P.II.52- narchenebi.pdf - Oiv2010.ge

The getting and using of biological active admixtures from
the processed products of grapes
M. Khositashvili (1) , Institute of Horticulture, Viticulture and Oenology, N6 Marshal Gelovani
ave., 0159, Tbilisi, Georgia, marina_khositashvili@yahoo.com
M. Quridze (2) , Institute of Horticulture, Viticulture and Oenology, N6 Marshal Gelovani ave.,
0159, Tbilisi, Georgia, marina_khositashvili@yahoo.com
L. Mujiri (3) , Institute of Horticulture, Viticulture and Oenology, N6 Marshal Gelovani ave.,
0159, Tbilisi, Georgia, marina_khositashvili@yahoo.com
N. Mamardashvili (4) , Institute of Horticulture, Viticulture and Oenology, N6 Marshal Gelovani
ave., 0159, Tbilisi, Georgia, marina_khositashvili@yahoo.com
M. Javakhishvili (5) , Institute of Horticulture, Viticulture and Oenology, N6 Marshal Gelovani
ave., 0159, Tbilisi, Georgia, marina_khositashvili@yahoo.com
V. Berozashvili (6) , Institute of Horticulture, Viticulture and Oenology, N6 Marshal Gelovani
ave., 0159, Tbilisi, Georgia, marina_khositashvili@yahoo.com
ABSTRACT
Industrial processing of grapes causes accumulation of large amounts of waste. In the course
of production of the wine materials, from 1t. grape about 100-140kg dry grape branch (Chacha)
and 4,0 – 4,5 Dal yeast mud are formed. The said wastes are rich with bioactive substances and
serve as essentially valuable raw material for a large number of products. From the wastes
received as a result of grape processing (the pressed mass of the grapes and the mud) the
following materials are produced mainly: the nutritive additives and paints, which, after being
processed, are used in production of alcohol drinks and confectionery. The grape’s seed is also a
valuable material for the protein isolates.
Le traitement industriel du raisin est lié à une grande présence des restes œnologiques. Lors
de la production des matières du vin il est produit d’une (1) tonne de raisin en moyenne de 100-
140 kg marcs secs et 4,0 – 4,5 dal (décalitre) de la lie de levure. Les susdits restes de la
production de vinification sont riches des substances biologiquement actives et représentent la
source des matières de valeur d’un grand nombre des produits. Des restes du traitement du raisin
(du marc et de la lie) il est obtenu en général : des suppléments alimentaires et teintures et après
le traitement et la purification ces derniers sont utilisés dans l’industrie des boissons alcooliques
et des confiseries. Le grain de la grappe est une matière de valeur pour la réception des isolats
albumineux.
INTRODUCTION
In the course of processing the grapes, the wastes thereof are also received together with
the main product, which are rich with the biologically active compounds, of which the most
important ones are grape branches (both fermented and non-fermented); The grape’s rod; The

must released from the mud after settling and alcoholic distillation, as well as in the course of
wine maturation; The mud received as a result of pasteurization, sulphatization, cooling and
production of the grape juice; Grains (distillery refuse) - as a result of distillation of the wine
material.
A high content of the free fat acids and glycerine is detected in the grape branch and seed,
while in their extracts a number of biologically active substances are identified (Mudziri, 1988)
The grape seed contains 22-56% of the total poly-phenols, 28-58% of leukoanthocytes, 67-
68% catekhines and an important volumes of the gal and the coffee acids (Ribero-Gayon, et al.,
1981)
The issues related to a complex processing of the wine secondary waste and a relevant
application thereof, has not been still studied-in duly. Such the complex processing of these
materials can make the wine production ecologically safe.
MATERIALS AND METHODS
A purpose of the study was to receive the biologically active compounds from the
secondary products (grape rod, branch, wine mud, grape grain) and their use in different fields of
the National Economy.
A task of the study was to determine a content of nitrogenous compounds in the secondary
wine products and to establish their biological quality; To develop the means of separation from
the secondary wastes the biologically active compounds and their products and the use thereof.
The secondary grape- and wine products, namely – the wine mud and the grape grain
(distillery refuse) were selected as the objects of the study. Besides, the alcohol was isolated
from the fermented grape branch. Thereafter, these secondary products underwent a process of
drying and segregation and the biologically active substances were extracted from them and
concentrated.
A thickened mass of the hydrolyse received by use of the fermentation apparatus for
malising the processed wine mud, is a protein-vitamin concentrate containing up to 50% soluble
proteins and considerable amounts of amino-acids and vitamins. According to the above
mentioned results, it is possible to use the said protein-vitamin concentrate as a stimulator for
plants growing.
For receiving the alcohol and the tartaric acid’s lime from the liquid mud, we conducted the
distillation of the same and extracted the grains from the tartaric acid-containing compounds.
As to the paste-like mud, it was first diluted in the water and mixed intensively, while the
received liquid mass was used for distillation of the alcohol and extraction of the tartaric acid’s
compounds.
The wine mud of the “Rkatsiteli” grape sort being fully fermented, was used by us as the
object of study. We have researched the wine mud until and after distillation of the alcohol and
sedimentation of the tartaric acid’s salts. In order to separate the protein fractions from the yeast
cells it became necessary to disintegrate the cell membrane through acidic hydrolyse of the wine
mud. The protein-containing components were determined by a method (Pavlenko et al. 1968),
during which we received the proteins soluble in water, salt, alcohol, and alkaline, while their
quantitative in single fractions of the protein were determined by the Gartre method, and the
total nitrogen content – by the Keldal method.
RESULTS AND DISCUSSION
As revealed, the wine mud after distillation of alcohol and sedimentation of the tartaric
acid’s salts, the wine mud contains the protein substances with a total quantity up to 23%.
We have researched also the grape seed’s nitrogenous substances, namely – the proteincontaining
and not containing nitrogen, globulins, albumins, amino-acids. The seeds of the grape

