Grape pomace treatment methods and their effects on storage

Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Natalia M. Ageyeva, Anastasia N. Tikhonova, Boris V. Burtsev, Svetlana A. Biryukova, Ekaterina V. Globa
Formato:	article
Lenguaje:	EN
Publicado:	Kemerovo State University 2021
Materias:	winemaking by-products grape pomace yeast bacteria microflora storage conditions Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bbc1617f72d647039bcac5828df2d45c
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:bbc1617f72d647039bcac5828df2d45c
record_format	dspace
spelling	oai:doaj.org-article:bbc1617f72d647039bcac5828df2d45c2021-11-19T04:02:56ZGrape pomace treatment methods and their effects on storage2308-40572310-959910.21603/2308-4057-2021-2-215-223https://doaj.org/article/bbc1617f72d647039bcac5828df2d45c2021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1885/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.Natalia M. AgeyevaAnastasia N. TikhonovaBoris V. BurtsevSvetlana A. BiryukovaEkaterina V. GlobaKemerovo State Universityarticlewinemaking by-productsgrape pomaceyeastbacteriamicroflorastorage conditionsFood processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 215-223 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	winemaking by-products grape pomace yeast bacteria microflora storage conditions Food processing and manufacture TP368-456
spellingShingle	winemaking by-products grape pomace yeast bacteria microflora storage conditions Food processing and manufacture TP368-456 Natalia M. Ageyeva Anastasia N. Tikhonova Boris V. Burtsev Svetlana A. Biryukova Ekaterina V. Globa Grape pomace treatment methods and their effects on storage
description	Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.
format	article
author	Natalia M. Ageyeva Anastasia N. Tikhonova Boris V. Burtsev Svetlana A. Biryukova Ekaterina V. Globa
author_facet	Natalia M. Ageyeva Anastasia N. Tikhonova Boris V. Burtsev Svetlana A. Biryukova Ekaterina V. Globa
author_sort	Natalia M. Ageyeva
title	Grape pomace treatment methods and their effects on storage
title_short	Grape pomace treatment methods and their effects on storage
title_full	Grape pomace treatment methods and their effects on storage
title_fullStr	Grape pomace treatment methods and their effects on storage
title_full_unstemmed	Grape pomace treatment methods and their effects on storage
title_sort	grape pomace treatment methods and their effects on storage
publisher	Kemerovo State University
publishDate	2021
url	https://doaj.org/article/bbc1617f72d647039bcac5828df2d45c
work_keys_str_mv	AT nataliamageyeva grapepomacetreatmentmethodsandtheireffectsonstorage AT anastasiantikhonova grapepomacetreatmentmethodsandtheireffectsonstorage AT borisvburtsev grapepomacetreatmentmethodsandtheireffectsonstorage AT svetlanaabiryukova grapepomacetreatmentmethodsandtheireffectsonstorage AT ekaterinavgloba grapepomacetreatmentmethodsandtheireffectsonstorage
_version_	1718420516985896960

Grape pomace treatment methods and their effects on storage

Ejemplares similares