SgmlV1, PascalFrancis, Corpus, bibRecord, 000012

Humic acid-like fractions in raw and vermicomposted winery and distillery wastes

Identifieur interne : 000012 ( PascalFrancis/Corpus ); précédent : 000011; suivant : 000013

Humic acid-like fractions in raw and vermicomposted winery and distillery wastes

Auteurs : Esperanza Romero ; Cesar Plaza ; Nicola Senesi ; Rogelio Nogales ; Alfredo Polo

Source :

Geoderma : (Amsterdam) [ 0016-7061 ] ; 2007.

RBID : Pascal:07-0264306

Descripteurs français

Pascal (Inist)
- Acide humique, Lombricompostage, Compost, Distillerie, Déchet, Substrat, Marc raisin, Mélange, Boue résiduaire, Vinasse, Sarment, Transformation chimique, Modification chimique, Diminution, Carbone organique, Teneur carbone, Rapport carbone azote, Composé aliphatique, Caractère, Acidité, Groupe fonctionnel, Polyoside, Structure, Domaine moléculaire, Hétérogénéité, Eisenia andrei, <<>>.

English descriptors

KwdEn :
- Aliphatic compound, Carbon content, Carbon nitrogen ratio, Character, Chemical modification, Chemical transformation, Compost, Decrease, Distillery, Functional group, Grape marc, Mixture, Molecular domain, Polysaccharide, Structure, Vermicomposting, Vinasse, Vineshoot, Wastes, acidity, heterogeneity, humic acids, organic carbon, sewage sludge, substrates.

