Abstract
Vinasses are the main byproducts of ethanol distillation and distilled beverages worldwide and are generated in substantial volumes. Tequila vinasses (TVs) could be used as a feedstock for biohydrogen production through a dark fermentative (DF) process due to their high content of organic matter. However, TV components have not been previously assayed in order to evaluate if they may dark ferment. This work aimed to identify and quantify volatile compounds (VC) in TV and determine if the VC profile depends upon the type of production process (whether the stems were initially cooked or not). TVs were sampled from 3 agave stems with a not-cooking (NC) process, and 3 agave stems with a cooking (C) process, and volatile compounds were determined by gas chromatography coupled with mass spectrometry (GC–MS). A total of 111 volatile compounds were identified, the TV from the cooking process (C) showed the higher presence of furanic compounds (furfural and 5-(hydroxymethyl) furfural) and organic acids (acetic acid and butyric acid), which have been reported as potential inhibitors for DF. To our knowledge, this is the first description of the VC composition from TVs. This study could serve as a base for further investigations related to vinasses from diverse sources.
Highlights
Vinasses are produced as byproducts of the fermentation and distillation of ethanol [1,2] from sugarcane (Saccharum officinarum L.) in South America [3], beet molasses (Beta vulgaris ssp. vulgaris var. altissima Döll) in Europe [4,5], or from the distillation of fermented beverages, such as mezcal, bacanora, and tequila in Mexico [6,7,8]
The tequila factories were selected from two types of agave juice extraction process, three of them were manufactured by using the traditional process and were coded from C1 to C3; the other three come from a not cooking process and were labeled as NC1 to NC3
The profile of volatile compounds was similar in cooking vinasses (C) and not-cooking steam vinasses, but some differences were found in the concentration of volatile compounds, suggesting that the cooking process has an influence on the profile obtained in the vinasse composition
Summary
Vinasses are produced as byproducts of the fermentation and distillation of ethanol [1,2] from sugarcane (Saccharum officinarum L.) in South America [3], beet molasses (Beta vulgaris ssp. vulgaris var. altissima Döll) in Europe [4,5], or from the distillation of fermented beverages, such as mezcal, bacanora, and tequila in Mexico [6,7,8]. Vinasses are produced as byproducts of the fermentation and distillation of ethanol [1,2] from sugarcane (Saccharum officinarum L.) in South America [3], beet molasses Regardless of the ethanol production process or the sugar source, these may have similar characteristics. They are complex wastewaters and have high. Energies 2018, 11, 490 biological oxygen demand (BOD) and chemical oxygen demand (COD), 16–45 g/L and 26–91 g/L, respectively, pH ranges from 3 to 5, high concentrations of suspended solids (2–8.4 g/L), volatile solids (1.1–9 g/L), and phenols (0.04–0.08 g/L). The toxic and recalcitrant nature of this effluent can produce negative environmental impacts like anoxia, eutrophication, and the death of aquatic microorganism and wildlife [13,14]
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