酿酒行业和酿酒厂每年都会在全世界生产数百万吨副产品。这些副产品，即使没有本质上危险，如果由于其高有机质含量直接在环境中直接处置了严重的污染问题，以及在仅几个月内浓缩的生产。这就是为什么他们必须以适当的方式处理。考虑到所有酿酒型固体副产品，Marc（也称为Pomace）通常代表主要部分（重量高达60％），其次是LEES（25％）和茎（或茎，14％）。由于MARC和LEE可以进一步加工在酿酒厂中，看着包括蒸馏的扩大的加工链，蒸馏MARC可以代表绝对的最终副产物（SPIGNO，2015）。所有酿酒产品都可以使用而不是在垃圾填埋场中进行，这使得凭借副产品而不是废物纠正其识别。在国家（意大利）一级，葡萄秸秆主要用于农艺目的，而Marc和Lees则用于立法限制，通常蒸馏。但是，蒸馏也不是葡萄酒厂的冗余解决方案。特别是，安理会监管（EC）第479/2008册，葡萄酒市场的共同组织，只留下支持葡萄MARC自愿或强制蒸馏的可能性，如果应使用由负载蒸馏产生的酒精专门用于工业或能源目的。 In this regard, Italian legislation (DM 7407/2010) has preserved the compulsory distillation of marc introducing also some allowed alternative uses: energetic use, direct and indirect agronomic use, pharmaceutical and cosmetic use and, finally, also agro-food use. In the latter case, however, legislation has specified only some food products: bakery products, cheese and fruit-vegetable products. Grape marc still represents a rich source of antioxidant phenolic compounds, fibre, minerals and oil (from the seeds component). That’s why both direct food use as “flours” and indirect food use through the production of concentrated phenolic extracts or seed oil, appears an interesting valorisation option (Lavelli et al., 2016). Also sugar and protein fractions could be recovered from grape stalks and lees and be employed in the food sector.
重新进入副产品的食物链也可以实现成与葡萄园的天然肥料或农药进入葡萄园的相同葡萄加工链，甚至进入酿酒过程，但立法约束仍然可以防止上次申请。最后，但并非最不重要的是，不想象的是，所有葡萄酒制品都可以符合所有酿酒产品进入食物链。必须进行仔细分析，考虑到其直接/间接食品使用的副产品的定性所需，以及营销潜力。最终结果应该是一种整体开发策略，为恢复高附加价值化合物的储存过程以及“基本”回收，这可以为新的发育线路提供能量，并将营养素送回土壤。这些主题是该研讨会希望参考expo2015主题和项目“Longobardi和Visconti”的expo2015科目和项目的经验，由G.a.l.1.1.Fondazione Per Lo SviluppoDell'Oletrepō帕夫店也资助了这次研讨会。事实上，Expo2015仍然是营养 - 食品废物 - 农业。来自食品部门的卵巢副产品的纤维，多酚和矿物质的回收率具有利用低成本资源的增加，否则，否则将污染环境。如果回收，那些级分可以用于改善一些食品的营养曲线，例如将它们的含量增加在纤维和抗氧化剂中，或者取代化学防腐剂和添加剂。另一方面，该项目“Longobardi和Visconti地区的大米和葡萄酒的经历”旨在将该地区的储存作为与葡萄酒链相关的美食卓越的地方，以及对该土地的可持续和创新管理。 For the symposium were, then, also organised some laboratory activities consisting in sensory testing of local cheese and biscuits enriched with flours and extracts from grape marc and paired with local wines. The symposium was organised with the invitation of researchers working on the above cited topics to present their results and point of views on the ValorVitis project (a research project focused on the valorisation of oenological by-products for the recovery of high added- value compounds which I coordinated and which inspired me for the organisation of the symposium) and on important aspects related to the industrial implementation of such valorisation strategies as well as on the enological potential of winemaking by-products. A contributions call was launched and some additional international speakers were selected based on their research activities in the field.
参考
Spigno G.，2015年，Recupero Ed Urilitizzione dei Sottoprodotti Enogicii。在:(一个Cura Di）：A.Palliotti，S. Poni，O. Silvestroni，La Nuova Viticoltua。p。393-404，博洛尼亚：Edagricole，ISBN：9788850654536
Lavelli V.，Torri L.，Zeppa G.，Fiori L.，Spigno G.（2016）。为创新食品应用恢复酿酒厂 - 审查。意大利食品科学杂志，DOI：10.14674 / 1120-1770 / IJFS.v507
由G. Spigno *
*科学组织者 - 大学Cattolica del Sacro Cuore，Istituto di Enologia E Ingegneria Agro-Alimentare，Piacenza，意大利giorgia.spigno@unicatt.it.
