Abstract

COTACALLAPA-SUCAPUCA, M; VILCA-CURO, R  and  COAGUILA, M. El orujo de uva Italia como fuente de compuestos bioactivos y su aprovechamiento en la obtención de etanol y compost. FAVE. Secc. Cienc. agrar. [online]. 2020, vol.19, n.1, pp.17-32. ISSN 1666-7719.

The pomace of the wine industry currently represents a waste management problem due to its high pollution load; however, it is a source of functional elements, ethanol and compost. Pomace was fermented twice, after which total phenolics and flavonoids were quantified in triplicate. The liquid obtained together, was distilled in differential systems and optimized with rectification. Subsequently, the pomace was composed with three replicates, to which efficient natives microorganisms were applied. Total phenolics are significantly different between first and second fermentation, while flavonoids have no significant differentiation. Optimization parameters for alcoholic degrees were; reflux system, heating power and water flow rate for condensate, obtaining 81.47 alcoholic degrees. The composting time lasted 21 days, shorter than other methods. These results reflected the importance of pomace exploitation as a food, energy and agricultural source.

Keywords : Grape pomace; Bioactive compounds; Ethanol; Compost.

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