terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 Sustainable wine industry: supercritical fluid extraction as key technology for biorefinery enhancement

Sustainable wine industry: supercritical fluid extraction as key technology for biorefinery enhancement

Abstract

Supercritical carbon dioxide (sc-CO2) extraction is an environmentally friendly technology employed for bioactive compounds recovery from various natural sources and biomasses. The advantages of sc-co2 extraction include its selectivity, relatively mild operating conditions, which minimize the degradation of sensitive compounds, and the absence of potentially harmful organic solvents.  The inherent versatility of the supercritical fluid extraction (sfe) system, facilitating the application of successive or sequential extraction conditions, offers the potential for a selective recovery process of both nonpolar and polar fractions from grape marc or pomace, which is the main solid byproduct of the wine industry. Excellent results have recently been obtained by carrying out both the extraction with supercritical co2 from grape marc, recovering surprising amounts of policosanols (about 4 g/kg dm), and sc-co2 extraction with co-solvent for polyphenols (about 2 g gae/100 g dm). It has been recently reported policosanol effectiveness in treating metabolic syndromes such as dyslipidemia, diabetes, hypertension, and obesity.   The superior quality of sc-co2 extracts, surpassing that of other extraction technologies, contributes significantly to their heightened added value. Finally, the raffinate phase of sc-co2 extracted grape marc, exhausted of bioactive compounds via sfe, can still be used in other biorefinery processes.

Industria vitivinícola sostenible: extracción con fluidos supercríticos como tecnología clave para la mejora de la biorrefinería

La extracción de co2 supercrítico (sc-CO2) es una tecnología respetuosa con el medio ambiente que se utiliza para la recuperación de compuestos bioactivos de diversas fuentes naturales y biomasa. Las ventajas de la extracción sc-co2 incluyen selectividad, condiciones operativas relativamente suaves, que minimizan la degradación de compuestos térmicamente sensibles y la ausencia de disolventes orgánicos potencialmente dañinos.   La versatilidad intrínseca del sistema de extracción con fluidos supercríticos (sfe), que permite la aplicación de condiciones de extracción sucesivas o secuenciales, ofrece la posibilidad de realizar una recuperación selectiva de las fracciones tanto apolares como polares del orujo, que son el principal subproducto sólido. De la industria del vino. Recientemente se han obtenido excelentes resultados realizando tanto la extracción con co2 supercrítico del orujo, recuperando cantidades sorprendentes de policosanoles (unos 4 g/kg d.s.), como la extracción sc-co2 con cosolvente de los polifenoles (unos 2 g gae / 100 g de materia seca). Recientemente se ha informado de la eficacia de los policosanoles en el tratamiento de síndromes metabólicos como la dislipidemia, la diabetes, la hipertensión y la obesidad. La calidad superior de los extractos sc-co2, que supera a la de otras tecnologías de extracción, contribuye significativamente a su mayor valor añadido. Finalmente, la fase refinada del orujo, desprovista de compuestos bioactivos extraídos mediante sfe, aún se puede utilizar en otros procesos de biorrefinería.

Industria sostenibile del vino: estrazione con fluidi supercritici quale tecnologia chiave per il potenziamento della bioraffineria

L’estrazione con co2 supercritica (sc-CO2) è una tecnologia rispettosa dell’ambiente utilizzata per il recupero di composti bioattivi da varie fonti naturali e da biomasse. I vantaggi dell’estrazione con sc-co2 includono selettività, condizioni operative relativamente blande, che riducono al minimo la degradazione di composti termicamente sensibili, e l’assenza di solventi organici potenzialmente dannosi.  La versatilità intrinseca del sistema di estrazione con fluidi supercritici (sfe) che permette l’applicazione di condizioni di estrazione successive o sequenziali, offre la possibilità di effettuare un recupero selettivo di frazioni sia apolari che polari dalle vinacce, che sono il principale sottoprodotto solido dell’industria del vino.   Ottimi risultati sono stati recentemente ottenuti effettuando sia l’estrazione con co2 supercritica da vinacce, recuperando quantità sorprendenti di policosanoli (circa 4 g/kg s.s.), sia l’estrazione sc-co2 con co-solvente dei polifenoli (circa 2 g gae/ 100 g ss). E’ stata recentemente riportata l’efficacia dei policosanoli nel trattamento di sindromi metaboliche come dislipidemia, diabete, ipertensione e obesità. La qualità superiore degli estratti sc-co2, che supera quella di altre tecnologie di estrazione, contribuisce in modo determinante al loro maggiore valore aggiunto. Infine, la fase raffinata delle vinacce, esaurita di composti bioattivi estratti via  sfe, può ancora essere utilizzata in altri processi di bioraffineria.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Carla da Porto¹, Andrea Natolino¹, Mario Scalet²

¹ University of Udine, via Sondrio 2/a, Udine, Italy
² University of Udine, Rizzi, Udine, Italy

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Quantitative nuclear magnetic resonance spectroscopy 2H(D)-qNMR in the study of deuterium distribution in intracellular water and fermentation products of grape carbohydrates using ethyl alcohol as an example

The paper presents results that develop the results of studies carried out in 2022-2023 under the OIV grant on the topic of distribution of deuterium (2H(D)) in the intracellular water of grapes and wines, taking into account the impact of natural, climatic and technogenic factors using quantitative nuclear magnetic resonance spectroscopy (qNMR).

Successful training on responsible wine consumption in Germany

Considering that „prevention requires information”, in 2007, the european education program wine in moderation (wim) started. The common message of responsible and only moderate wine consumption is implemented in each participating country, adapted to national circumstances. In germany, besides recruiting new wim members from the wine sector, the deutsche weinakademie focusses also on information and education of future wine makers and cellar men in professional schools. The seminars cover basic information about the existing legal framework (youth protecting law, drink driving laws, etc.), the self regulation code of conduct for commercial communications (advertising) of alcoholic beverages as well as the health effects of alcoholic beverages, and of wine in particular.

Phenolic composition and physicochemical analysis of wines made with the syrah grape under double pruning in the Brazilian high-altitude cerrado

Wine growing has proven to be a development opportunity for agribusiness in several new regions of brazil, including the federal district. There are more than ten existing wineries, established in the last five years. Through the double pruning system, which consists of trimming the growing shoots in the summer and positioning the ripening of the fruits in a cooler period of the season, the grapes are sought to ripen more completely. The syrah variety has shown excellent adaptation to this cycle management model.

Metabolic response of vitis vinifera and interspecific vitis sp. varieties to heat stress, water deficit and combined stress, using a metabolomic approach

As greenhouse gas emissions continue to rise, climate projections indicate an increased likelihood of heat waves and drier conditions in canada. these changes pose significant challenges to grapevine cultivation, particularly during critical growth stages such as new plantings. interspecific hybrid grape varieties, developed through different breeding programs that combine vitis vinifera with more robust species like v. riparia and v. labrusca varieties, are often touted for their potential resilience to environmental stress.

Baccus: from framework to web platform for self-assessment of wine sustainability

Sustainability is becoming an increasingly present challenge, whether due to an increase in the level of perception and demand from consumers and stakeholders or the rise of events linked to climate change, which directly impacts agricultural-based sectors such as the vine and wine industry.