What is it about?
Grapevine residuos such as leaves, canes and pomace are interesting raw material to extract polyphenols into grape must. Thermomaceration showed better extraction performance than enzymatic maceration. Enriched grape must had relatively high antioxidant capacity.
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Why is it important?
An aqueous extraction medium such as grape must has been proposed to realise polyphenol extraction from grapevine and winery by-products.
Perspectives
This work might give new inside to the importance of grapvine and winery by-products as a source of polyphenols that are related to increased health benefits. At the same time, enriched grape juice showed similar antioxidant performance as red wines. Therefore, a new beverage based on grape must without alcohol has been developed that might result into industrial interest.
Dr Johannes P.F. de Bruijn
Universidad de Concepcion
Read the Original
This page is a summary of: Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes, European Food Research and Technology, December 2015, Springer Science + Business Media,
DOI: 10.1007/s00217-015-2619-3.
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