Grape pomace, which is winery waste, has been studied and experimented to serve as sources for natural dyes in textile dyeing operations. The water: ethanol mixture of 90:10 (v/v) is used for extraction of anthocyanin at 40ºC from different Tunisian grape varieties. The anthocyanins amount varies from 100 mg to 3200 mg per kilogram of grape pomace variety. The extract has been used for dyeing wool fabrics. This study will tackle exhaustively the following points: the effects of some parameters such as temperature, pH, salt addition and the number of dyeing bath reuse, on wool dyeing with the grape pomace extract. Besides, tannic acid was used to improve dye fastness proprieties.
Prof. Dr. Jonas Contiero, Brasil
Chief Scientific Officer and Head of a Research Group