@article{ajfst201534A4,
author={{Barcia, Milene Teixeira and Pertuzatti, Paula Becker and Bochi, Vivian Caetano and Hermos¨ªn-Guti¨¦rrez, Isidro and Godoy, Helena Teixeira},
title={Vinification By-products and Their Phenolic Compounds},
journal={American Journal of Food Science and Technology},
volume={3},
number={4A},
pages={18--23},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/4A/4},
issn={2333-4835},
abstract={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.},
doi={10.12691/ajfst-3-4A-4}
publisher={Science and Education Publishing}
}