Recycling of PVPP used in the wine industry: An opportunity for obtaining reusable PVPP and bioactive phenolic compounds

F Cosme,A.S Alves,F.M Nunes,L Filipe-Ribeiro,S.S Ferreira,P Roca

doi:10.1051/bioconf/20191502020

F Cosme, A.S Alves + Show 4 more

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https://doi.org/10.1051/bioconf/20191502020

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Abstract

Polyvinylpolypyrrolidone (PVPP) is a synthetic water insoluble polymer produced by cross-linking of polyvinylpyrrilidone. It is used as a fining agent in the wine industry for removing low molecular weight phenolic compounds. There are no available data on the worldwide use of PVPP in the wine industry; nevertheless, its estimated use in Portugal in 2016 for white wine fining was nearly 147 tons. Used PVPP ends up on the municipal wastewater treatment plants, and as it contains significant quantities of adsorbed polyphenols it has a detrimental environmental impact. Recycling of PVPP for obtaining fully reusable PVPP and phenolic compounds for the food, cosmetic and pharmaceutical industry would increase the sustainability of its industrial use. Therefore, the purpose of this work was to develop a simple, cheap and eco-friendly regeneration strategy for the re-use of PVPP and at the same time to obtain pure extracts of wine phenolic compounds in order to exploit new opportunities for recycling used PVPP. The performance of the recycled PVPP for white wine fining was the identical when compared to a new PVPP.

Highlights

Awareness by consumers, producers and policy makers that the available resources are limited and of the negative environmental impact caused by the human activities, has been forcing industry to develop and adapt their manufacturing process towards more sustainable processes and products
An unused PVPP was supplied by SAI Enology Company (100% grade, average particle size 110 μm) and the wine used to evaluate the influence of the PVPP recycling cycles number in the adsorption performance of PVPP used as fining agent, has the following characteristics: young white wine of 2017 vintage, from Lisbon (Portugal), alcohol content 12.5 (%v/v), titratable acidity 5.7 g/L, volatile acidity 0.33 g/L, pH 3.56, free sulphur dioxide 42 mg/L and total sulphur dioxide 101 mg/L
In a previous study performed in our laboratory Ferreira et al [23] observed that the use of an alkaline solution of ethanol allows to desorb the adsorbed phenolic compounds in yields ranging from 2.82 g/kg of wet PVPP to 10.90 g/kg of wet PVPP, using three different used PVPP’s from the wine industry used in white wine fining for removing browning [25] and pinking phenolic compounds [26]

Summary

Introduction

Producers and policy makers that the available resources are limited and of the negative environmental impact caused by the human activities, has been forcing industry to develop and adapt their manufacturing process towards more sustainable processes and products. The recovery of valuable compounds from agricultural and food industry wastes, namely phenolic compounds, is an emerging field with great potential to drive sustainable production [5,6,7,8,9,10]. It can be expected in the near future, upon of the European Commission’s plans for a circular economy that manufacturers will need to demonstrate that their products have been designed to increase the possibility of reuse and recycling [11]

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