A pressed grape has lost its liquid core, but not its strength.
It is still a source of nutrition for man and for the environment.
Would you have ever thought so?
A small health concentrate
Grape-seeds are the seeds contained within each and every grape.
Here at Di Lorenzo, we can dry them with an elaborate natural process, whilst retaining a high degree of purity.
That which we manage to obtain in large amounts (our production can potentially exceed 10,000 tonnes a year) is a seed with high nutritional properties.
It has two applications on the market.
The first is that of an anti-oxidant.
Grape-seeds contain a very high percentage of polyphenols, a varied group of natural substances renowned for their positive action on human health. On the market, they are used in the pharmaceutical sector as food supplements and in the nutraceutical sector as functional food (namely, food that associates high digestibility and hypo-allergenic properties with the curative properties of natural active principles).
The second is that of an oil.
It is recommended by modern food treatments for its high content of polyunsaturated components, by far more than any other vegetable oil.
It is also used in cosmetics for its high content of polyunsaturated fat, like linoleic acid, which defends skin cells, for instance, against ageing.
A small and yet great health concentrate.
The salt of gourmands
Calcium tartrate is a poorly soluble salt naturally occurring in grapes.
It derives from vinification by-products. At Di Lorenzo, we make it by processing marcs, from which we have previously removed the alcohol, we then wash it with vinasse and hot water or by treating the vinasse of the dregs.
Tartrate leaves our production as a semi-finished product, as grey powder. However, in everyday life, as tartaric acid it can transform itself and take on a different appearance.
A first function is in the wine sector, as an acidity regulator naturally occurring in wine.
It is also widely used in the food industry.
It is a natural preservative, emulsifier and acidifier for industrial bread-making. Plus, it is used as an ingredient for sweets, jellies, jams and marmalades, fizzy drinks, biscuits and even yeast.
It is also widely used in the pharmaceutical sector.
It is used in drugs for heart patients, but also in simple syrups, in effervescent powders, or even as a coating for capsules. Recently, it has also been employed in new specialist medicine, such as slow-release patches.
Finally, its low solubility makes it an excellent component to make lotions and powders for cosmetic use and – a merely random and involuntary combination – to make plaster and cements for plaster.
Back to our roots
Often many kinds of soil, especially those used for intensive farming or only fertilised with mineral fertilisers, lose their properties after a few years, causing an impoverishment in terms of organic fertility.
Processing residues at Di Lorenzo are instead rich in nitrogen and phosphorus, they maintain their high nutritional value.
They are recommended to give new life and enrich agricultural settings with natural substances and are natural fertilisers with high amounts of organic substances.
Our residues used in the agricultural sector can be divided into three classes:
This is the solid part consisting of vegetable residues after mechanical separation (centrifuge) from the liquid part. Legislative decree no. 75 of April 2010 classifies it as a fertiliser.
Stabilised vinasse or digestate
This is solid vinasse from the anaerobic digestion plant (link). It is fairly similar to centrifuged slops and is a useful and sought after type of compost and natural fertiliser.
This is the excess sludge extracted from the denitrification, oxidation and nitrification section of the treatment plant. The law (Legislative decree 99/92) confirms its validity for agronomic use, while numerous studies and university experiments guarantee that it is effective and beneficial for the environment.
Although there are many, I shall quote one published in the Informatore Agrario 19/2000: “Use of sewage sludge in agriculture, results after nine years of tests” written by researchers from the University of Bologna (G. Baldoni, G. Toderi) – and the CRPA of Reggio Emilia (L. Cortellini and P. Mantovani).
Everything that we receive from the land, we give back, providing support for the vegetation cycle.