Abstract

Three different substrates from winery and distillery wastes including a spent grape marc (SGM), a mixture of SGM and lees cake (SGML) and a mixture of biosolid vinasse and vine shoots (BvS) were vermicomposted with Eisenia andrei for 8 months. The chemical changes occurring in the bulk substrates and in their humic acid-like (HAL) fractions were investigated. Vermicomposting produced a decrease of total organic C content and C/N ratio, and an increase of total extractable C and humic acid C contents in the three substrates. The HAL fractions in the initial substrates were characterized by a marked aliphatic character, small acidic functional group content, a marked presence of proteinaceous materials and polysaccharide-like structures, extended molecular heterogeneity and small degrees of aromatic ring polycondensation, polymerisation and humification. After vennicomposting, the chemical and structural characteristics of HAL fractions approached those typical of soil humic acid. In particular, a loss of aliphatic, polypeptidic and carbohydrate components, and an increase in oxygenated and acidic functional groups occurred. Results obtained showed that vermicomposting is a suitable treatment for transforming fresh organic matter in SGM, SGML and, especially, BvS into humified forms, thus enhancing the quality of these materials as soil organic amendments. Further, the mixture SGML yielded slightly better results in terms of HAL fraction quality and humification degree of the final product, with respect to SGM.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0016-7061`
A02	`01`			`@0 GEDMAB`
A03		`1`		`@0 Geoderma : (Amst.)`
A05				`@2 139`
A06				`@2 3-4`
A08	`01`	`1`	`ENG`	`@1 Humic acid-like fractions in raw and vermicomposted winery and distillery wastes`
A11	`01`	`1`		`@1 ROMERO (Esperanza)`
A11	`02`	`1`		`@1 PLAZA (Cesar)`
A11	`03`	`1`		`@1 SENESI (Nicola)`
A11	`04`	`1`		`@1 NOGALES (Rogelio)`
A11	`05`	`1`		`@1 POLO (Alfredo)`
A14	`01`			`@1 Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1 @2 18008 Granada @3 ESP @Z 1 aut. @Z 4 aut.`
A14	`02`			`@1 Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo @2 28006 Madrid @3 ESP @Z 2 aut. @Z 5 aut.`
A14	`03`			`@1 Dipartimento di Biologia e Chimica Agroforestale ed Ambientale, University ofBari, Via Amendola 165/A @2 70126 Bari @3 ITA @Z 3 aut.`
A20				`@1 397-406`
A21				`@1 2007`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 3607 @5 354000159914260150`
A44				`@0 0000 @1 © 2007 INIST-CNRS. All rights reserved.`
A45				`@0 1/2 p.`
A47	`01`	`1`		`@0 07-0264306`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Geoderma : (Amsterdam)`
A66	`01`			`@0 NLD`
C01	`01`		`ENG`	@0 Three different substrates from winery and distillery wastes including a spent grape marc (SGM), a mixture of SGM and lees cake (SGML) and a mixture of biosolid vinasse and vine shoots (BvS) were vermicomposted with Eisenia andrei for 8 months. The chemical changes occurring in the bulk substrates and in their humic acid-like (HAL) fractions were investigated. Vermicomposting produced a decrease of total organic C content and C/N ratio, and an increase of total extractable C and humic acid C contents in the three substrates. The HAL fractions in the initial substrates were characterized by a marked aliphatic character, small acidic functional group content, a marked presence of proteinaceous materials and polysaccharide-like structures, extended molecular heterogeneity and small degrees of aromatic ring polycondensation, polymerisation and humification. After vennicomposting, the chemical and structural characteristics of HAL fractions approached those typical of soil humic acid. In particular, a loss of aliphatic, polypeptidic and carbohydrate components, and an increase in oxygenated and acidic functional groups occurred. Results obtained showed that vermicomposting is a suitable treatment for transforming fresh organic matter in SGM, SGML and, especially, BvS into humified forms, thus enhancing the quality of these materials as soil organic amendments. Further, the mixture SGML yielded slightly better results in terms of HAL fraction quality and humification degree of the final product, with respect to SGM.
