Vinification By-products and Their Phenolic Compounds

Milene Teixeira Barcia^1, , 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

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

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.

Keywords:
by-products grape marc lees phenolic compounds grape winemaking

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