Determination of phenol compounds in red wine lees, obtained from some endemic varieties of grape.
2019
The winemaking industry produces large amount of byproducts, including grape pomace, stalks and lees. Wine lees are considered as the natural source of bioactive compounds with antioxidant activity, such as phenolic compounds . Phenolic compounds are highly valued because they can be used in the pharmaceutical, cosmetic, and food industries. Wine lees are the least studied and exploited byproducts from the wine industry. In this study the total phenol content, total tannin content , total anthocyanins content and antioxidant activities of five red wine lees samples were determined. According to the results of the study, wine lees are winemaking byproducts with high content of antioxidant compounds, consisting of mainly phenolic compounds. The results also show, that tannin is one of the major phenolic compounds that contribute free radical scavenging abilities.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information