Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction
A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at differential temperatures with high variability betwee...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2020-05-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/2346 |