrn.3595842
– ident: ref_29
  doi: 10.3390/molecules23081970
SSID ssj0000913832
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Snippet The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible...
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StartPage 1414
SubjectTerms Acids
Agricultural practices
Agronomy
antioxidant
Chemical composition
Cultivars
Energy consumption
Energy loss
Environmental impact
Ethanol
Fourier transforms
Fruit
Fruits
Grapes
Liquid chromatography
Musts
Natural resources
Phenolic compounds
Phenols
Polyphenols
pomace
Qualitative analysis
Seeds
Spain
Supply chains
Vitaceae
waste
Wine
Wine and wine making
Wine industry
winemaking
Wineries
Wines
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Title From Field to Waste Valorization: A Preliminary Study Exploring the Impact of the Wine Supply Chain on the Phenolic Profile of Three Sardinian Pomace Extracts
URI https://www.ncbi.nlm.nih.gov/pubmed/38731785
https://www.proquest.com/docview/3053149056
https://search.proquest.com/docview/3053977157
https://doaj.org/article/191e683cb7d940a49031fb4368406d8e
Volume 13
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