STUDIES ON THE POSSIBILITY OF RECOVERY OF SECONDARY PRODUCTS RESULTING FROM THE PROCESS OF VINIFICATION

Alina BUŢU, Marian BUŢU,Steliana RODINO

Abstract. The problem of valorification of wine products was treated differently over time. In the past it was regarded as a minor issue, but today occupies an important place both in researches issues, as well as in economics, because of the global crisis of raw materials and energy, and because of environmental issues involved, too. Under these conditions, research in biotechnology that brings new solutions and can contribute in solving any of these problems is of particular interest. This task is required therefore as a necessity of the economy, with the intention to bring into attention subproducts of a definite value that have a special attention of the specialists abroad, but who are considered waste in our country and treated as such. In this work are presented and analyzed the recovery directions in this field worldwide, as well as research progress in our country.

Keywords:vinification, secondary products, wine yeast, marc

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QUALITATIVE EVALUATION OF FRESH MARC–RAW MATERIAL WITH VALUABLE COMPOSITION

Steliana RODINO, M. BUTU, Diana GOLEA, Alina BUTU

Abstract. The present study pursued the possibility of extraction of sugars and other useful components from fresh marc, by diffusion method. The biological material was represented by two types of marc: one from Greaca Vineyard–Wine Research and Production Station and one from Vinalcool Focsani. It was studied the influence of temperature, time, pH and the amount of washing solution on the diffusion of sugars and other useful components. Extraction efficiency was monitored by determining total sugars in the diffusion solutions, and by measuring the volume of solution. Besides the main components which can be found in large quantities: sugars, nitrogen and potassium tartrate, the fresh marc contains, in various concentrations, phosphorus, calcium and magnesium, also. These ingredients are partially passing into the diffusion solution, some remaining in the washed marc. For this reason, the marc continues to remain, even after diffusion, a raw material that can be further used for valorification.

Key words: grape marc, vinification, secondary products

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