Grape Pomace Valorization: a Systematic Review and Meta-Analysis
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The Role and Use of Non-Saccharomyces Yeasts in Wine Production
The Role and Use of Non-Saccharomyces Yeasts in Wine Production N.P. Jolly1*, O.P.H. Augustyn1 and I.S. Pretorius2** (1) ARC Infruitec-Nietvoorbij***, Private Bag X5026, 7599 Stellenbosch, South Africa. (2) Institute for Wine Biotechnology, Department of Viticulture & Oenology, Stellenbosch University, Private Bag X1, 7602 Matieland (Stellenbosch), South Africa. Submitted for publication: September 2005 Accepted for publication: April 2006 Key words: Non-Saccharomyces, yeasts, vineyards, cellars, fermentation, wine. The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed. INTRODUCTION roles of the numerous non-Saccharomyces yeasts normally asso- ciated with grape must and wine. These yeasts, naturally present Wine is the product of a complex biological and biochemical in all wine fermentations to a greater or lesser extent, are meta- interaction between grapes (grape juice) and different microor- bolically active and their metabolites can impact on wine quality. -
Perfect Moments Snacks
SNACKS Angel(ed) Eggs 1.5 per piece Lighter than air Raw Oyster & Citrus 3 per piece From British Columbia with fresh buttermilk Cheese “Whiz” & Biscuit Crackers 7 With saffron & apple Crispy Potato 6 Spicy cod roe hollandaise Okonomiyaki Spring Roll 8 Exactly like it sounds Smoked Onion Dip 9 And chips Coconut Poached Squid 8 Lemongrass & cilantro Anchovy Toast aka “The Don” 7 Also available gluten-free Smoked Eel in Aspic 11 Japanese flavor meets French technique Please let us know if you have allergies or restrictions, as all ingredients are not listed on the menu. PERFECT MOMENTS Fresh as daisies or old as dirt, these wines are at an exceptional moment in their lives right now. Glass 2005 Domaine de Beudon / Müller-Thurgau 25 VALAIS, SWITZERLAND We can’t say we’ve tried a lot of 13 year old Swiss wines for comparison, but we think this one is exceptional. Drinking more like a Riseling than Sylvaner, the Swiss list it as a hybrid of the two: aka Müller-Thurgau. 2009 Domaine Larue La Garenne / Chardonnay 32 PULIGNY-MONTRACHET 1ER CRU, BURGUNDY, FRANCE Classic as classic gets. At nine years old, it is just beginning to show its character of youthful exuberance. 2011 Domaine du Tunnel / Syrah 26 CORNAS, RHÔNE VALLEY, FRANCE Meaning “Scorched Earth” in Gaelic, the twisted and gnarled Syrah vines of Cornas usually take at least ten years in bottle to be approachable. However, this is an extraordinary contradiction. 2014 Thibault Liger-Belair La Roche Vielles Vignes / Gamay 32 MOULIN-À-VENT, BEAUJOLAIS, FRANCE Produced in the style of Grand Cru Burgundy, this Moulin-À-Vent is the definition of elegance. -
Blancos·White Wines·Weissweine A.O.C
BLANCOS·WHITE WINES·WEISSWEINE ROSADOS·ROSEWINES·ROSEWEINES *ESPAÑA 0,75 l. *ESPAÑA 3 l. 1,5 l. 0,75 l. PECES DE CIUDAD ECO “UN BRINDIS POR LA VIDA” 28€ IZADI LAROSSA 34€ Verdejo, RUEDA Garnacha, RIOJA (100% de los beneficios van destinada a lucha contra cancer y ayuda familiares y afectados) NARANJAS AZULES 36€ Garnacha, CASTILLA-LEÓN EL PULPO 29€ CAN XANET ROSÉ Chardonnay, T.CASTILLA 46€ Merlot, Gorgollassa, Syrah, Callet, MARTIVILLI 32€ Mantonegro, MALLORCA Sauvignon Blanc, RUEDA *FRANCIA BARBUNTIN 36€ Albariño, D.O. RIAS BAIXAS CUVÉE CHATEAU VAUCLAIRE 42€ Syrah, Cinsault, Cabernet, SA SIVINA · ECO 39€ CÔTES D’AIX EN PROVENCE Giró Ros, Prensal Blanc, MALLORCA AIX ROSÉ 205€ 95€ 46€ 15 MIL GOTES 38€ Garnacha, Syrah, Cinsault, Prensal Blanc, MALLORCA CÔTES DE PROVENCE CASTEL MIGUEL STAIRWAY TO HEAVEN 42€ ROSÉ D’UNE NUIT DE CHÂTEAU LA COSTE 49€ Sauvignon Blanc, V.T. MALLORCA Garnacha, Syrah, LA MARIMORENA 46€ COTEAUX D’AIX EN PROVENCE Albariño, RIAS BAIXAS DOMAINES OTT ROSÉ 2017 520€ 190€ 79€ Cinsault, Grenache, Mourvedre, *FRANCIA CÔTES DE PROVENCE LE BLANC DE CHÂTEAU LA COSTE 48€ Chardonnay, Viognier, Garnacha BL, COTEAUX D’AIX EN PROVENCE *ITALIA CHABLIS DÓMAINE WILLIAM FÈVRE 56€ ROSÉ SPECIAL CUVÉE BIO 35€ Chardonnay,Borgoña, A.O.C.CHABLIS Glera, Raboso, VENETO SANCERRE COMTE LA FOND 75€ Sauvignon Blanc, A.O.C. SANCERE TINTOS·REDWINES·ROTWEINE GRAND RÉGNARD 79€ Chardonnay, BORGOÑA, A.O.C.CHABLIS *ESPAÑA LOUIS LATOUR PULIGNY MONTRACHET 2014 125€ THE MAN EATER 32€ Chardonnay, CÔTE DE BEAUNE Syrah, TIERRA DE CASTILLA PIC 1ER CHABLIS CRU 2005 139€ IZADI CRIANZA 36€ Chadornnay, BORGOÑA, A.O.C. -
