Value-added products and reduction in environmental impact during wine production****

葡萄酒生产过程中的产品增值和环境影响减少****

• 批准号: 537841-2018
• 负责人: Hosseinian, Farah
• 金额: $ 1.82万
• 依托单位: Carleton University
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=653870
• 关键词: Value; added; products; reduction; environmental

Summary:**Scheuermann Vineyard and Winery located in Westport, ON is commercially producing wine from their own grapes planted in just over 6 acres. Crushing and pressing of grapes produces two kinds of waste - pomace which is dry residue of stems, skins and seeds and lees- a wet sediment from wine processing. While pomace is easily recycled as vineyard fertilizer lees is a challenge for the company. Lees cannot be flushed into soil or water bodies due to its organic matter and acidity. Scheuermann planned to develop value-added products from their wine lees for food purposes, but were faced with challenging problems with the processing of lees due to lack of technical know-hows to solve this problem. Scheuermann turned to our lab for a partnership as we have an extensive expertise on developing value-added products from agri-food by-products and waste. To solve the above problem, we will use a potentially innovative approach (using existing as they have all required infrastructures) to develop a new lees-based salad dressing containing polyphenols and other nutrients (minerals, vitamins) that are naturally present in the lees. Two techniques will be used a) ultrasound (US) as stabilizer and non-thermal co-pasteurization and b) solar (sun) energy/Solar irradiation (SI) to stabilize colour, appearance and sensory properties of the salad dressing. Ultrasound (US), US-Supercritical-CO2 (US-SC-CO2), high performance chromatography (HPLC) and mass spectrometry (MS) will be applied to characterize compounds of interests (mainly polyphenolics from lees). At the end of this project, Scheuermann will have an established protocol in place to produce lees-based vinegar.**

简介：**Scheuermann葡萄园和酿酒厂位于安大略省韦斯特波特，是一家用自己种植的葡萄生产葡萄酒的商业酿酒厂，种植面积超过6英亩。压榨和压榨葡萄会产生两种废物：一种是果渣，是茎、皮和种子的干燥残留物，另一种是酒加工过程中产生的湿沉淀物。虽然果渣很容易作为葡萄园肥料的残渣回收利用，但对该公司来说却是一个挑战。由于它的有机物和酸度，叶子不能被冲入土壤或水体。Scheuermann计划从他们的酒糟中开发出用于食品的增值产品，但由于缺乏解决这一问题的技术知识，他们面临着酒糟加工的挑战性问题。Scheuermann转向我们的实验室寻求合作伙伴关系，因为我们在从农业食品副产品和废物中开发增值产品方面拥有丰富的专业知识。为了解决上述问题，我们将使用一种潜在的创新方法（利用现有的所有必要的基础设施）来开发一种新的基于酒渣的沙拉酱，其中含有酒渣中天然存在的多酚和其他营养物质（矿物质，维生素）。将使用两种技术a)超声（US）作为稳定剂和非热共巴氏灭菌，b)太阳能（太阳）能量/太阳辐照（SI）来稳定沙拉酱的颜色、外观和感官特性。超声（US）、超临界二氧化碳（US- sc - co2）、高效液相色谱（HPLC）和质谱（MS）将被用于表征感兴趣的化合物（主要是来自酒中的多酚类）。在这个项目结束时，Scheuermann将有一个既定的协议来生产基于酒糟的醋