Grape marc as a source of carbohydrates for bioethanol: Chemical composition, pre-treatment and saccharification

Kendall Corbin, Yves Hsieh, Natalie Betts, Caitlin Byrt, Marilyn Henderson, Jozsef Stork, Seth DeBolt, Geoffrey Fincher, Rachel Burton

    Research output: Contribution to journalArticlepeer-review

    71 Citations (Scopus)

    Abstract

    Global grape production could generate up to 13. Mt/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 0.5. M 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 400. L/t. However, bioethanol from only soluble carbohydrates could yield 270. L/t, leaving a polyphenol enriched fraction that may be used in animal feed or as fertilizer.

    Original languageEnglish
    Pages (from-to)76-83
    Number of pages8
    JournalBioresource Technology
    Volume193
    DOIs
    Publication statusPublished - 1 Oct 2015

    Keywords

    • Bioethanol
    • Grape marc
    • Polysaccharide
    • Pre-treatment
    • Saccharification

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