Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process
Juana Mosele,
Bianca Souza da Costa,
Silvia Bobadilla
et al.
Abstract:The recovery of raw materials offers an opportunity for
applying
the principles of circular bioeconomy. The phenolic composition of
three underused wine byproducts (skin, seed, and bunch stem) was analyzed
through UHPLC-QqQ-MS/MS to evaluate the intercultivar variability
comparing red and white grape cultivars from La Rioja (Spain) and
the influence of the winemaking, comparing conventional fermentation
and carbonic maceration. We observed that the red skin, especially
from Graciano, is rich in anthocyanins, w… Show more
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