Tartaric acid is an organic acid found in grapes and a by-product of the wine industry. It is used in the food, cosmetic and construction sectors. Its recovery is an example of circular economy, as topical for environmental issues as it is convenient for the company that recovers it from a financial point of view. Tartaric acid is extracted from the lees and, after removing alcohol from the marc, from the liquid that percolates from it. The methods used include the classic and expensive precipitation with calcium carbonate or more recent implementation, such as separation by a liquid membrane. In this context, the optimization of the process is a strategic objective for the company, and this report goes in this direction, reporting the study carried out at the company Bonollo Umberto S.p.a. to evaluate the impact on the extraction yield of three washing modules of the exhausted marc, after alcohol removal. The obtained results confirm that tartaric acid extraction can significantly (P<0,05) increase by adding some washing modules.
L’acido tartarico (AT) è un acido organico presente nell’uva e un sottoprodotto dell’industria enologica che trova impiego nel settore alimentare, cosmetico e nell’edilizia. Il suo recupero costituisce un esempio di economia circolare, tanto attuale per i temi ambientali quanto conveniente dal punto di vista finanziario per l’azienda che lo recupera. L’AT viene estratto dalla feccia e, dopo la disalcolazione della vinaccia, dal liquido che percola da essa. I metodi utilizzati comprendono la classica e dispendiosa precipitazione con carbonato di calcio o altri di più recente implementazione, come la separazione tramite membrana liquida. In questo contesto l’ottimizzazione del processo è un obiettivo strategico per l’azienda ed il presente elaborato va in questa direzione, riportando lo studio effettuato presso l’azienda Bonollo Umberto S.p.a. per valutare l’impatto sulla resa di estrazione di tre moduli di lavaggio della vinaccia esausta. I risultati confermano come il recupero di questo sottoprodotto possa migliorare in modo significativo (P<0,05) con l’aggiunta di alcuni moduli di lavaggio.
Studio di un nuovo metodo per il recupero di acido tartarico da vinaccia dopo disalcolazione
DE SANTI, RICCARDO
2021/2022
Abstract
Tartaric acid is an organic acid found in grapes and a by-product of the wine industry. It is used in the food, cosmetic and construction sectors. Its recovery is an example of circular economy, as topical for environmental issues as it is convenient for the company that recovers it from a financial point of view. Tartaric acid is extracted from the lees and, after removing alcohol from the marc, from the liquid that percolates from it. The methods used include the classic and expensive precipitation with calcium carbonate or more recent implementation, such as separation by a liquid membrane. In this context, the optimization of the process is a strategic objective for the company, and this report goes in this direction, reporting the study carried out at the company Bonollo Umberto S.p.a. to evaluate the impact on the extraction yield of three washing modules of the exhausted marc, after alcohol removal. The obtained results confirm that tartaric acid extraction can significantly (P<0,05) increase by adding some washing modules.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/9864