C02	`01`	`2`		`@0 226C03`
C02	`02`	`X`		`@0 002A32`
C02	`03`	`2`		`@0 001E01P03`
C03	`01`	`2`	`FRE`	`@0 Acide humique @5 01`
C03	`01`	`2`	`ENG`	`@0 humic acids @5 01`
C03	`01`	`2`	`SPA`	`@0 Acido húmico @5 01`
C03	`02`	`X`	`FRE`	`@0 Lombricompostage @5 02`
C03	`02`	`X`	`ENG`	`@0 Vermicomposting @5 02`
C03	`02`	`X`	`SPA`	`@0 Vermicompostaje @5 02`
C03	`03`	`X`	`FRE`	`@0 Compost @5 03`
C03	`03`	`X`	`ENG`	`@0 Compost @5 03`
C03	`03`	`X`	`SPA`	`@0 Compost @5 03`
C03	`04`	`X`	`FRE`	`@0 Distillerie @5 04`
C03	`04`	`X`	`ENG`	`@0 Distillery @5 04`
C03	`04`	`X`	`SPA`	`@0 Destilería @5 04`
C03	`05`	`X`	`FRE`	`@0 Déchet @5 05`
C03	`05`	`X`	`ENG`	`@0 Wastes @5 05`
C03	`05`	`X`	`SPA`	`@0 Desperdicio @5 05`
C03	`06`	`2`	`FRE`	`@0 Substrat @5 06`
C03	`06`	`2`	`ENG`	`@0 substrates @5 06`
C03	`07`	`X`	`FRE`	`@0 Marc raisin @5 07`
C03	`07`	`X`	`ENG`	`@0 Grape marc @5 07`
C03	`07`	`X`	`SPA`	`@0 Orujo uva @5 07`
C03	`08`	`X`	`FRE`	`@0 Mélange @5 08`
C03	`08`	`X`	`ENG`	`@0 Mixture @5 08`
C03	`08`	`X`	`SPA`	`@0 Mezcla @5 08`
C03	`09`	`2`	`FRE`	`@0 Boue résiduaire @5 09`
C03	`09`	`2`	`ENG`	`@0 sewage sludge @5 09`
C03	`10`	`X`	`FRE`	`@0 Vinasse @5 10`
C03	`10`	`X`	`ENG`	`@0 Vinasse @5 10`
C03	`10`	`X`	`SPA`	`@0 Vinaza @5 10`
C03	`11`	`X`	`FRE`	`@0 Sarment @5 11`
C03	`11`	`X`	`ENG`	`@0 Vineshoot @5 11`
C03	`11`	`X`	`SPA`	`@0 Sarmiento @5 11`
C03	`12`	`X`	`FRE`	`@0 Transformation chimique @5 12`
C03	`12`	`X`	`ENG`	`@0 Chemical transformation @5 12`
C03	`12`	`X`	`SPA`	`@0 Transformación química @5 12`
C03	`13`	`X`	`FRE`	`@0 Modification chimique @5 13`
C03	`13`	`X`	`ENG`	`@0 Chemical modification @5 13`
C03	`13`	`X`	`SPA`	`@0 Modificación química @5 13`
C03	`14`	`X`	`FRE`	`@0 Diminution @5 14`
C03	`14`	`X`	`ENG`	`@0 Decrease @5 14`
C03	`14`	`X`	`SPA`	`@0 Disminución @5 14`
C03	`15`	`2`	`FRE`	`@0 Carbone organique @5 15`
C03	`15`	`2`	`ENG`	`@0 organic carbon @5 15`
C03	`15`	`2`	`SPA`	`@0 Carbono orgánico @5 15`
C03	`16`	`X`	`FRE`	`@0 Teneur carbone @5 16`
C03	`16`	`X`	`ENG`	`@0 Carbon content @5 16`
C03	`16`	`X`	`SPA`	`@0 Contenido carbono @5 16`
C03	`17`	`X`	`FRE`	`@0 Rapport carbone azote @5 17`
C03	`17`	`X`	`ENG`	`@0 Carbon nitrogen ratio @5 17`
C03	`17`	`X`	`SPA`	`@0 Relación carbono nitrógeno @5 17`
C03	`18`	`X`	`FRE`	`@0 Composé aliphatique @5 18`
C03	`18`	`X`	`ENG`	`@0 Aliphatic compound @5 18`
C03	`18`	`X`	`SPA`	`@0 Compuesto alifático @5 18`
C03	`19`	`X`	`FRE`	`@0 Caractère @5 19`
C03	`19`	`X`	`ENG`	`@0 Character @5 19`
C03	`19`	`X`	`SPA`	`@0 Caracter @5 19`
C03	`20`	`2`	`FRE`	`@0 Acidité @5 20`
C03	`20`	`2`	`ENG`	`@0 acidity @5 20`
C03	`21`	`X`	`FRE`	`@0 Groupe fonctionnel @5 21`
C03	`21`	`X`	`ENG`	`@0 Functional group @5 21`
C03	`21`	`X`	`SPA`	`@0 Grupo funcional @5 21`
C03	`22`	`X`	`FRE`	`@0 Polyoside @2 NK @5 22`
C03	`22`	`X`	`ENG`	`@0 Polysaccharide @2 NK @5 22`
C03	`22`	`X`	`SPA`	`@0 Poliósido @2 NK @5 22`
C03	`23`	`X`	`FRE`	`@0 Structure @5 23`
C03	`23`	`X`	`ENG`	`@0 Structure @5 23`
C03	`23`	`X`	`SPA`	`@0 Estructura @5 23`
C03	`24`	`X`	`FRE`	`@0 Domaine moléculaire @5 24`
C03	`24`	`X`	`ENG`	`@0 Molecular domain @5 24`
C03	`24`	`X`	`SPA`	`@0 Dominio molecular @5 24`
C03	`25`	`2`	`FRE`	`@0 Hétérogénéité @5 25`
