Improved Sustainability in Wine Industry Byproducts: A Scale-up and Economical Feasibility Study for High-Value Compounds Extraction Using Modified SC-CO<sub>2</sub>-Reference-Cited by-同舟云学术

Improved Sustainability in Wine Industry Byproducts: A Scale-up and Economical Feasibility Study for High-Value Compounds Extraction Using Modified SC-CO₂

Published:2022-09-15 Issue:38 Volume:7 Page:33845-33857
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Da Porto Carla¹^ORCID,Natolino Andrea¹,Scalet Mario¹

Affiliation:

1. Department of Agri-Food, Environmental and Animal Sciences, University of Udine, Udine 33100, Italy

Funder

AGER foundation

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.2c02631

Reference84 articles.

1. International Organisation of Vine and Wine (OIV). State of the World Vine and Wine Sector 2021. See the following: https://www.oiv.int.

2. Towards integral utilization of grape pomace from winemaking process: A review

3. Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems

4. Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS

5. Antimicrobial activity and composition profile of grape (Vitis vinifera) pomace extracts obtained by supercritical fluids

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