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

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