Biotechnologies used to deal with recycling of grape pomace

Abstract

Abstract The article presents experimental data on the chemical composition of grape pomace subject to the used grape processing technology. Grape pomace is shown to contain a rich complex of biologically valuable compounds, including polyphenols (with antioxidant activity), polysaccharides (including pectin substances), and nitrogenous substances which serve as the substrate for fermentative catalysis and development of microorganisms. It has been established that the microorganisms of Baikal EM-1 preparation most actively developed on sweet pomace of white and red grape varieties. When Baikal EM-1 was inoculated onto the pomace surface, the number of microorganisms using mineral forms of nitrogen grew substantially, and the number of free amino acids triples. It was fungi of Trichoderma and Rhisopus genera that were developing most actively on all types of grape pomace, including that of red grapes. The effect of the fungi was accompanied by a fast change in the structure of the pomace – viz., appearance of the liquid and slimy phases. An active complex of enzymes of cellulolytic and hemicellulasic activity was shown to ensure a deeper level of maceration of the vegetative tissue of pomace, enabling to perfect its processing technology.