Wine industry constitutes one of the most important activities that contribute substantially to economy in many countries. For this sector, it is necessary to implement the conventional technologies, but also to develop new approaches for the exploitation of wine by-products and to know the chemical composition is essential to perform it. General characterization, including moisture, colour, fibre, lipids, sugars, protein, ashes and minerals of Barbera, Nebbiolo and Pinot Noir grape skins was carried out. The average contents (w/w) were 3.3% for moisture, 6.0% for lipids, 8.2% for free sugars, 9.8% for protein and 34.7% for fibre. The ash content was 8.7% with K the major detected metal cation followed by Ca, Mg and Na. Hydroalcoholic extracts were obtained from each skin variety and analysed for the total phenols content, anthocyanins and antioxidant activity. Pinot Noir extract had the highest total phenolic content, and Barbera extract the highest anthocyanins content.
Amendola, D., Maggi, L., Silva, A., De Faveri, D. M., Spigno, G., Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts., in V. Lattanzio, N. M. P. P. A. R. (ed.), XXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume II, V. Lattanzio, N. Mulinacci, P. Pinelli, A. Romani, Firenze 2012: 411- 412 [http://hdl.handle.net/10807/26221]
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts.
Amendola, Danila;Maggi, Luana;Silva, Angela;De Faveri, Dante Marco;Spigno, Giorgia
2012
Abstract
Wine industry constitutes one of the most important activities that contribute substantially to economy in many countries. For this sector, it is necessary to implement the conventional technologies, but also to develop new approaches for the exploitation of wine by-products and to know the chemical composition is essential to perform it. General characterization, including moisture, colour, fibre, lipids, sugars, protein, ashes and minerals of Barbera, Nebbiolo and Pinot Noir grape skins was carried out. The average contents (w/w) were 3.3% for moisture, 6.0% for lipids, 8.2% for free sugars, 9.8% for protein and 34.7% for fibre. The ash content was 8.7% with K the major detected metal cation followed by Ca, Mg and Na. Hydroalcoholic extracts were obtained from each skin variety and analysed for the total phenols content, anthocyanins and antioxidant activity. Pinot Noir extract had the highest total phenolic content, and Barbera extract the highest anthocyanins content.
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