IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM RED GRAPE POMACE

IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM RED GRAPE POMACE

The wine industry generates a great amount of waste every year, thus its valorization is of most importance. This study uses red, fermented pomace from Cabernet Sauvignon and Feteasca Neagra cultivars. The phenolic compounds were extracted using four different extractions and the content of total po...

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Bibliographic Details
Main Authors: ADINA FRUM, CECILIA GEORGESCU, FELICIA G. GLIGOR, ECATERINA LENGYEL, DIANA I. STEGARUS, CARMEN M. DOBREA, OVIDIU TITA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2018-03-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
by-products
grapes
HPLC
total polyphenols
winemaking waste
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201801&vol=1&aid=4689

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http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201801&vol=1&aid=4689

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