Extraction of lipids from some Georgian wine sediment.
2019
The composition of wine sediment was investigated for the further use of its components. It was established that wine sediment contains a wide range of different class lipids. Wine sediments obtained from widely spread in Georgia variety of grapevine – Saperavi, as well as from less studied varieties of Georgian grapes (Meskhurishavi, Gabasha, Simonaseuli and Sreluri) served as test objects. Experimental samples were supplied by Jigaura nursery (the scientific-research center of agriculture). Organic solvents of different polarity – hexane, toluene, chloroform were used for extraction of lipids from wine sediments. Isolation of different class lipids was performed by means of column chromatography, using organic solvents of different polarity as an eluent mixture. Following classes of lipids were isolated and identified from wine sediments during experiments: carbohydrates, alkyl ferulates, complex esters of highest saturated alcohols and sterols, tetracyclic and pentacyclictriterpenic alcohols, saturated and unsaturated free fatty acids, mono-, di-, and triglycerides, sterols, tocopherols, phospholipids and glycolipids. Wine sediment received from Simonaseuli grape is very close to Saperavi one by the content of lipids. We have investigated totally utilized yeast cells on lipids content. The biomass obtained after extraction of ethylene and tartrates sedimentation has been used. According to obtained results it was revealed that the lipid fraction of utilized sediment contained all main classes of lipids, similar to untreated sediment of wine.
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