Mineral analysis, anthocyanins and phenolic compounds in wine residues flour
2016
Bennemann Gabriela Datsch | Assis Clerissa Fabiele de | Moreira Gabriela Caroline Rovea Costa | Lima Luiz Henrique de | Carvalho Karolyne Kruger | Torres Yohandra Reyes | Botelho Renato Vasconcellos
This study analyzed the mineral content (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), anthocyanins and phenolic compounds in flours produced from residues of different grape cultivars from the wineries in the Southern region of Brazil. Mineral analysis showed a significant difference for all grape cultivar, with the exception for phosphorus content. Residues from cv. Seibel showed higher levels of N, Cu and Mg. The cultivars Ancelotta, Tanat and Bordô present higher contents of K, Zn, Mn, Fe and Ca. For the concentration of anthocyanins, cultivars Cabernet Sauvignon (114.7 mg / 100g), Tannat (88.5 mg / 100 g) and Ancelotta (33.8 mg/100 g) had the highest concentrations. The cultivars Pinot Noir (7.0 g AGE / 100 g), Tannat (4.3 g AGE / 100 g), and Ancelotta (3.9 g AGE / 100 g) had the highest content of phenolic compounds. Considering these results, it became evident the potential of using the residue of winemaking to produce flour for human consumption, highlighting the grapes ‘Tannat' and ‘Ancellotta'.
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