کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4514124 1624866 2013 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Compositions and chemical variability of grape pomaces from French vineyard
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Compositions and chemical variability of grape pomaces from French vineyard
چکیده انگلیسی

Compositions of 8 pomace samples originating from red and white winemaking from different areas of production of French vineyard were characterized (Alsace, Bordeaux, Bourgogne, Champagne, Languedoc, Val de Loire and Provence). Large variabilities were observed depending on cultivar and grape varieties: pomace samples contained 3–6% w/w of oil and 20–46% w/w of sugars, mainly glucans and xyloglucans with a relatively low pectinaceous polysaccharides content. Condensed tannins accounted for 20–51% w/w and can be extracted in an aqueous medium. The reactivity of some of these extracts toward formaldehyde (through gel time analysis) demonstrated their promising properties for adhesive applications. The results obtained in the present study confirm that grape pomace constitutes a promising source for a valuable utilization of this by-product.


► Compositions of 8 grape pomace samples (industrial by-products) were characterized.
► The pomaces originated from red and white winemaking from 8 areas of production of French vineyard.
► Samples contained 20–51% of condensed tannins and 20–46% w/w of sugars, mainly glucans and xyloglucans.
► Samples contained relatively low pectinaceous polysaccharides content.
► The reactivity of some of grape pomace water extracts toward formaldehyde demonstrated their promising properties for adhesive applications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Industrial Crops and Products - Volume 43, May 2013, Pages 251–254
نویسندگان
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