B. F. Clyde's Cider Mill
B. F. Clyde’s Cider Mill Established 1898 Old Mystic, Connecticut National Mechanical Engineering Site Dedication October 29, 1994 The American Society of Mechanical Engineers required equipment that was operated only once a History of Cider in the U.S. year, farmers found it more convenient to travel consid- Apple cider dates back to the earliest days of erable distances to bring their fruit to a large mill for English settlement in the thirteen colonies. Colonists processing into juice (sweet cider). Surplus apples brought seed from England to plant apple trees. could be sold or bartered to the mill owner who would Later, seedlings and whole trees were transported to produce cider to sell. Farmers returned home and used the colonies by wealthier colonists who established their own method of fermentation to produce cider. large apple orchards. Although apples were a staple In 1881, Mr. Ben- in the meager diet of jamin F. Clyde decided early settlers, the moti- to produce and sell cider vation for raising apple in Mystic, now referred trees was equally for to as Old Mystic. For the the purpose of making first few years, he cider. Cider was easy pressed his apples at lo- to make, stored well, cal mills. Eventually, he and provided a mildly bought a press and in- alcoholic drink for all to stalled it in rented space enjoy. Until approxi- in the corner of a local mately seventy years saw mill. He received ago, cider was what is power for his press from now referred to as “hard the saw mill’s line shaft. -
Carta De Vinos
Carta de Vinos Wine List — Weinkarte Vinos Blancos WHITE WINES — WEISSWEINE Mallorca Pere Seda Novell 13,45€ Prensal blanca, macabeo, chardonnay, parellada Mas de Canet Blanc 14,20€ Prensal blanc, chardonnay, savignon blanc, muscat José Luis Ferrer Blanc de Blancs 17,35€ Moll, chardonnay, moscatel, parellada, macabeo Mosaic 15,50€ Prensal, sauvignon blanc, muscat Son Puig Blanc Estiu 20,40€ Chardonnay, prensal blanc, sauvignon blanc Hereus de Ribas 22,05€ Prensal blanca, viogner Pedra Blanc Binissalem Ecológico 18,45€ Moll Butibalausi Ecológico 19,95€ Prensal, parellada, chardonnay Cataluña / Penedés René Barbier Kraliner Seco 13,35€ Xarel·lo, macabeo, parellada René Barbier Viña Augusta Medium 13,35€ Xarel·lo, macabeo, parellada, moscatel Viña Sol 15,50€ Parellada Ánima de Raimat 16,50€ Chardonnay, xarel·lo, albariño Atrium Chardonnay 21,30€ Chardonnay, parellada Blanc Pescador — Vino de aguja 15,75€ Macabeo, xarel·lo, parellada Vinos Blancos WHITE WINES — WEISSWEINE Rioja Rioja Añada 12,00€ Viura Barón de Ley Semi-Dulce 16,00€ Viura, sauvignon blanc Marqués de Cáceres 17,65€ Verdejo Hacienda Lopez de Haro F.B. 16,50€ Viura Diamante 14,60€ Viura Viña Pomal 16,25€ Viura, malvasía Rueda Etcétera 15,30€ Verdejo, viura Verdeo 13,95€ Verdejo Bicicletas y Peces 16,55€ Sauvignon blanc Legaris 15,75€ Verdejo Monólogo 15,75€ Verdejo, viura Aragón Nuviana 13,45€ Chardonnay Galicia Bouza do Rei 16,50€ Albariño Vinos Rosados ROSE WINES — ROSEWEINE Mallorca Pere Seda 13,45€ Callet, tempranillo, merlot Margalida Ecológico 16,05€ Cabernet sauvignon, -
GRAS Notice (GRN) No. 719, Orange Pomace
