Synthesis of hydrophilic and hydrophobic carbon quantum dots from waste of wine fermentation.

ABSTRACT: Wine lees are one of the main residues formed in vast quantities during the fermentation of wine. While toxic when applied to plants and wetlands, it is a biodegradable material, and several alternatives have been proposed for its valorization as: dietary supplement in animal feed, source for various yeast extracts and bioconversion feedstock. The implementation of stricter environment protection regulations resulted in increasing costs for wineries as their treatment process constitutes an unavoidable and expensive step in wine production. We propose here an alternative method to reduce waste and add value to wine production by exploiting this rich carbon source and use it as a raw material for producing carbon quantum dots (CQDs). A complete synthetic pathway is discussed, comprising the

SUBMITTER: Varisco M 

PROVIDER: S-EPMC5749999 | biostudies-literature | 2017 Dec

REPOSITORIES: biostudies-literature