Green emerging extraction techniques and its combination for the recovery of grape pomace and marc polysaccharides from wine industry. Oenological application

Researchers from the Oenology Groups of the Instituto Tecnológico Agrario of the Junta de Castilla y León (ITACyL) and Enol-UR of the UR and ICVV participate in the coordinated project GREEN-PSEXTRACT, whose main coordinator is Dr. Silvia Pérez-Magariño of ITACyL. This project is part of the 2021 Call for a Knowledge Generation Project within the framework of the State Program to Promote Scientific-Technical Research and its Transfer, of the State Plan for Scientific, Technical and Innovation Research 2021-2023.

The objective of the project is the extraction of bioactive compounds, such as polysaccharides, from the red marc and white pomace from varietal grapes through emerging green extraction technologies to valorize the recovered polysaccharides for oenology. The extraction process of the polysaccharides of the red marc and the white pomace can be favored by the use of viable and environmental techniques such as pressurized liquids, high pressures, supercritical fluids, high power ultrasound, high voltage electrical pulses, and enzymes, and the combination of them with the extraction assisted by enzymes.

The scientific-technical impact of the project results will be the experience that will be obtained in the use of these green extraction technological innovations and that could be used to a) select the most optimal techniques for the highest yield and purity of the polysaccharides obtained from the marc and pomace, b) reduce the extraction time, c) know the chemical and structural composition of the polysaccharides extracted with the selected techniques, d) replace the commercial products of yeast additives, bentonite and animal proteins used in refining final and clarification of the wines by the polysaccharide extracts recovered by the selected techniques.