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Melo, P.S., Bergamaschi, K.B., Tiveron, A.P., Massarioli, A.P., Oldoni, T.L.C., Zanus, M.C., Pereira, G.E. and Alencar, S.M. “Composição fenólica e atividade antioxidante de resíduos agroindustriais”. Ciência Rural, 41, 6, 1088-1093, 2011.

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Article

Vinification By-products and Their Phenolic Compounds

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


American Journal of Food Science and Technology. 2015, Vol. 3 No. 4A, 18-23
DOI: 10.12691/ajfst-3-4A-4
Copyright © 2015 Science and Education Publishing

Cite this paper:
Milene Teixeira Barcia, Paula Becker Pertuzatti, Vivian Caetano Bochi, Isidro Hermosín-Gutiérrez, 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.

Correspondence to: Milene  Teixeira Barcia, Departamento de Ciência dos Alimentos, Universidade Estadual de Campinas, Campinas, Brazil. Email: milenebarcia@ig.com.br

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.

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