Grape marc

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

Vatai T, Skerget M and Eljko Knez Z. 2009. Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide. J Food Eng 90(2) 246-254. 

Gorodecki, B., Hadar, Y. Suppression of Rhizoctonia solani and Sclerotium rolfsii in container media containing composted separated cattle manure and composted grape marc. CropProt 1990 9 271-274. 

Mechanism of reaction. The adduct of malvidin-3-glucoside with pyruvic acid, also known as vitisin A(Fig. 9A.3h), was firstly detected in fortified red wines (Bakker et al. 1997) and in a grape marc (Fulcrand et al. 1998) and further isolated and characterized by NMR (Bakker et al. 1997 Fulcrand et al. 1998). According to Fulcrand et al. (1998), the reaction between pyruvic acid and grape anthocyanins occurs through a series of steps similar to those previously described for the hydroxyphenyl-pyranoanthocyanins (Sect. 9A.2.4.1 Fig. 9A.3f). Later studies performed by NMR (Mateus et al. 2001b) and mass spectrometry (Asenstorfer et al. 2001 Hayasaka and Asenstorfer 2002) have confirmed the structure proposed by Fulcrand et al. (1998). This mechanism is extended to the condensation reaction between anthocyanins and other enolizable precursors found in wine (Benabdeljalil et al. 2000). 

These compounds were not found in the wines studied. Nonetheless, some were detected in a grape marc spirit with a clear reducing defect in which we detected the presence of cw-/fran -3,5-dimethyl-1,2,4-trithiolane and cw-/fran.y-3,6-dimethyl-1,2,4,5-tetrathiane, although neither di-/fran.y-4,7-dimethyl-1,2,3,5,6-pentatiepane nor 1,1-ethanedithiol were detected. These compounds could possibly come from the base wine used for the distillation, although it is prohibited to use SO2 in wines used for this purpose. The hypothesis according to which ethanal is free to react with H2S is, therefore, reinforced. 

In conclusion, high doses of hydrogen sulphide in wines caused by the late treatment of vines with sulphur or some pesticides can cause serious defects in the grape marc. Moreover, it is almost impossible to remove the products from the compounds formed. 

Table 3.15 ESI/MS spectral data of pigments isolated in fraction iv) (scheme of Figure 3.19) from Shiraz grape marc extract and wine, nd not detected. Analytical conditions ion source and orifice potentials 5.5 kV and 30 V respectively, positive ion mode. Curtain gas N2 8 units nebulizer gas air 10 units injected solution 50% acetonitrile acidified with 2.5% acetic acid (rate 5p,L/min) (Asenstorfer et al., 2001).

A list of carbonyl compounds identified in Chardonnay and Cabernet Sauvignon wines (before and after MLF) and grappa samples (spirit produced by distillation of fermented grape marc), are reported in Table 5.8 (Flamini et al., 2002a 2005a). 

Also, oligomeric anthocyanins reported in Table 6.14 and Mv-4-vinyl-polycatechins were identified in grape marc and skins (Asenstorfer et al., 2001 Vidal et al., 2004). Identification of two dimeric anthocyanins by direct infusion ESI-MS/MS is shown in Fig. 6.24. 

The MS analysis can be performed either by ESI-direct injection of the sample or LC separation. Table 6.18 reports the anthocyanidin C4 derivatives identified by ESI/MS of fraction 4 (point m in Fig. 6.25) of a red wine and a grape marc extract. 

TABLE 6.18. The ESI/MS Data of Pigments Isolated in Fraction 4 in Fig. 6.25 of the Shiraz Grape Marc Extract and Wine2... 

Figure 1. Structures of some oligomeric pigments identified in wine, grape marc and model wine solutions. (1) vitisin A, (2) vitisin B, (3) pigment A, (4) pigment B2-1H, (5) Mv-ethyl-(epi)catechin.

Calcium tartrate is produced by extracting wine lees (deposited on the bottom of vats containing 19 to 38 % of potassium bitartrate) and grape marc (the residue from pressing grapes), filtering the solution and then adding slaked lime and calcium chloride [31.18]. 

Spigno, G., D. M. De Faveri, (2007). Assessment of process conditions on the extraction of antioxidants from grape marc. J. Food Eng. 78, 793-801. 

Grape marc spirit (produced by distillation of fermented grape marc) 1000 3.3... 

Fotakis, C.H., Christodouleas, D., Kokkotou, K., Zervou, M., Zoumpoulakis, P., Moidos, P., Li-ouni, M., and Calokerinos, A. 2013a. NMR metabolite profiling of greek grape marc spirits ... 

Da Porto, C Natolino, A Decorti, D. Extraction of proanthocyanidins from grape marc by supercritical fluid extraction using C02 as solvent and ethanol-water mixture as cosolvent. Journal of Supercritical Fluids 2014, 87, 59-64. 

Da Porto, C Decorti, D Natolino, A. Water and ethanol as co-solvent in supercritical fluid extraction of proanthoc anidins from grape marc A comparison and a proposal. J. of Supercritical Fluids 2014, 87, 1-8. 

Palenzuela, B. et al.. Bioguided extraction of polyphenols from grape marc by using an alternative supercritical-fluid extraction method based on a liquid solvent trap. Anal. Bioanal. Chem., 378, 2021, 2004. 

Vineyard and wine production residues differ in polyphenolic composition among one another. Thus, even grape pomace (or grape marc) is rather heterogenous as it consists of skins (50%), seeds (25%), and stems (25%). In any case, polyphenols in these residues are of either the flavonoid or nonflavonoid type. 

Galoppini, C. and Catastini, C., Grape marc, a precious by-product of the enological industry, Vignevini, 4, 35, 1977. 

Lo Curto, R.B. and Tripodo, M.M., Yeast production from virgin grape marc, Bioresour. Technol., 78, 5, 2001. 

Bonilla, F. et al.. Extraction of phenolic compounds from red grape marc for use as food hpid antioxidants. Food Chem., 66, 209, 1999. 

Campanaro S, Treu L, Vendramin V, Bovo B, Giacomini A, Corich V (2014) Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species insights into its genome structure. Appl Microbiol Biotechnol 98 6015-6037... 

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