Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components

Abstract

To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, Petit Manseng, Petit Verdot, Merlot, Cabernet Franc, and Chambourcin) obtained from different wineries in Virginia, USA were used. For extractives, GPs contained 2.89%–4.66% titratable acids, 4.32%–6.60% ash, 4.62%–12.5% lipids with linoleic acid being the predominant (59.0%–70.9%) fatty acid, 10.4–64.8 g total phenolic content (gallic acid equivalents)/kg GP, 2.09–53.3 g glucose/kg GP, 3.79–52.9 g fructose/kg GP, and trace sucrose. As for non-extractives, GPs contained 25.2%–44.5% lignin, 8.04%–12.7% glucan, 4.42%–7.05% xylan, and trace amounts of galactan, arabinan, and mannan (less than 3% in total). Potential usages of these components were further examined to provide information on better valorization of GP. Considering the valuable extractives (e.g., polyphenols and oil) and non-extractives (e.g., lignin), designing a biorefinery process aiming at fully recover and/or utilize these components is of future significance.

Nutrigenomic Effects of Long-Term Grape Pomace Supplementation in Dairy Cows

“…In this study, the change in expression of more than 40 protein-coding genes indicates that dietary GP has a traceable transcriptomic signature. Grape pomace contains lipid, proteins, fiber, minerals and large amounts of polyphenols (e.g., 10.4-64.8 g gallic acid equivalents/kg); moreover, polyphenolics show a linear correlation with in vitro antioxidant activity [47]. Therefore, one can safely presume that present transcriptional changes are due to GP polyphenols content.…”

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

“…While the red wine production includes fermentation of the whole grape mass, the rose and white wines are made by juice fermentation. All this leads to the high variation in grape pomace composition and represents a significant challenge for the grape pomace valorization and fortification processing [16,17].…”

“…Table 1. Proximate composition of grape pomace based on dry weight (data from Bender et al [9]; Mohamed Ahmed et al [18]; Cilli et al [19]; Beres et al [12]; Theagarajan et al [20]; Šporin et al [21]; Tseng et al [22]; Mildner-Szkudlarz et al [23]; Acun and Gul [11]; Nagarajaiah et al [24]; Deng et al [25]; Llobera et al [26]; Winkler et al [27]; Sousa et al [2]; Andelković et al [28]; Rondeau et al [29]; Jin et al [17]; Javier et al [30]).…”

“…Foods 2020, 9, 1627 4 of 20 are found in white grape pomaces, because of which it can be used to enhance the sweet taste in fortified products [17,35].…”

Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

“…Besides, grape marc is rich in carbohydrates, including monosaccharides (glucose and fructose) and structurally complex polysaccharides (pectins, heteroxylans, xyloglucan, and cellulose) [ 11 ], which can be used as a source for the production of ethanol and biogas [ 1 ]. Additionally, unsaturated fatty acids, mainly linoleic and oleic acid, have been identified in grape marc [ 12 ]. Due to its high content of phytochemicals, several researches have focused on reusing and applying grape marc in a wide range of sectors such as cosmetics, food, and pharmaceuticals [ 13 ].…”