C03	`25`	`2`	`ENG`	`@0 heterogeneity @5 25`
C03	`25`	`2`	`SPA`	`@0 Heterogeneidad @5 25`
C03	`26`	`2`	`FRE`	`@0 Eisenia andrei @4 INC @5 52`
C03	`27`	`2`	`FRE`	`@0 <<>> @4 INC @5 53`
N21				`@1 176`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 07-0264306 INIST
ET :	Humic acid-like fractions in raw and vermicomposted winery and distillery wastes
AU :	ROMERO (Esperanza); PLAZA (Cesar); SENESI (Nicola); NOGALES (Rogelio); POLO (Alfredo)
AF :	Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1/18008 Granada/Espagne (1 aut., 4 aut.); Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo/28006 Madrid/Espagne (2 aut., 5 aut.); Dipartimento di Biologia e Chimica Agroforestale ed Ambientale, University ofBari, Via Amendola 165/A/70126 Bari/Italie (3 aut.)
DT :	Publication en série; Niveau analytique
SO :	Geoderma : (Amsterdam); ISSN 0016-7061; Coden GEDMAB; Pays-Bas; Da. 2007; Vol. 139; No. 3-4; Pp. 397-406; Bibl. 1/2 p.
LA :	Anglais
EA :	Three different substrates from winery and distillery wastes including a spent grape marc (SGM), a mixture of SGM and lees cake (SGML) and a mixture of biosolid vinasse and vine shoots (BvS) were vermicomposted with Eisenia andrei for 8 months. The chemical changes occurring in the bulk substrates and in their humic acid-like (HAL) fractions were investigated. Vermicomposting produced a decrease of total organic C content and C/N ratio, and an increase of total extractable C and humic acid C contents in the three substrates. The HAL fractions in the initial substrates were characterized by a marked aliphatic character, small acidic functional group content, a marked presence of proteinaceous materials and polysaccharide-like structures, extended molecular heterogeneity and small degrees of aromatic ring polycondensation, polymerisation and humification. After vennicomposting, the chemical and structural characteristics of HAL fractions approached those typical of soil humic acid. In particular, a loss of aliphatic, polypeptidic and carbohydrate components, and an increase in oxygenated and acidic functional groups occurred. Results obtained showed that vermicomposting is a suitable treatment for transforming fresh organic matter in SGM, SGML and, especially, BvS into humified forms, thus enhancing the quality of these materials as soil organic amendments. Further, the mixture SGML yielded slightly better results in terms of HAL fraction quality and humification degree of the final product, with respect to SGM.
CC :	226C03; 002A32; 001E01P03
FD :	Acide humique; Lombricompostage; Compost; Distillerie; Déchet; Substrat; Marc raisin; Mélange; Boue résiduaire; Vinasse; Sarment; Transformation chimique; Modification chimique; Diminution; Carbone organique; Teneur carbone; Rapport carbone azote; Composé aliphatique; Caractère; Acidité; Groupe fonctionnel; Polyoside; Structure; Domaine moléculaire; Hétérogénéité; Eisenia andrei; <<>>
ED :	humic acids; Vermicomposting; Compost; Distillery; Wastes; substrates; Grape marc; Mixture; sewage sludge; Vinasse; Vineshoot; Chemical transformation; Chemical modification; Decrease; organic carbon; Carbon content; Carbon nitrogen ratio; Aliphatic compound; Character; acidity; Functional group; Polysaccharide; Structure; Molecular domain; heterogeneity
SD :	Acido húmico; Vermicompostaje; Compost; Destilería; Desperdicio; Orujo uva; Mezcla; Vinaza; Sarmiento; Transformación química; Modificación química; Disminución; Carbono orgánico; Contenido carbono; Relación carbono nitrógeno; Compuesto alifático; Caracter; Grupo funcional; Poliósido; Estructura; Dominio molecular; Heterogeneidad
LO :	INIST-3607.354000159914260150
ID :	07-0264306

