RT info:eu-repo/semantics/conferenceObject
T1 Valorization of wine lees residues into valuable products via Supercritical Water Hydrolysis.
A1 Romero Díez, Rut
A1 Rodríguez Rojo, Soraya
A1 Matias, Ana A.
A1 Cocero Alonso, María José
AB Wine lees are water-waste residues generated during maceration and fermentation steps of the vinification process and they constitute a source of high value compounds, such as polyphenols, mainly anthocyanins (AC). The exploitation of these dregs could contribute to the development of new wine-related products and could also lead to a sustainable growth of the wine industry due to the concentration of AC is 10 times higher in wine lees than in grape skins [1]. After the recovery of the polyphenols from wine lees, a wet solid waste remains with poor chemical potential. This residue can be recycled by a hydrolysis step. Supercritical water (SCW) has proved to be a suitable environment-friendly media for biomass hydrolysis due to its unique properties, such as a high diffusivities or low dielectric constant [2]. This hydrolysis produces a liquid product rich in sugars that can be used as feed in a fermentation step afterwards. However, the yield of this last step would be lower with wine lees than with conventional biomasses since its cellulosic fraction only constitutes 18%. The main objective of the hydrolysis of the wine lees residue is to obtain reduced sugars which are essential chemical building blocks in the so-called biorefinery cycle. A continuous pilot plant was used to carry out the hydrolysis of wine lees in SCW. This facility was based on a continuous reactor with instantaneous heating and cooling that allowed precise control of the reaction time and therefore, high recovery of sugars was achieved and avoiding sugar degradation reactions. A wine lees-water suspension (10% w/w) was continuously fed to the reactor using a pump at a flow rate of 1 kg/h and processed under 380-395ºC and 25MPa at different reaction times, between 0.056 and 0.076s. A brown liquid was obtained after the hydrolysis step, rich in hexoses (yield of 50%) such as cellobiose, glucose and fructose. It was also observed that increasing the reaction time and temperature favored the degradation of the recovered sugars into pyruvaldehyde and glycolaldehyde.
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/31455
UL http://uvadoc.uva.es/handle/10324/31455
LA eng
DS UVaDOC
RD 19-oct-2024