Posted: Feb 15, 2013
Topics: Processing > Wine, beer & spirits

Get more out of your winery sludge

Ever wondered what to do with your winery sludge? If so, tune into the ISEKI Food Association’s (IFA) webinar, Reutilization of food waste: Ultrafiltration for the fractionation of winery sludge phenols, on 18 February.  The webinar will present a recent study dealing with the fractionation of several phenolic compounds using ultrafiltration (UF).

In the study, a hydro-ethanolic mixture was extracted from winery sludge and two phenolic-rich samples (a concentrated and a diluted) were processed with different membranes and transmembrane pressures (TMPs) in a cross-flow UF apparatus, under constant temperature and circulation flux. UF monitoring was conducted by determining permeate and relative flux values, permeability as well as retention percentages of pectin, reducing and non-reducing sugars, hydroxycinnamic acid derivatives, o-diphenols, flavonols, polymeric and monomeric anthocyanins.

Charis M Galanakis, of Galanakis Laboratories, will present the seminar. More information on the webinar is available here.



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