Links to Exploration step

Pascal:07-0264306

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Humic acid-like fractions in raw and vermicomposted winery and distillery wastes</title>
<author><name sortKey="Romero, Esperanza" sort="Romero, Esperanza" uniqKey="Romero E" first="Esperanza" last="Romero">Esperanza Romero</name>
<affiliation><inist:fA14 i1="01"><s1>Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1</s1>
<s2>18008 Granada</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Plaza, Cesar" sort="Plaza, Cesar" uniqKey="Plaza C" first="Cesar" last="Plaza">Cesar Plaza</name>
<affiliation><inist:fA14 i1="02"><s1>Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Senesi, Nicola" sort="Senesi, Nicola" uniqKey="Senesi N" first="Nicola" last="Senesi">Nicola Senesi</name>
<affiliation><inist:fA14 i1="03"><s1>Dipartimento di Biologia e Chimica Agroforestale ed Ambientale, University ofBari, Via Amendola 165/A</s1>
<s2>70126 Bari</s2>
<s3>ITA</s3>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Nogales, Rogelio" sort="Nogales, Rogelio" uniqKey="Nogales R" first="Rogelio" last="Nogales">Rogelio Nogales</name>
<affiliation><inist:fA14 i1="01"><s1>Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1</s1>
<s2>18008 Granada</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Polo, Alfredo" sort="Polo, Alfredo" uniqKey="Polo A" first="Alfredo" last="Polo">Alfredo Polo</name>
<affiliation><inist:fA14 i1="02"><s1>Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">07-0264306</idno>
<date when="2007">2007</date>
<idno type="stanalyst">PASCAL 07-0264306 INIST</idno>
<idno type="RBID">Pascal:07-0264306</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000012</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Humic acid-like fractions in raw and vermicomposted winery and distillery wastes</title>
<author><name sortKey="Romero, Esperanza" sort="Romero, Esperanza" uniqKey="Romero E" first="Esperanza" last="Romero">Esperanza Romero</name>
<affiliation><inist:fA14 i1="01"><s1>Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1</s1>
<s2>18008 Granada</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Plaza, Cesar" sort="Plaza, Cesar" uniqKey="Plaza C" first="Cesar" last="Plaza">Cesar Plaza</name>
<affiliation><inist:fA14 i1="02"><s1>Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Senesi, Nicola" sort="Senesi, Nicola" uniqKey="Senesi N" first="Nicola" last="Senesi">Nicola Senesi</name>
<affiliation><inist:fA14 i1="03"><s1>Dipartimento di Biologia e Chimica Agroforestale ed Ambientale, University ofBari, Via Amendola 165/A</s1>
<s2>70126 Bari</s2>
<s3>ITA</s3>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Nogales, Rogelio" sort="Nogales, Rogelio" uniqKey="Nogales R" first="Rogelio" last="Nogales">Rogelio Nogales</name>
<affiliation><inist:fA14 i1="01"><s1>Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1</s1>
<s2>18008 Granada</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Polo, Alfredo" sort="Polo, Alfredo" uniqKey="Polo A" first="Alfredo" last="Polo">Alfredo Polo</name>
<affiliation><inist:fA14 i1="02"><s1>Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Geoderma : (Amsterdam)</title>
<title level="j" type="abbreviated">Geoderma : (Amst.)</title>
<idno type="ISSN">0016-7061</idno>
<imprint><date when="2007">2007</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Geoderma : (Amsterdam)</title>
<title level="j" type="abbreviated">Geoderma : (Amst.)</title>
<idno type="ISSN">0016-7061</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aliphatic compound</term>
<term>Carbon content</term>
<term>Carbon nitrogen ratio</term>
<term>Character</term>
<term>Chemical modification</term>
<term>Chemical transformation</term>
<term>Compost</term>
<term>Decrease</term>
<term>Distillery</term>
<term>Functional group</term>
<term>Grape marc</term>
<term>Mixture</term>
<term>Molecular domain</term>
<term>Polysaccharide</term>
<term>Structure</term>
<term>Vermicomposting</term>
<term>Vinasse</term>
<term>Vineshoot</term>
<term>Wastes</term>
<term>acidity</term>
<term>heterogeneity</term>
<term>humic acids</term>
<term>organic carbon</term>
<term>sewage sludge</term>
<term>substrates</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Acide humique</term>
<term>Lombricompostage</term>
<term>Compost</term>
<term>Distillerie</term>
<term>Déchet</term>
<term>Substrat</term>
<term>Marc raisin</term>
<term>Mélange</term>
<term>Boue résiduaire</term>
<term>Vinasse</term>
<term>Sarment</term>
<term>Transformation chimique</term>
<term>Modification chimique</term>
<term>Diminution</term>
<term>Carbone organique</term>
<term>Teneur carbone</term>
<term>Rapport carbone azote</term>
<term>Composé aliphatique</term>
<term>Caractère</term>
<term>Acidité</term>
<term>Groupe fonctionnel</term>
<term>Polyoside</term>
<term>Structure</term>
<term>Domaine moléculaire</term>
<term>Hétérogénéité</term>
<term>Eisenia andrei</term>
