Application of Citrus Bioadsorbents as Wine Clarifiers

Abstract In recent years, reuse and recycling has taken on an increasingly important role in our society. As a result, there has been an increase in research and development of sustainable technologies. The experience acquired by the CRESCA team in the study of the revaluation of orange peels and lemon have allowed him to have a vision of this by-product as a raw material that, with the opportune treatments, can be origin of products of high added value. In this sense, very satisfactory results have been achieved for different fields of application such as:

  1. Agricultural: As water adsorbents, obtaining better results than conventional products (silica gel).
  2. Wine: As an alternative wine clarifier to products currently used (gelatin, potato protein, egg albumin, etc.)
  3. Treatment of wastewater with high metallic load: As heavy metal adsorbents (Ni, Cu, Pb, etc.)
  4. Wastewater Treatment of textile industry: as adsorbent of organic dyes.

This paper proposes the use of orange peel and lemon, after being subjected to a process physicochemical, as clarifiers of wine and compared the results with those obtained with vegetable protein, gelatin and bentonite.

Keywords absorption, lemon, orange.

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Application of Citrus Bioadsorbents as Wine Clarifiers

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