GRAS Notice (GRN) No. 719 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm SAFETY EVALUATION DOSSIER SUPPORTING A GENERALLY RECOGNIZED AS SAFE (GRAS) CONCLUSION FOR ORANGE POMACE SUBMITTED BY: PepsiCo, Inc. 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Andrey Nikiforov, Ph.D. Toxicology Regulatory Services, Inc. 154 Hansen Road, Suite 201 Charlottesville, VA 22911 July 3, 2017 Table of Contents Part 1. SIGNED STATEMENTS AND CERTIFICATION ...........................................................1 A. Name and Address of Notifier .............................................................................................1 B. Name of GRAS Substance ...................................................................................................1 C. Intended Use and Consumer Exposure ................................................................................1 D. Basis for GRAS Conclusion ................................................................................................2 E. Availability of Information ..................................................................................................3 Part 2. IDENTITY, METHOD OF MANUFACTURE, SPECIFICATIONS, AND PHYSICAL OR TECHNICAL EFFECT.................................................................................................4 -
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Notes on Composting Grape Pomace Fritz Westover Viticulture Research-Extension Associate [email protected]
Notes on Composting Grape Pomace Fritz Westover Viticulture Research-Extension Associate [email protected] Wine producers in the state of Virginia have shown increasing interest in producing compost from wine grape pomace, which can then be applied to vineyard soils as a nutrient rich soil conditioner. The notes below have been compiled to provide a quick reference guide for farm wineries initiating small or large scale composting operations. • pomace is high in N>K>Ca [N-P-K-Ca = 2.0-0.5-2.0-2.0] • pomace is about 8% seeds, 10% stems, 25% skins, 57% pulp • in general 1 ton of harvested grapes produces 100lbs of stems and 160 to 240 lbs of pomace (more simply, 3 tons grapes is about equal to 1 ton of total pomace) • returns ½ to 1/3 of nutrients and OM removed from crop • 1:1 ratio, pomace:manure bedding (straw + manure) provides 2/3 to 100% annual nutrient needs of vineyard • pomace alone composts’ slowly – low pH (3.5 to 3.8) • compost microbes prefer a pH of 6.2 to become active (pH >6 desired) • lime or other feedstocks must be added to the pomace in order to increase pH • pomace has C:N ratio appropriate for composting (1:17 to 1:30) • feedstock added to pomace should also have C:N ratio appropriate for composting (1:20 to 1:30) • high lignin in seeds (17to 35%) limits decomposition in unturned piles • wet piles (>60% moisture) may continue to ferment, produce acetic acid = poor quality (check for off odors in pile or other clues of anaerobic activity) • 1-5 tons per acre annually is considered maintenance application • frequent turning -
Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach
applied sciences Article Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach Tânia B. Ribeiro 1,2 , Ana L. Oliveira 1, Cristina Costa 2, João Nunes 1, António A. Vicente 3 and Manuela Pintado 1,* 1 CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; [email protected] or [email protected] (T.B.R.); [email protected] (A.L.O.); [email protected] (J.N.) 2 Centre Bio R&D Unit, Association BLC3-Technology and Innovation Campus, Rua Nossa Senhora da Conceição, 2, Lagares, 3405-155 Oliveira do Hospital, Portugal; [email protected] 3 Centro de Engenharia Biológica, Universidade do Minho, Campus Gualtar, 4710-057 Braga, Portugal; [email protected] * Correspondence: [email protected]; Tel.: +351-22-55-800-44 Received: 14 August 2020; Accepted: 23 September 2020; Published: 28 September 2020 Abstract: Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. -
Wine Contamination with Ochratoxins: a Review
