Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Grapes are one of the most cultivated fruits worldwide, with one third of total production used
in winemaking. Both red and white winemaking processes result in substantial quantities of …

Grape pomaces (GPs) are characterized by high contents of phenolics due to an incomplete
extraction during the winemaking process. These phenolics are secondary plant metabolites …

Extracts rich in monomeric anthocyanins (MAC) and total phenolic compounds (TPC) were
obtained from grape marc by Pressurized Liquid Extraction (PLE). PLE was performed using …

Phenolic compounds of 14 pomace samples originating from red and white winemaking
were characterized by HPLC-MS. Up to 13 anthocyanins, 11 hydroxybenzoic and …

Grape (Vitis vinifera) pomace is a byproduct of the wine and juice industry, including peel,
seed, stem, and pulp. They represent a complex matrix of bioactive compounds such as …

The demand for functional foods and neutraceuticals is on the rise, leaving product
development companies racing to improve bioactive compound extraction methods-a key …

During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers
of a huge number of the other volatile aroma compounds. Unique and distinctive flavour of …

As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …

Spirits are alcoholic beverages commonly consumed in European countries. Their raw
materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The …