Impact of technological quality of grape seeds on quality of cold pressed oil | Uticaj tehnološkog kvaliteta semena grožđa na kvalitet hladno presovanog ulja
2017
Bjelica, Miloš | Vujasinović, Vesna | Dimić, Sanja | Degenek, Jovana | Šarić, Jelena | Dimić, Etelka
During the standard processing of grapes in the wineries, grape seeds are produced as waste in various steps during thewine production. The seed are commonly originate as a by-product before the fermentation of pomace (production ofwhite and rose wine), after the fermentation of pomace (production of red wines), and after fermentation and distillationof marc (production of brandy - snaps). In this paper we investigated basic technical and technological characteristicsof the seeds, obtained during mentioned processes, in order to check their quality and feasibility of production of coldpressed oil. The moisture content in the seeds were from 7.48±0.01 to 12.80±0.04%, and the oil content was found to berelatively low, ranging from 6.57±0.47 to 9.89±0.36%. The values of the acid number has also shown large variations,whereby seed isolated after distillation has not shown adequate quality for the production of cold pressed oil. Additionally, the oxidative status of cold pressed oil samples, prepared from the mentioned raw material, has also tested.
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