Abstract

Exploitation of grape waste material is scarce. One of the main issues to deal with is its high moisture content, as it causes spoilage and degradation of valuable compounds. In order to assess this limitation, four different Vitis vinifera waste grape skins from the juice industry were dehydrated at 60, 90 and 100°C. Characterisation of dehydrated waste grape skins (DWGS) was firstly done in wine model solution to evaluate the release of colour, phenolic and volatile compounds. Colour of DWGS-60°C solutions was similar to the control one (freeze-drying) in terms of red and yellow components regardless of the variety. Samples of Garnacha Tintorera, Bobal and AMIX dehydrated at 60°C showed the highest content of low molecular weight phenolic compounds. Bobal DWGS-60°C released the highest concentration of volatiles. An assay by direct addition of Bobal DWGS-60°C into a white wine demonstrated the potential of these residues for producing rosé wines.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.