Development of Activated Carbon Using Vine Shoots (Vitis Vinifera) and Its Use for Wine Treatment
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- 作者：B. Corcho-Corral ; M. Olivares-Marí ; n ; E. Valdes-Sá ; nchez ; C. Ferná ; ndez-Gonzá ; lez ; A. Mací ; as-Garcí ; a ; and V. Gó ; mez-Serrano
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：February 9, 2005
- 年：2005
- 卷：53
- 期：3
- 页码：644 - 650
- 全文大小：235K
- 年卷期：v.53,no.3(February 9, 2005)
- ISSN：1520-5118
文摘
An abundant and low-cost agricultural waste such as vine shoots (Vitis vinifera) (VS), which isgenerated by the annual pruning of vineyards, has been used as raw material in the preparation ofpowder activated carbon (AC) with a view to develop a new fining agent for white wines. A commercialactivated carbon, S5X-Agrovin, was used for comparison purposes. From VS size-reduced pieces,AC was prepared using phosphoric acid as activating agent. The concentration of the H3PO4 solution,the impregnation temperature, and the carbonization conditions were controlled. The carbons weretexturally characterized by gas adsorption (N2, -196 
C), mercury porosimetry, and densitymeasurements. FT-IR spectroscopy was used in the analysis of the surface functional groups andstructures of the carbons. Three varieties of white wine (i.e., cv. Cayetana, cv. Macabeo, and cv.Sauvignon Blanc) were treated with the activated carbons. Color changes were monitored by UV-vis spectrometry. Significant differences in the degree of uptake of polyphenols were observeddepending on the wine variety and on the method of preparation of activated carbon. The carbonprepared by first impregnation of VS with the 60 vol% H3PO4 solution at 50 C and by thencarbonization of the resultant product at 400 C for 2 h presents a higher ability to discolor the whitewines. The action of this carbon is comparable to that shown by the commercial product. Both carbonspossess a well-developed porosity in the macropore range.Keywords: Vine shoots; chemical activation; activated carbon; white wines
C), mercury porosimetry, and densitymeasurements. FT-IR spectroscopy was used in the analysis of the surface functional groups andstructures of the carbons. Three varieties of white wine (i.e., cv. Cayetana, cv. Macabeo, and cv.Sauvignon Blanc) were treated with the activated carbons. Color changes were monitored by UV-vis spectrometry. Significant differences in the degree of uptake of polyphenols were observeddepending on the wine variety and on the method of preparation of activated carbon. The carbonprepared by first impregnation of VS with the 60 vol% H3PO4 solution at 50 C and by thencarbonization of the resultant product at 400 C for 2 h presents a higher ability to discolor the whitewines. The action of this carbon is comparable to that shown by the commercial product. Both carbonspossess a well-developed porosity in the macropore range.Keywords: Vine shoots; chemical activation; activated carbon; white wines