American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2015, 3(4A), 18-23
DOI: 10.12691/ajfst-3-4A-4
Open AccessResearch Article

Vinification By-products and Their Phenolic Compounds

Milene Teixeira Barcia1, , Paula Becker Pertuzatti2, Vivian Caetano Bochi1, Isidro Hermosín-Gutiérrez3 and Helena Teixeira Godoy1

1Departamento de Ciência dos Alimentos, Universidade Estadual de Campinas, Campinas, Brazil

2Instituto de Ciências Exatas e da Terra, Engenharia de Alimentos, Universidade Federal de Mato Grosso, Barra do Garças, Brazil

3Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain

Pub. Date: September 10, 2015
(This article belongs to the Special Issue Challenge and Trends in Food Processing)

Cite this paper:
Milene Teixeira Barcia, Paula Becker Pertuzatti, Vivian Caetano Bochi, Isidro Hermosín-Gutiérrez and Helena Teixeira Godoy. Vinification By-products and Their Phenolic Compounds. American Journal of Food Science and Technology. 2015; 3(4A):18-23. doi: 10.12691/ajfst-3-4A-4


The waste production by grape industrialization has been growing because about 60% of the harvested fruits are used in vinification. Grape marc (skins and seeds) and lees (sediment solids) are the most abundant by-products of the winemaking process, because the former represents approximately 5% of the total grapes processed and the second, 4% of the total volume of wine produced. Some studies have shown that winery residues contain phenolic compounds, potent antioxidants that were not fully transferred to the wine during the winemaking process, thus have economic and functional interest.

by-products grape marc lees phenolic compounds grape winemaking

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