Cabernet Sauvignon grape pomace contains carbohydrates and various amino acids that could be used as substrates for lactic acid (LA) production. In this study, a mutant strain of L. plantarum with deletion the D-lactate synthesis gene was developed to produce optical pure L-LA from pomace. The highest purity produced by 99.61%. direct bioconversion raw substrate showed low LA yield. Several pre...

Grape cultivation and wine production has been in practice since 7000 BC ancient China. Today, top producing countries are France, Italy, Spain, including the United States. New York State is third largest state US, with over 28 million gallons produced 2017. Wine pomace, residue from making after pressing could be used for of electricity heat replacing fossil resources. One alternative route a...

Abstract Grape pomace, as by-product of wine making, is a source polyphenols, fibers, fatty acids, metals, and organic which could be used raw component for the production sustainable materials. Novel biodegradable films based on pomaces, from Negroamaro (red) Fiano (white), Italian grape cultivars, were fabricated. Physical, chemical antioxidant properties material produced characterized. In p...

Grape pomace is the main solid residue of wine industry, mainly composed seeds, skins and stalks, all containing high amounts valuable phytochemicals. Considering its potential, in this review, an outlook on different resources products, which can be obtained by recovery grape provided. Special attention has been devoted to analysis chemical, physical biotechnological processes applied also val...

The effects of apple pomace diets on rumen microbial population, movement of ingesta from the rumen, and water intake were studied in two trials with beef steers. Trial 1 was a 5 • 5 Latin square in which five ruminal fistulated steers were fed either corn silage plus cottonseed meal (CSM), apple pomace plus CSM, apple pomace plus urea, apple pomace plus urea and starch, or apple pomace plus ur...

Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes generates significant amounts waste. These wastes contain bioactive compounds their biomass that can be used as a source food improvement or nutrition supplementati...

The aim of the experiment was to determine amino acid content in 3 grape varieties by-products (bunch, pomace, stem) from Austria (AT) and Slovakia (SK). In total, 54 samples Zweigelt (ZG), Pinot Blanc (PB) Green Veltliner (GV) white skinned 6 different locations (Nitra Vienna wine region) Vitis vinifera sp. were analysed. each variety acids composition determined for whole (bunch) industry (po...