Extraction and study of Intracellular compounds of sedimentary wine yeast-waste product of wine production

Abstract

The present work describes the results of research of a complex of substances obtained from sedimentary wine yeast by extraction with food extractants with the use of ultrasound. The filtrates of alcoholic extracts of yeast and sediments isolated from filtrate were investigated. It has been shown that hydrophobic substances moderately soluble and poorly soluble in alcohol, such as ethyl esters of fatty acids, fatty acids, phospholipids, sterols, squalene, were isolated from sedimentary wine yeast by extraction with alcohol-containing extractants. The mechanical effect of ultrasound provides faster and more complete penetration of the solvent into the intracellular substances. Ultrasound allows one to achieve greater penetration of the solvent into plant tissues and improve mass exchange. Ultrasonic waves, causing cavitation in the liquid, destroy cell walls and promote the release of cell matrix components. Thus, during the US treatment of suspended sedimentary wine yeast a mixture of fatty acid ethyl ester more than 2 times and squalene-1.5 times, compared to the control, is observed.