Spent grape pomace as a still potential by‐product

This research consisted of the determination of several phenolic compound and fatty acid contents of the grape seeds and skins obtained from pomace PRE and POST distillation. The quantification of flavan‐3‐ol composition, the determination of the mean degree of polymerisation (mDP) of the condensed...

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Veröffentlicht in:	International journal of food science & technology 2015-09, Vol.50 (9), p.2022-2031
Hauptverfasser:	Bordiga, Matteo, Travaglia, Fabiano, Locatelli, Monica, Arlorio, Marco, Coïsson, Jean Daniel
Format:	Artikel
Sprache:	eng
Schlagworte:	By-products distillation Fatty acids flavan-3-ol Food science grape pomace grape seeds heat oils Phenols phloroglucinol Polymerization proanthocyanidins renewable energy sources Renewable resources seeds Vitis vinifera L wastes
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