sorts of “Saperavi”, “Rkatsiteli” and “Kaberne” being in the technical maturity phase were
selected as the object of research.
From the secondary wine products, namely, from the pressed mass of the grapes and the
mud (both white and red) we have received the natural herbal paints containing the colourless
leukoanthocyanides.
The technology of comprehensive processing of the wine products waste envisages
production of the protein-enriched and biologically active food products from the dry yeast
refuse, the food flour, the grape seed and the grape branch (Razuvaev et al., 1985).
Production of the protein-containing foods from the dry yeast is related to the energyconsumed
and low-productive thickened yeast production processes. That is why, earlier, there
were some attempts to use the yeast refuse as the food additive for animals. The content of the
raw protein in the yeast refuse does not exceed 2,5% of the mass weight, while a total content of
the dry substance makes 9-12% of the mass weight. A nutritive value of the yeast refuse is about
0,5 on per 1 dl (Razuvaev, 1975). In most of wineries of Georgia, the grape branch is used
mainly for livestock feeding and placed in the distillatory tanks. Distillation is carried out
through the apparatus of NDT-3M model. Thereafter, the alcohol-free branches are to be shipped
to the mixed fodder enterprises.
We think that the primary wineries are able to produce the food products rich with
bioactive compounds from the grape branches, distillery refuse of the thickened yeast and, use
them for animal feeding purposes.
In order to develop the technology for production of the food products enriched with the
bioactive compounds, certain experimental works became necessary to conduct, giving us an
opportunity to determine an optimal composition of the food products, the regimes of
preparation thereof, the parameters of the relevant processes and, to carry out a test of
experimental feeding of animals.
In the course of the experimental works we used the fermented grape branches (pH 5,
Tartaric Acid content – 0,1%, alcohol content – 2,5%) The grape branches were distilled on
95°C and, being heated up to 58-60°C, and re-loaded into the thermally insulated reservoir which
was preliminarily filled with the weed. The food value rate of the alcohol-free grape branch
made 0,15 unit.
For receiving the suspension, the dry mud of the yeast was mixed with the water up to 10%
of the mass weight. The received blend was then distilled, while the distillery refuse received
was delayed for 12 hours. After filtration, the received thickened refuse (pH 3,2; t=85°C)
contained dry substances in amount of 10% of the mass weight and 2% tartaric acid. The
nutritive value (rate) of the yeast refuse was 0,1 unit. The grape branches placed in the
reservoir, were added to the hot yeast refuse in various ratios and mixed. During the whole
period of storage in the reservoir, i.e. for 3 – 7 days, the temperature level was preserved
constant - 58±2°C. The nutritive value of the product made 0,1 unit. A permissible period of
storage of the product in natural conditions was determined after thermostating, depending upon
the sample’s state. The food products unloading was organized through using the containers
arranged on the trucks, with their further distribution to the livestock farms. A food made of the
yeast mud and the flour with 91% moisture content, was used as the sample for the control
testing purposes.
A comparison of the results of analysis of the experimental food prepared for testing and
the one used for control testing, proved that the food proposed by us has much higher quality and
nutritive value and is much better by view of content of the bioactive substances, than the
control sample. In the experimental food, a content of the raw protein is by 12,5% higher, while
a total content of the nitrogen-free extracts exceeds the control one by about 19%

Bibliography
1. Mudziri L. 1988. Niektore aspekty bezodpadovej technologie spracovania vedl’ajsich
produktov pri vyrobe hrozna a vina //Kvas. prum. C.10. S.296-300
2. Ribero-Gsyon J., Peino E., Ribero-Gayon P., Sudrou P. 1981 The Wine-Making Theory
and Practice. V. 4 M. Food Indistry. p.352
3. Razuvaev N. 1975. Combined Processing of the Wine Secondary Products. M. Food
Industry. p. 168
4. Razuvaev N., Melyaev V., Martinenko E., Zankal T., Selezneva L., Belan V., Vasilieva L.
1985. Rational Technology of Receiving the FQI from Yeast Mud // Wine-making and
Viticulture in the USSR, No. 1, p.19-21
5. Pavlenko N., Datuashvili E. 1968. On Fermenting Hydrolyse of the Grapes Protein //
Wine-making and Viticulture in the USSR, No.5, p.6-8