<term><<>></term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">Three different substrates from winery and distillery wastes including a spent grape marc (SGM), a mixture of SGM and lees cake (SGML) and a mixture of biosolid vinasse and vine shoots (BvS) were vermicomposted with Eisenia andrei for 8 months. The chemical changes occurring in the bulk substrates and in their humic acid-like (HAL) fractions were investigated. Vermicomposting produced a decrease of total organic C content and C/N ratio, and an increase of total extractable C and humic acid C contents in the three substrates. The HAL fractions in the initial substrates were characterized by a marked aliphatic character, small acidic functional group content, a marked presence of proteinaceous materials and polysaccharide-like structures, extended molecular heterogeneity and small degrees of aromatic ring polycondensation, polymerisation and humification. After vennicomposting, the chemical and structural characteristics of HAL fractions approached those typical of soil humic acid. In particular, a loss of aliphatic, polypeptidic and carbohydrate components, and an increase in oxygenated and acidic functional groups occurred. Results obtained showed that vermicomposting is a suitable treatment for transforming fresh organic matter in SGM, SGML and, especially, BvS into humified forms, thus enhancing the quality of these materials as soil organic amendments. Further, the mixture SGML yielded slightly better results in terms of HAL fraction quality and humification degree of the final product, with respect to SGM.</div>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0016-7061</s0>
</fA01>
<fA02 i1="01"><s0>GEDMAB</s0>
</fA02>
<fA03 i2="1"><s0>Geoderma : (Amst.)</s0>
</fA03>
<fA05><s2>139</s2>
</fA05>
<fA06><s2>3-4</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Humic acid-like fractions in raw and vermicomposted winery and distillery wastes</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>ROMERO (Esperanza)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>PLAZA (Cesar)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>SENESI (Nicola)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>NOGALES (Rogelio)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>POLO (Alfredo)</s1>
</fA11>
<fA14 i1="01"><s1>Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1</s1>
<s2>18008 Granada</s2>
<s3>ESP</s3>
<sZ>1 aut.</sZ>
<sZ>4 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo</s1>
<s2>28006 Madrid</s2>
<s3>ESP</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</fA14>
<fA14 i1="03"><s1>Dipartimento di Biologia e Chimica Agroforestale ed Ambientale, University ofBari, Via Amendola 165/A</s1>
<s2>70126 Bari</s2>
<s3>ITA</s3>
<sZ>3 aut.</sZ>
</fA14>
<fA20><s1>397-406</s1>
</fA20>
<fA21><s1>2007</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>3607</s2>
<s5>354000159914260150</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2007 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>1/2 p.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>07-0264306</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Geoderma : (Amsterdam)</s0>
</fA64>
<fA66 i1="01"><s0>NLD</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>Three different substrates from winery and distillery wastes including a spent grape marc (SGM), a mixture of SGM and lees cake (SGML) and a mixture of biosolid vinasse and vine shoots (BvS) were vermicomposted with Eisenia andrei for 8 months. The chemical changes occurring in the bulk substrates and in their humic acid-like (HAL) fractions were investigated. Vermicomposting produced a decrease of total organic C content and C/N ratio, and an increase of total extractable C and humic acid C contents in the three substrates. The HAL fractions in the initial substrates were characterized by a marked aliphatic character, small acidic functional group content, a marked presence of proteinaceous materials and polysaccharide-like structures, extended molecular heterogeneity and small degrees of aromatic ring polycondensation, polymerisation and humification. After vennicomposting, the chemical and structural characteristics of HAL fractions approached those typical of soil humic acid. In particular, a loss of aliphatic, polypeptidic and carbohydrate components, and an increase in oxygenated and acidic functional groups occurred. Results obtained showed that vermicomposting is a suitable treatment for transforming fresh organic matter in SGM, SGML and, especially, BvS into humified forms, thus enhancing the quality of these materials as soil organic amendments. Further, the mixture SGML yielded slightly better results in terms of HAL fraction quality and humification degree of the final product, with respect to SGM.</s0>
</fC01>
<fC02 i1="01" i2="2"><s0>226C03</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A32</s0>
</fC02>
<fC02 i1="03" i2="2"><s0>001E01P03</s0>
</fC02>
