| 摘要 |
<p>Grape pressings are treated by (1) elimination of alcohol to give a wine and an alcohol-free pressing; (2) distn. of the low wine togive alcohol or brandy and a residue; (3) drying of the alcohol-free pressing; (4) sepn. of pips and skins from the product of (3), the pips being used to make grape seed oil; (5) continuous diffusion of the skins from (4) with hot water or an inorganic acid soln., giving a liquid contg. tartrate and spent skins, and (6) recovery of calcium tartrate from the liquid from (5). The process gives a better yield of tartrates and causes less pollution than known methods of treating grape pressings. In an example, 8 000 kg/hr. of grape pressings were treated to give 2.81/hr. anhydrous ethanol, 247 5g/hr. grape seed oil and 1415 kg/hr. grape seed flour and 152 kg/hr. calcium tartrate. The recovery was 95%, while conventional treatments give 70-75%.</p> |
