Evaluation of Valorisation Strategies to Improve Grape Stems’ Nutritional Value as an Ingredient for Ruminants’ Diets

David San Martin (), Jone Ibarruri, Nagore Luengo, Jorge Ferrer, Aser García-Rodríguez, Idoia Goiri, Raquel Atxaerandio, Jaime Zufía, Estíbaliz Sáez de Cámara and Bruno Iñarra
Additional contact information
David San Martin: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
Jone Ibarruri: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
Nagore Luengo: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
Jorge Ferrer: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
Aser García-Rodríguez: NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, Spain
Idoia Goiri: NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, Spain
Raquel Atxaerandio: NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, Spain
Jaime Zufía: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
Estíbaliz Sáez de Cámara: Faculty of Engineering Bilbao, University of the Basque Country UPV/EHU, Ingeniero Torres Quevedo Plaza, 1, 48013 Bilbao, Spain
Bruno Iñarra: AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain

Sustainability, 2023, vol. 15, issue 15, 1-13

Abstract: Grape stems are a by-product of wine production which is managed as a waste. Animal feeding arises as a potential alternative. However, its practical use may be compromised by its high lignin content. In this sense, hydrolysis emerges as a strategy to increase fibre digestibility. In addition, due to its high and variable moisture content, it should be dried to prevent microbial deterioration and a washing pre-treatment to reduce sugar content becomes necessary to minimize drying problems due to sugar melting at high temperatures. Within this framework, this study assessed the effect of washing and three different hydrolysis on the nutritive value of grape stems. A factorial design was carried out, with washing (with or without) and hydrolysis (without, enzymatic, alkali, and alkali-enzymatic) as factors. When the washing pre-treatment was not applied, only the alkali hydrolysis process maintained in vitro digestibility, but at the expense of a lower fermentation efficiency. When the washing pre-treatment was applied, fibre contents were similar among hydrolysis processes, but the alkali hydrolysis improved in vitro digestibility with similar fermentation efficiency. In conclusion, the alkali hydrolysis maintained or improved the grape stem nutritive value depending on whether the washing pre-treatment was applied or not.

Keywords: winery by-products; washing; sugar content; hydrolysis; digestibility; animal feed; circular economy (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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