<fC03 i1="01" i2="2" l="FRE"><s0>Acide humique</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="2" l="ENG"><s0>humic acids</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="2" l="SPA"><s0>Acido húmico</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Lombricompostage</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Vermicomposting</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Vermicompostaje</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Compost</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Compost</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Compost</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Distillerie</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Distillery</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Destilería</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Déchet</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Wastes</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Desperdicio</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="2" l="FRE"><s0>Substrat</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="2" l="ENG"><s0>substrates</s0>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Marc raisin</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Grape marc</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Orujo uva</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Mélange</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Mixture</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Mezcla</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="2" l="FRE"><s0>Boue résiduaire</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="2" l="ENG"><s0>sewage sludge</s0>
<s5>09</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Vinasse</s0>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Vinasse</s0>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Vinaza</s0>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Sarment</s0>
<s5>11</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Vineshoot</s0>
<s5>11</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Sarmiento</s0>
<s5>11</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Transformation chimique</s0>
<s5>12</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Chemical transformation</s0>
<s5>12</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Transformación química</s0>
<s5>12</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Modification chimique</s0>
<s5>13</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Chemical modification</s0>
<s5>13</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Modificación química</s0>
<s5>13</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Diminution</s0>
<s5>14</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Decrease</s0>
<s5>14</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Disminución</s0>
<s5>14</s5>
</fC03>
<fC03 i1="15" i2="2" l="FRE"><s0>Carbone organique</s0>
<s5>15</s5>
</fC03>
<fC03 i1="15" i2="2" l="ENG"><s0>organic carbon</s0>
<s5>15</s5>
</fC03>
<fC03 i1="15" i2="2" l="SPA"><s0>Carbono orgánico</s0>
<s5>15</s5>
</fC03>
<fC03 i1="16" i2="X" l="FRE"><s0>Teneur carbone</s0>
<s5>16</s5>
</fC03>
<fC03 i1="16" i2="X" l="ENG"><s0>Carbon content</s0>
<s5>16</s5>
</fC03>
<fC03 i1="16" i2="X" l="SPA"><s0>Contenido carbono</s0>
<s5>16</s5>
</fC03>
<fC03 i1="17" i2="X" l="FRE"><s0>Rapport carbone azote</s0>
<s5>17</s5>
</fC03>
<fC03 i1="17" i2="X" l="ENG"><s0>Carbon nitrogen ratio</s0>
<s5>17</s5>
</fC03>
<fC03 i1="17" i2="X" l="SPA"><s0>Relación carbono nitrógeno</s0>
<s5>17</s5>
</fC03>
<fC03 i1="18" i2="X" l="FRE"><s0>Composé aliphatique</s0>
<s5>18</s5>
</fC03>
<fC03 i1="18" i2="X" l="ENG"><s0>Aliphatic compound</s0>
<s5>18</s5>
</fC03>
<fC03 i1="18" i2="X" l="SPA"><s0>Compuesto alifático</s0>
<s5>18</s5>
</fC03>
<fC03 i1="19" i2="X" l="FRE"><s0>Caractère</s0>
<s5>19</s5>
</fC03>
<fC03 i1="19" i2="X" l="ENG"><s0>Character</s0>
<s5>19</s5>
</fC03>
<fC03 i1="19" i2="X" l="SPA"><s0>Caracter</s0>
<s5>19</s5>
</fC03>
<fC03 i1="20" i2="2" l="FRE"><s0>Acidité</s0>
<s5>20</s5>
</fC03>
<fC03 i1="20" i2="2" l="ENG"><s0>acidity</s0>
<s5>20</s5>
</fC03>
<fC03 i1="21" i2="X" l="FRE"><s0>Groupe fonctionnel</s0>
<s5>21</s5>
</fC03>
<fC03 i1="21" i2="X" l="ENG"><s0>Functional group</s0>
<s5>21</s5>
</fC03>
<fC03 i1="21" i2="X" l="SPA"><s0>Grupo funcional</s0>
<s5>21</s5>
</fC03>
<fC03 i1="22" i2="X" l="FRE"><s0>Polyoside</s0>
<s2>NK</s2>
<s5>22</s5>
</fC03>
<fC03 i1="22" i2="X" l="ENG"><s0>Polysaccharide</s0>
<s2>NK</s2>
<s5>22</s5>
</fC03>
<fC03 i1="22" i2="X" l="SPA"><s0>Poliósido</s0>
<s2>NK</s2>
<s5>22</s5>
</fC03>
<fC03 i1="23" i2="X" l="FRE"><s0>Structure</s0>
<s5>23</s5>
</fC03>
<fC03 i1="23" i2="X" l="ENG"><s0>Structure</s0>
<s5>23</s5>
</fC03>
<fC03 i1="23" i2="X" l="SPA"><s0>Estructura</s0>
<s5>23</s5>
</fC03>
<fC03 i1="24" i2="X" l="FRE"><s0>Domaine moléculaire</s0>
<s5>24</s5>
</fC03>
<fC03 i1="24" i2="X" l="ENG"><s0>Molecular domain</s0>
<s5>24</s5>
</fC03>
<fC03 i1="24" i2="X" l="SPA"><s0>Dominio molecular</s0>
<s5>24</s5>
</fC03>
<fC03 i1="25" i2="2" l="FRE"><s0>Hétérogénéité</s0>
<s5>25</s5>
</fC03>
