Methodology for conditioning grape seeds to obtain oil

The current trend is to maximize the potential of limited resources and find alternative materials to integrate into circulating economy. The wine industry remains one of the most important industries in the agricultural and food sector. Therefore, much research has focused on the reuse of marc and the extraction of beneficial elements and their reuse in new products. Once this purpose is created, the problem is to use a method and technology to separate grape seeds from most impurities. Given the above premise, in this paper, we have identified the problems that have arisen in the process of separating grape seeds from pomace and we have proposed a methodology for conditioning them. Going through the proposed methodology, the degree of cleaning of the seeds is improved by aprox. 10%, which leads to a superior quality of the oil from the seed oil and an improvement in the amount of oil extracted. In the first stage of the paper, we established the methodology for conditioning the grape seeds based on an analysis of the initial sample of the white Sauvignon marc and the red Fetească neagră variety. The main problems that prevent the separation of the seeds as easily as possible appear as a result of the grape squeezing process, because first of all the lumps of the marc are formed, and secondly a significant part of the seeds is stuck in the grape skin. We collected an initial sample of the marc and then we classified and weighed the impurities and determined the amount of grape seeds in the sample. After the completion of the seed conditioning stages, we analysed the amount of residue collected from each stage and we finally obtained a separation yield of 13% for Sauvignon pomace and 19% for Fetească Neagră.