Vinification by-products and their phenolic compounds

Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352340

Type:	Artigo
Title:	Vinification by-products and their phenolic compounds
Author:	Barcia, Milene Teixeira Pertuzatti, Paula Becker Bochi, Vivian Caetano Hermosín-Gutiérrez, Isidro Godoy, Helena Teixeira
Abstract:	The waste production by grape industrialization has been growing because about 60% of the harvested fruits are used in vinification. Grape marc (skins and seeds) and lees (sediment solids) are the most abundant by-products of the winemaking process, because the former represents approximately 5% of the total grapes processed and the second, 4% of the total volume of wine produced. Some studies have shown that winery residues contain phenolic compounds, potent antioxidants that were not fully transferred to the wine during the winemaking process, thus have economic and functional interest
Subject:	Compostos fenólicos
Country:	Estados Unidos
Editor:	Science and Education Publishing
Rights:	Fechado
Identifier DOI:	10.12691/ajfst-3-4A-4
Address:	http://www.sciepub.com/AJFST/abstract/4858
Date Issue:	2015
Appears in Collections:	FEA - Artigos e Outros Documentos

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