beverages Review ReviewWine Contamination with Ochratoxins: A Review Wine Contamination with Ochratoxins: A Review Jessica Gil-Serna 1,* ID , Covadonga Vázquez 1, María Teresa González-Jaén 2 ID and JessicaBelén Gil-Serna Patiño 1 ID1,*, Covadonga Vázquez 1, María Teresa González-Jaén 2 and Belén Patiño 1 1 1DepartmentDepartment of Microbiology of Microbiology III, III,Faculty Faculty of Biolo of Biology,gy, University University Complutense Complutense of Madrid, of Madrid, Jose Antonio NovaisJose 12, Antonio 28040 NovaisMadrid, 12, Spain; 28040 [email protected] Madrid, Spain; (C.V.); [email protected] [email protected] (C.V.); (B.P.) [email protected] (B.P.) 2 2DepartmentDepartment of Genetics, of Genetics, Faculty Faculty of Biology, of Biology, Univer Universitysity Complutense Complutense of Madrid, of Madrid, Jose Jose Antonio Antonio Novais Novais 12, 12, 2804028040 Madrid, Madrid, Spain; Spain; [email protected] [email protected] * *Correspondence:Correspondence: jgilsern [email protected];@ucm.es; Tel.: Tel.: +34-91-394-4969 +34-91-394-4969 Received:Received: 31 31October October 2017; 2017; Accepted: Accepted: 29 29December December 2017; 2017; Published: Published: 29 15January January 2018 2018 Abstract:Abstract: OchratoxinOchratoxin A A (OTA) isis thethe main main mycotoxin mycotoxin occurring occurring inwine. in wine. This This review review article article is focused is focusedon the on distribution the distribution of this of toxin this andtoxin its and producing-fungi its producing-fungi in grape in grape berries, berries, as well as aswell on as the on fate theof fateOTA of duringOTA during winemaking winemaking procedures. procedures. Due to itsDue toxic to its properties, toxic properties, OTA levels OTA in winelevels are in regulated wine arein regulateddifferent in countries; different therefore, countries; it is therefore, necessary toit applyis necessary control andto apply detoxification control methodsand detoxification that are also methodsdiscussed that in are this also revision. -
A Review on Stems Composition and Their Impact on Wine Quality
molecules Review A Review on Stems Composition and Their Impact on Wine Quality Marie Blackford 1,2,* , Montaine Comby 1,2, Liming Zeng 2, Ágnes Dienes-Nagy 1, Gilles Bourdin 1, Fabrice Lorenzini 1 and Benoit Bach 2 1 Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (M.C.); [email protected] (Á.D.-N.); [email protected] (G.B.); [email protected] (F.L.) 2 Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (L.Z.); [email protected] (B.B.) * Correspondence: [email protected] Abstract: Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, Citation: Blackford, M.; Comby, M.; when they are added, and contact duration. Other rarely considered factors may also have an impact, Zeng, L.; Dienes-Nagy, Á.; Bourdin, G.; Lorenzini, F.; Bach, B. -
Wine Flights $8 Can’T Choose Just One? Try Three Different Wines No Substitutions for Flights, Please
RUBAIYAT WINES BY THE GLASS & BOTTLE WHITE SELECTIONS GLASS / BOTTLE Chardonnay, Rombauer 2016 Napa $15 /59 The epitome of what it takes to make a great Chardonnay. Excellent with food it has layers of spice & vanilla. Sauvignon Blanc, Sea Pearl 2016 New Zealand $8 / 31 Balanced with notes of bright citrus and exotic tropical fruit. Crisp and clean. White Blend, Binigrau Nounat 2014 Spain $8 / 31 A blend of Prensal- the grape used to make Spanish Cava (sparkling) and Chardonnay- a delightful And unusual blend that is a perfect pairing for most foods. Riesling, J.Lohr 2015 Monterey, CA $7 / 27 Hints of citrus with a fragrant bouquet. Rich texture offering aromas of apricot & pear. Pinot Grigio, CK Mondavi 2016 California $6 / 23 Filled with aromas of wildflowers, peaches, and pears to create a delightful crisp finish. Chardonnay, Jacuzzi 2015 Sonoma $6 / 23 Aromas of lemon and citrus combined w ith flavors of apple and pear lead to a delightfully crisp finish. Moscato, CK Mondavi 2016 California $6 / 23 Floral, fruity nose with lemon zest on the finish. A very refreshing wine! BLUSH / ROSE SELECTIONS White Zinfandel, CK Mondavi 2015 California $6 / 23 Aromas of strawberries and spice. Full of flavors, this wine has a refreshing crisp and clean finish. Rose, Cline 2016 Sonoma $7 / 27 Ancient vine Mourvedre. Fun and festive with floral raspberry and vanilla, cherry and spice. Wine Flights $8 Can’t choose just one? Try three different wines No substitutions for flights, please. Naughty and Nice - Jacuzzi Barbera, Cosentino Cabernet Franc, Tilia Malbec The Bold and the Beautiful - St.