Utilization of winery wastes for Trichoderma viride biocontrol agent production by solid state fermentation

Biocontrol agents are safe and environmental friendly alternatives for pesticides in agriculture application. Trichoderma viride WEBL0703 performed a high level of antagonistic activity toward a broad spectrum of phytopathogens and was determined as a biocontrol agent, which was produced by solid state fermentation using grape marc and wine lees. The maximum yield of T. viride conidia was up to 6.65 × 10^9 CFU/g initial dry substrate （IDS） after 10 d fermentation. As important enzymes for protecting plants from disease, chitinase, β-glucanase, and pectinase yields were 47.8 U/g IDS, 8.32 U/g IDS and 9.83 U/g IDS, respectively. These results show that it is feasible to convert winery wastes to a value-added and environmental friendly biocontrol agent.     

应用膜生物反应器处理药酒废水的启动试验初探

为了推广膜生物反应器在实际工程中的应用,对平板式膜生物反应器处理药酒厂废水时的启动方式展开探讨。试验采用了三种方式,结果表明通过膜出水,逐渐提高容积负荷的方式,不仅启动最快,而且膜污染较轻,是一种简洁、可行的启动方式。     

Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine

The aim of this study was to determine the potential of seven clarifying agents to remove pesticides in red wine. The presence of pesticides in wine consists a great problem for winemakers and therefore, results on pesticide removal by clarification are very useful for taking a decision on the appropriate adsorbent. The selection of an efficient adsorbent can be based on data correlating pesticide removal in red wine to pesticides' properties, given the great number and variety of pesticides used. So, this experimental work is focused on the collection of results with regard to pesticide removal by clarification using a great number of pesticides and fining agents. A Greek red wine, fortified with single solutions and mixtures of 23 or 9 pesticides was studied. The seven fining agents, used at two concentrations, were activated carbon, bentonite, polyvinylpolypyrrolidone (PVPP), gelatin, egg albumin, isinglass-fish glue, and casein. Pesticides were selected with a wide range of properties (octanol–water partition coefficient (log K_ow) 2.7–6.3 and water solubility 0.0002–142) and belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the clarified fortified wine. The correlation of the clarifying agents' effectiveness to pesticide's chemical structure and properties (log K_ow, water solubility) was investigated. The antagonistic and/or synergistic effects, occurring among the pesticides in the mixtures, were calculated by indices. Pesticide removal effectiveness results of the red wine were compared to those obtained from a white wine under the same experimental conditions and discussed. The order of decreasing adsorbent effectiveness (mixture of 23 pesticides) was: activated carbon 40% > gelatin 23% > egg albumin 21% > PVPP 18% > casein 12% > bentonite 7%. Isinglass showed 12% removal at the highest permitted concentration. In the case of 9 pesticides mixture, the effectiveness was quite higher but the order remained the same compared to 23 pesticides mixture. The removal of each pesticide from its single solution was generally the highest (particularly for hydrophobic pesticides). Adsorption on fining agents is increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecules.     

膨润土吸附-微波催化氧化协同处理葡萄酒废水

采用膨润土吸附-微波催化氧化技术处理葡萄酒生产废水,考察了膨润土用量、H2O2用量、微波辐照时间、微波功率、pH等5个单因素对葡萄酒生产废水处理效果的影响。确定了最终反应条件为:膨润土用量2.6 g、H2O2用量2.1mL、功率720 W、加热时间25 min、pH为3.5。在此条件下,COD去除率达到了80%以上。结果表明,该方法可快速有效地处理葡萄酒生产废水。     

Pesticides and Trace Metals Residue in Grape and Home made Wine in Jordan

Sixty home made wine and sixty-four grape samples were collectedfrom five territories in Jordan, where grapes and wine aremostly producted. The collected samples were analyzed for themost used organochlorine pesticides (OCP) and organophosphorouspesticides (OPP) in Jordan, as well as for four heavy metals(Ni, Cu, Zn and Pb). The results showed that OCPs residues weredetected in 73% of the wine samples but no OPPs residue weredetected which is due to generally shorter half life of thelater pesticide. Grapes showed higher incident of contaminationthan wine, however, OCPs and OPPs with both short and longhalf-lives were detected. The OPPs were detected in only8.3% of the analyzed grape samples. Heavy metals showed higher valuesin grapes than in the wine samples and it was attributed toremoval of solids during wine preparation processes or throughcontamination of wine during storage. Most of the samples werebelow toxic limit.     

火龙果果酒酿造工艺技术

研究了以火龙果为原料生产发酵型火龙果果酒的工艺.在单因素试验中,分别以温度、糖度、柠檬酸的添加量及接种量对火龙果果酒发酵特性的影响作了试验.为了进一步优化发酵工艺,选择影响成品酒风味的诸多因素中最大的三个因素--糖度、酸度、接种量做三因素三水平的正交试验.结果表明,柠檬酸添加量对火龙果果酒的发酵影响最大,其次是接种量,最后是糖度.最适控制条件为柠檬酸添加量5g/L、接种量0.20g/L、糖度25%.经过发酵而成的火龙果果酒的酒色诱人、口感醇和、风味独特,具有丰富的营养价值.     

UASB-SBR-陶粒过滤工艺处理白酒生产污水

根据白酒污水水质特点 ,选择了UASB SBR 陶粒过滤处理工艺。运行结果表明可以达到国家综合排放标准的二级标准。文章重点介绍了各构筑物运行参数和调试运行情况     

Environmental fate of pesticides used in Australian viticulture III. Fate of dithianon from vine to wine

Pinot noir, bastardo, rkaziteli and semillon grapes on vines grown in the Barossa Valley of South Australia were treated with a commercial dithianon formulation. The grapes were harvested by hand eight days later, and made into wine. Grab samples of berries, grape juice and the young wine were analysed for fungicide residues. No dithianon was detected in control grape samples, grape juices or wines. Significant dithianon levels were detected on the skins of treated grape samples. Dithianon is stable on the surface of grapes under the ambient conditions prevalent under the grape canopy for at least two weeks. No dithianon was detected in grape juice, on grape skins after berry crushing, in the lees, or in the young wine. Dithianon is unstable in grape juice and wine. Dithianon half‐life (initial concentration = 1 μg/mL) in semillon grape juice = 2.8 h, semillon wine = 0.58 h, pinot noir grape juice = 4.6 h, and pinot‐noir wine = 0.29 h. Treatment with fining agents or heat does not significantly reduce the rate of degradation. These results suggest that spraying table grapes with dithianon two weeks before harvest would result in exposure to essentially the full dose of active ingredient sprayed, and increase the risk to human health through ingestion of this compound. However, any threat to human health from ingestion through grape juice or wine is limited since any contact with grape juice or wine leads to rapid decomposition of dithianon by some as yet undetermined process.