Improving downstream processes to recover tartaric acid, tartrate and nutrients from vinasses and formulation of inexpensive fermentative broths for xylitol production

Author:

Salgado José Manuel,Rodríguez Noelia,Cortés Sandra,Domínguez José Manuel

Funder

Spanish Government

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference28 articles.

1. Integrated enology-utilization of winery by-products into high added value products;Nerantzis;J Food Sci Technol,2006

2. Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures;Makris;Bioresour Technol,2007

3. Recovery of organic wastes in the Spanish wine industry. Technical, economic and environmental analyses of the composting process;Ruggieri;J Clean Prod,2009

4. Recovery of winery by-products in the Douro demarcated region: production of calcium tartrate and grape pigments;Braga;Am J Enol Vitic,2002

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