The Trends and Prospects of Winemaking in Poland

Viticulture and winery origins in Poland date to the tenth century, but their tradition has been reborn in the last ten years, resulting in a development of small vineyards producing excellent wines not only for the local market. Due to the cold climate, usually short summers with moderate and low temperatures, the grapes are characterized by lower sugar content and higher acidity compared to those grown in the south of Europe. According to the European Union regulations, Poland was classified as the coldest wine-growing region (A) and officially acknowledged as a wine-producing country. The grapevine cultivars adopted to the harsh climatic conditions give the Polish grape wines some unique sensory features. The most popular varieties of grapes for the production of red wine are Regent, Rondo, Pinot Noir, Maréchal Foch, Cabernet Cortis, Tryumf Alzacji, Cascade and Dornfelder. For white wine production, Solaris, Riesling, Seyval Blanc, Pinot Gris, Johanniter, Jutrzenka, Hibernal, Aurora, Bianka, Traminer, Jutrzenka and Siberia are mostly used in Poland. This chapter presents Polish grape winery with its specificity and prospects for the future. The traditional products of Polish fermentation industry, fruit wines and meads, are also mentioned

Application of grille for freeze drying process of biopreparate with bacteria of Lactobacillus plantarum

Analizowano możliwość intensyfikacji procesu liofilizacji biopreparatu zawierającego bakterie Lactobacillus plantarum przez zastosowanie tac z kratownicą. Wykonano badania porównawcze kinetyki procesu liofilizacji biopreparatu z użyciem tac z kratownicą i tac bez kratownicy. Wykazano, że zastosowanie kratownicy skracało proces liofilizacji o 1,5 godziny i nie wpływało na obniżenie jakości produktu. Liczba drobnoustrojów przeżywających w próbach suszonych na tacy z kratownicą (5,4×10^9 j.t.k./g.s.s.) nie różniła się znacząco od liczby mikroorganizmów w biopreparacie suszonym na tacy bez kratownicy (5,6×10^9 j.t.k./g.s.s.).The purpose of the study was to analyse the possibility intensification of freeze drying process of biopreparate with bacteria of Lactobacillus plantarum. The process was leaded to use a grille. The research of kinetic of freeze drying process was made with or without to use grille. The result of this study show that to use a grille reduce of time of freeze drying process about 1,5 hour, without reduction of product quality

Co-Pyrolysis of Beet Pulp and Defecation Lime in TG-MS System

The process of pyrolysis of beet pulp, a by-product after the extraction of raw sugar from sugar beet, with the addition of defecation lime was studied in a thermobalance coupled with a mass spectrometer. The beet pulp pyrolysis process took place completely at 600 °C, and the resulting char, tar and gas were characterized by higher heating values of 23.9, 21.6 and 7.77 MJ/kg, respectively. The addition of the defecation lime to beet pulp caused both an increase in the char production yield and a decrease in the tar production yield. At the same time, the higher heating value of char and tar decreased along with the increase of defecation lime added to the sample. The deconvolution of derivative thermogravimetric (DTG) curves allowed us to identify the basic components of beet pulp, for which the activation energy by isoconversion method was calculated. The 20 wt.% addition of defecation lime caused an increase of the activation energy by about 18%. Further increase in the defecation lime content resulted in a reduction of activation energy. At the temperature above 600 °C, calcination of calcium carbonate contained in defecation lime occurred. The CO2 produced during calcination process did not cause auto-gasification of char

Functional ice cream with a “clean label”

High market competitiveness as well as increased interest in health-related products forces producers to create new products and innovative production technologies that would encourage a potential customer to buy. The idea of "clean label" enjoys growing popularity due to the strong interest in healthy, unprocessed products and simple ingredients. Currently, products of this type are not yet very popular in the assortment of ice cream available on the Polish market. Ice cream enriched with selected nutrients are in accordance with prevailing dietary trends. An interesting proposal to increase the health value of ice cream may be the introduction of vitamins, mineral preparations and dietary fiber into their composition. The pro-health activity of dietary fiber is related to their beneficial effects on human intestinal microflora. From technological point of view, ice cream with the addition of fiber preparation was characterized by a significantly longer melting time than ice cream without fiber. Another way to enrich the ice cream is the addition of probiotics. Consumption of probiotic-containing ice cream can have a positive effect on human health mainly through immune system. In order to achieve the desired health effect as a result of consumption of probiotic ice cream, it is necessary to ensure therapeutic minimum related to ensuring the minimum number of viable cells of probiotic bacteria necessary to guarantee the beneficial effects of probiotic microflora on the human body (e.g. milk fermented beverages, the therapeutic minimum is 106-107 CFU/g)

Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk

The aim of the research was to explore the effect of carbon sources on the proliferation of Lactobacillus helveticus. In this study, lactose was added to skim milk medium and the effects of carbon sources on the growth and proliferation of Lactobacillus helveticus in low- and high-sugar media were compared from the aspects of metabolism-related enzyme activity, proteomics, and transcriptomics. The results showed that under high-sugar conditions, the rate of substance transport to cells and the Embden–Meyerhof–Parnas (EMP) pathway were significantly accelerated. The synthesis and metabolism of cells were significantly enhanced, which was beneficial to the rapid proliferation of cells. By increasing the lactose concentration in the medium and optimizing the culture method, the cell density of Lactobacillus helveticus reached 3.98 × 109 CFU/ml; a good proliferation effect was obtained

Thermal disposal of municipal waste on a grid - is it a proper technology?

Problem energetycznego wykorzystania biomasy z odpadów komunalnych jest szczególnie istotny w aspekcie zobowiązań Polski wynikających z Traktatu Akcesyjnego, a także z ustawy o odpadach, dotyczących redukcji składowanych odpadów ulegających biodegradacji. Jednak kompleksowe badania własności fizykochemicznych i kinetycznych podstawowych rodzajów morfologicznych, odpadów wykazały że spalanie mieszaniny odpadów przy pomocy powszechnie stosowanej technologii rusztowej, nie prowadzi do całkowicie czystej ekologicznie utylizacji. Różnorodność własności fizykochemicznych poszczególnych odmian morfologicznych powoduje powstanie produktów utylizacji, które są odpadami. Powstały bowiem popiół i żużel zawierać mogą nawet 30% części palnych i muszą być w dalszym ciągu składowane lub poddane ponownej utylizacji.The problem of the energy use of biomass coming from the municipal waste is particularly relevant in terms of Polish obligations arising from the Accession Treaty and the law on waste, concerning reduction of storage of biodegradable waste. However, a comprehensive study of physicochemical and kinetic properties of the basic morphological types of waste, have shown that the incineration of waste mixtures with the use of the common grate technology, does not provide a completely ecologically pure disposal. The variety of physicochemical properties of different morphological varieties creates products of utilization that are considered as waste. Because the formed ash and slag may contain up to 30% of combustible material and should be stored further on or re-utilized

Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads were explored. Firstly, electrical characteristics and the rheology of bead-forming solutions were measured, revealing that all systems had strong negative charge and exhibited shear-thinning behavior. The textural results demonstrated that the properties of emulsion gel beads were improved with increasing the content of pectin. It was also confirmed that crosslinking was formed between WPI emulsion and pectin by Fourier Transform Infrared (FTIR) analysis and thermogravimetric analysis (TGA). In addition, the shape of the beads was spherical or ellipses with smooth surfaces and they had a tight gel network of internal structures, which was visualized by using electron microscopy (SEM). Finally, the amount of quercetin released in vitro was gradually decreased with increasing pectin content; it was as low as 0.59%. These results revealed that WPI emulsion–pectin gel beads might be an effective delivery system for quercetin as a colon target and are worth exploring further

The Use of Acidic Hydrolysates after Furfural Production from Sugar Waste Biomass as a Fermentation Medium in the Biotechnological Production of Hydrogen

This study investigates a simultaneous processing of sugar beet pulp (SBP) for furfural, hydrogen and methane production using various pretreatment methods. In the experiments, sugar beet pulp was first subjected to thermal and thermochemical pretreatment at 140 °C. Then hydrolysates from these operations were investigated for their potential for methane and hydrogen production in batch tests. The experiments showed that thermal pretreatment of SBP resulted in the highest biogas and methane yields of 945 dm3/kg volatile solids (VS) and 374 dm3 CH4/kg VS, respectively, and a moderate hydrogen production of 113 dm3 H2/kg VS, which corresponded to a calculated energy production of 142 kWh/t; however, only low amount of furfural was obtained (1.63 g/L). Conversely, the highest furfural yield of 12 g/L was achieved via thermochemical pretreatment of SBP; however, biogas production from hydrolysate was much lower (215 dm3/kg VS) and contained only 67 dm3/kg VS of hydrogen. Meanwhile, in the experiment with lower amounts of sulfuric acid (2%) used for pretreatment, a moderate furfural production of 4 g/L was achieved with as high as 220 dm3/kg VS of hydrogen and the corresponding energy yield of 75 kWh/t