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Catégorie

Viticulture

Publications associées (5)

Sustainable green processing of grape pomace for the production of value-added products: An overview

Edgard Gnansounou

In recent years, the recovery of valuable compounds from food waste like grape pomace is an emerging issue in the food sector. Grape pomace or marc can be considered as an important solid waste that is produced from the wine industries after the pressing a ...

ELSEVIER2021

Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery

Edgard Gnansounou

Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, ther ...

Elsevier2020

Analysis of acidity production during enhanced reductive dechlorination using a simplified reactive transport model

David Andrew Barry, Alessandro Brovelli, Clare Robinson

Build-up of fermentation products and hydrochloric acid at a contaminated site undergoing enhanced reductive dechlorination can result in groundwater acidification. Sub-optimal pH conditions can inhibit microbial activity and lead to reduced dechlorination ...

Elsevier2012

Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-mercaptohexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one (4MMP). This characteri ...

2010

Fuel bioethanol production from whey permeate

The objective of this thesis was to evaluate the feasibility for the production of fuel bioethanol from whey permeate. The identification of the limiting factors of the process revealed that the stabilization of the substrate was critical to the use of whe ...

EPFL2009