Grape Pomace Fibres as a Sustainable Fining Agent to Ensure Red Wine Safety: A First Approach in a Continuous System

Area of Science:

• Enology
• Food Science
• Agricultural By-product Valorization

Background:

• Grape pomace, a major oenological by-product, presents an opportunity for high-value product development.
• Traditional wine fining methods often require long contact times and static conditions.
• Improving wine safety by removing contaminants like ochratoxin A and pesticides is crucial.

Purpose of the Study:

• To evaluate grape pomace fibers as fining agents in a continuous filtration system.
• To assess the efficacy of pomace fibers in reducing ochratoxin A, histamine, and pesticide levels in young red wine.
• To compare the performance of pomace fibers in a continuous system versus static conditions.

Main Methods:

• Three types of grape pomace fibers and one commercial fiber were tested.
• A continuous filtration system was employed for the wine fining process.
• Wine safety parameters (ochratoxin A, histamine, pesticides, tannins, color) were analyzed before and after treatment.

Main Results:

• All tested pomace fibers reduced ochratoxin A concentration by approximately 50%.
• One pomace fiber demonstrated significant pesticide reduction, outperforming static conditions.
• All fibers reduced tannin levels without negatively impacting wine color.

Conclusions:

• Grape pomace fibers are effective fining agents for young red wine.
• Continuous filtration systems significantly reduce wine fining time using pomace fibers.
• This approach offers a sustainable method for valorizing grape pomace and enhancing wine safety.