Handling wine pomace: The importance of drying to preserve phenolic profile and antioxidant capacity for product valorization.
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DOI: 10.1111/1750-3841.15652
Abstract: Four different wine grape pomaces (GP) (Vitis vinifera) varieties, Auxerrois, Pinot Blanc, Gamay and Pinot Noir, and obtained from white, rosé or red wine vinification, were considered for possible valorization in food supplement industry. Stabilization… read more here.
Keywords: profile antioxidant; valorization; antioxidant capacity; importance drying ... See more keywords