<fC03 i1="25" i2="2" l="ENG"><s0>heterogeneity</s0>
<s5>25</s5>
</fC03>
<fC03 i1="25" i2="2" l="SPA"><s0>Heterogeneidad</s0>
<s5>25</s5>
</fC03>
<fC03 i1="26" i2="2" l="FRE"><s0>Eisenia andrei</s0>
<s4>INC</s4>
<s5>52</s5>
</fC03>
<fC03 i1="27" i2="2" l="FRE"><s0><<>></s0>
<s4>INC</s4>
<s5>53</s5>
</fC03>
<fN21><s1>176</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 07-0264306 INIST</NO>
<ET>Humic acid-like fractions in raw and vermicomposted winery and distillery wastes</ET>
<AU>ROMERO (Esperanza); PLAZA (Cesar); SENESI (Nicola); NOGALES (Rogelio); POLO (Alfredo)</AU>
<AF>Estación Experimental del Zaidin, Consejo Superior de Investigaciones Cientificas, Profesor Albareda 1/18008 Granada/Espagne (1 aut., 4 aut.); Centra de Ciencias Medioambientales, Consejo Superior de Investigaciones Cientificas, Serrano 115 dpdo/28006 Madrid/Espagne (2 aut., 5 aut.); Dipartimento di Biologia e Chimica Agroforestale ed Ambientale, University ofBari, Via Amendola 165/A/70126 Bari/Italie (3 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Geoderma : (Amsterdam); ISSN 0016-7061; Coden GEDMAB; Pays-Bas; Da. 2007; Vol. 139; No. 3-4; Pp. 397-406; Bibl. 1/2 p.</SO>
<LA>Anglais</LA>
<EA>Three different substrates from winery and distillery wastes including a spent grape marc (SGM), a mixture of SGM and lees cake (SGML) and a mixture of biosolid vinasse and vine shoots (BvS) were vermicomposted with Eisenia andrei for 8 months. The chemical changes occurring in the bulk substrates and in their humic acid-like (HAL) fractions were investigated. Vermicomposting produced a decrease of total organic C content and C/N ratio, and an increase of total extractable C and humic acid C contents in the three substrates. The HAL fractions in the initial substrates were characterized by a marked aliphatic character, small acidic functional group content, a marked presence of proteinaceous materials and polysaccharide-like structures, extended molecular heterogeneity and small degrees of aromatic ring polycondensation, polymerisation and humification. After vennicomposting, the chemical and structural characteristics of HAL fractions approached those typical of soil humic acid. In particular, a loss of aliphatic, polypeptidic and carbohydrate components, and an increase in oxygenated and acidic functional groups occurred. Results obtained showed that vermicomposting is a suitable treatment for transforming fresh organic matter in SGM, SGML and, especially, BvS into humified forms, thus enhancing the quality of these materials as soil organic amendments. Further, the mixture SGML yielded slightly better results in terms of HAL fraction quality and humification degree of the final product, with respect to SGM.</EA>
<CC>226C03; 002A32; 001E01P03</CC>
<FD>Acide humique; Lombricompostage; Compost; Distillerie; Déchet; Substrat; Marc raisin; Mélange; Boue résiduaire; Vinasse; Sarment; Transformation chimique; Modification chimique; Diminution; Carbone organique; Teneur carbone; Rapport carbone azote; Composé aliphatique; Caractère; Acidité; Groupe fonctionnel; Polyoside; Structure; Domaine moléculaire; Hétérogénéité; Eisenia andrei; <<>></FD>
<ED>humic acids; Vermicomposting; Compost; Distillery; Wastes; substrates; Grape marc; Mixture; sewage sludge; Vinasse; Vineshoot; Chemical transformation; Chemical modification; Decrease; organic carbon; Carbon content; Carbon nitrogen ratio; Aliphatic compound; Character; acidity; Functional group; Polysaccharide; Structure; Molecular domain; heterogeneity</ED>
<SD>Acido húmico; Vermicompostaje; Compost; Destilería; Desperdicio; Orujo uva; Mezcla; Vinaza; Sarmiento; Transformación química; Modificación química; Disminución; Carbono orgánico; Contenido carbono; Relación carbono nitrógeno; Compuesto alifático; Caracter; Grupo funcional; Poliósido; Estructura; Dominio molecular; Heterogeneidad</SD>
<LO>INIST-3607.354000159914260150</LO>
<ID>07-0264306</ID>
</server>
</inist>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Informatique/explor/SgmlV1/Data/PascalFrancis/Corpus

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000012 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Corpus/biblio.hfd -nk 000012 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Informatique
   |area=    SgmlV1
   |flux=    PascalFrancis
   |étape=   Corpus
   |type=    RBID
   |clé=     Pascal:07-0264306
   |texte=   Humic acid-like fractions in raw and vermicomposted winery and distillery wastes
}}

This area was generated with Dilib version V0.6.33.
Data generation: Mon Jul 1 14:26:08 2019. Site generation: Wed Apr 28 21:40:44 2021

	Serveur d'exploration sur SGML
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur SGML

Humic acid-like fractions in raw and vermicomposted winery and distillery wastes

Humic acid-like fractions in raw and vermicomposted winery and distillery wastes

Source :

Descripteurs français

English descriptors

Abstract

Notice en format standard (ISO 2709)

Format Inist (serveur)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri