Grape marc as a source of carbohydrates for bioethanol: Chemical composition, pre-treatment and saccharification
Corbin, Kendall R. | Hsieh, Yves S.Y. | Betts, Natalie S. | Byrt, Caitlin S. | Henderson, Marilyn | Stork, Jozsef | DeBolt, Seth | Fincher, Geoffrey B. | Burton, Rachel A.
Global grape production could generate up to 13Mt/yr of wasted biomass. The compositions of Cabernet Sauvignon (red marc) and Sauvignon Blanc (white marc) were analyzed with a view to using marc as raw material for biofuel production. On a dry weight basis, 31–54% w/w of the grape marc consisted of carbohydrate, of which 47–80% was soluble in aqueous media. Ethanol insoluble residues consisted mainly of polyphenols, pectic polysaccharides, heteroxylans and cellulose. Acid and thermal pre-treatments were investigated for their effects on subsequent cellulose saccharification. A 0.5M sulfuric acid pre-treatment yielded a 10% increase in the amount of liberated glucose after enzymatic saccharification. The theoretical amount of bioethanol that could be produced by fermentation of grape marc was up to 400L/t. However, bioethanol from only soluble carbohydrates could yield 270L/t, leaving a polyphenol enriched fraction that may be used in animal feed or as fertilizer.
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