Premium
Recovery of tartaric acid from industrial enological wastes
Author(s) -
Versari Andrea,
Castellari Massimo,
Spinabelli Umberto,
Galassi Sergio
Publication year - 2001
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.412
Subject(s) - tartaric acid , malic acid , chemistry , lees , tartrate , food science , citric acid , sugar , calcium , chromatography , biochemistry , organic chemistry , fermentation
The recovery of tartaric acid (TA) from three industrial enological wastes: (i) cream of tartar, (ii) lees, and (iii) eluates from the regeneration of anion exchange resins used for the production of grape liquid sugar, was studied. Recovery of TA ranged between 58 and 99%, the highest being from cream of tartar. The level of addition of calcium salts is important to improve the recovery of calcium tartrate from lees and eluates. A significant inverse correlation between TA recovery and the percentage of organic acids, except for tartaric acid, was found; this index may help to optimize the level of calcium addition. Enological eluates would represent a commercial source of malic acid (recovery of 51%). © 2001 Society of Chemical Industry