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

简介：** 位于安大略省韦斯特波特的朔伊尔曼葡萄园和酿酒厂正在用他们自己种植的6英亩多的葡萄生产葡萄酒。葡萄压榨产生两种废物-果渣，即茎、皮和种子的干燥残留物和酒糟-葡萄酒加工产生的湿沉淀物。虽然果渣很容易作为葡萄园肥料回收，但酒糟对公司来说是一个挑战。由于其有机质和酸性，酒糟不能冲入土壤或水体。Scheuermann计划从他们的葡萄酒酒糟中开发用于食品目的的增值产品，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与我们的实验室建立了合作伙伴关系，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广泛的专业知识。为了解决上述问题，我们将使用一种潜在的创新方法（利用现有的基础设施）来开发一种新的基于酒糟的沙拉酱，其中含有酒糟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）超声波（US）作为稳定剂和非热共巴氏灭菌和B）太阳能/太阳辐射（SI）来稳定沙拉酱的颜色、外观和感官特性。超声（US）、超临界CO2（US-SC-CO2）、高效色谱（HPLC）和质谱（MS）将用于表征感兴趣的化合物（主要是酒糟中的多酚）。在这个项目结束时，Scheuermann将有一个既定的协议，以生产酒糟醋。

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.**