Abstract:

The ultrasound-assisted extraction of tartaric acid from wine lees using sulfuric acid as the extraction solvent was
optimized by single factor and orthogonal array designs to obtain higher tartaric acid yield. Analysis of the experimental
data was carried out using SPSS 21 software. The results showed that ultrasound enhanced the extraction of tartaric acid
with sulfuric acid. The ultrasonic treatment time had the greatest impact on tartaric acid yield, followed in decreasing order
by ultrasonic power, extraction temperature and extraction time. The optimal extraction parameters were determined as
1:3, 0.06 mol/L, 500 W, 6 min, 75–80 ℃, and 15–20 min formaterial-to-liquid ratio, sulfuric acid concentration, ultrasonic
treatment power, ultrasonic treatment time, extraction temperature, and extraction duration, respectively. Experiments
carried out under these optimal conditions led to an extraction yield of 74 g/kg .

Key words: ultrasound, tartaric acid, lees, extraction, optimization