Study of pre-treatment for skin grape production of ethanol by acid hydrolysis

• Grant number: 12/12834-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2012
• End date: January 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vanildo Luiz Del Bianchi
• Grantee: Karin Martins Nunes
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Brazil is considered one of the countries that produce more agribusiness residues due to intense agricultural activity. The accumulation of such waste creates problems of environmental and economic nature, since the degradation of these represents the loss of potential energy resources. One of the industries that suffer from the accumulation of organic debris and search for new technologies to add value to them and reduce the environmental impact is the wine industry. One of the most abundant residues in this type of industry is the grape skin which, besides being used for producing new products can be used to produce ethanol. Given the possibility of a new alternative for harnessing the shells of wine grape residues, reducing the environmental impact and adding value to the product, the aim of this study is to test the pre-treatment by organosolv and alkaline media and perform acid hydrolysis in the grape skins variety Cabernet sauvignon and Cabernet franc and subsequent fermentation of glucose and xylose using the yeast Saccharomyces cerevisiae and Pichia stipitis, respectively, to obtain ethanol, with parallel evaluation of the hydrolysis yields in terms of fermentable sugars produced and fermentation in terms of ethanol production, comparing the treatments to be performed. Proximate analysis will be made from the bark of these grape varieties as a parameter for the amount reducing sugars. There will be a test of extraction of anthocyanins to assess whether these compounds interfere significantly in the ethanol yield. The sample data of each fermentation cycle will be submitted to analysis of variance (ANOVA) and means compared by Tukey and Kramer through the program GraphPad InStat (Rutgers University, Camden, New Jersey). The treatments will be considered significant at p <0.05. (AU)