Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
[EN]: The winemaking industry produces huge quantities of different types of waste, such as bunch stems, grape skins and grape seeds. Knowledge of the composition of these wastes is essential if their disposal is to be appropriate. However, they can contain compounds such as flavanols that are benef...
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2019 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/203402 |
| Acesso em linha: | http://hdl.handle.net/10261/203402 |
| Access Level: | acceso abierto |
| Palavra-chave: | Albariño Mencía Flavanols White wine Red wine Weißwei Rotwein |
| Resumo: | [EN]: The winemaking industry produces huge quantities of different types of waste, such as bunch stems, grape skins and grape seeds. Knowledge of the composition of these wastes is essential if their disposal is to be appropriate. However, they can contain compounds such as flavanols that are beneficial to human health and of interest to the pharmaceutical and cosmetics industries. The aim of this work was to establish whether flavanols are present, and in what concentration, in the above-mentioned wastes, as well as in the musts and final wines derived from the internationally known ‘Albariño’ (white) and ‘Mencía’ (red) grapevine varieties. Extractions were performed using appropriate solvents, and the compounds obtained identified by HPLC-MS QTOF. All three ‘Albariño’ wastes had higher concentrations of flavanols than did the ‘Mencía’ wastes. Flavanols were in very low concentration in the ‘Albariño’ must, but virtually absent from the ‘Mencía’ must. The ‘Mencía’ wine, however, had much higher concentrations of these compounds than did the ‘Albariño’ wine. This is explained in that these compounds are passed to the final wine in ‘Mencía’ (and likely in other red wines). The present results suggest that red winemaking wastes are poorer in these compounds, while white winemaking wastes—certainly ‘Albariño’ wastes—provide a potential source useful to industry. |
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