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Wine lees from the 1st and 2nd rackings: valuable by-products.
Giacobbo, Alexandre; Dias, Bruna Bernar; Onorevoli, Bruna; Bernardes, Andréa Moura; de Pinho, Maria Norberta; Caramão, Elina Bastos; Rodrigues, Eliseu; Jacques, Rosângela Assis.
Afiliación
  • Giacobbo A; 1Programa de Pós-Graduação em Engenharia de Minas, Metalúrgica e de Materiais, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
  • Dias BB; 2Departamento de Engenharia Química, Instituto Superior Técnico, Lisbon, Portugal.
  • Onorevoli B; 3Instituto de Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
  • Bernardes AM; 3Instituto de Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
  • de Pinho MN; 1Programa de Pós-Graduação em Engenharia de Minas, Metalúrgica e de Materiais, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
  • Caramão EB; 2Departamento de Engenharia Química, Instituto Superior Técnico, Lisbon, Portugal.
  • Rodrigues E; 3Instituto de Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
  • Jacques RA; 4Departamento de Biotecnologia Industrial, Universidade Tiradentes, Aracaju, Brazil.
J Food Sci Technol ; 56(3): 1559-1566, 2019 Mar.
Article en En | MEDLINE | ID: mdl-30956336
Phenolic compounds of the first and second racking wine lees, including anthocyanins, were qualitatively and quantitatively analyzed by HPLC-DAD-MS. Wine lees from both rackings displayed similar chromatographic profiles. Therefore, it was impossible to differentiate the qualitative results regarding phenolic compounds. On the other hand, those from the second racking presented, on average, concentration of polyphenols twice as high. While the ones from the first racking displayed ca. 1600 mg phenolic compounds and 400 mg anthocyanins per kg of dry matter, those from the second racking have shown ca. 3300 mg phenolic compounds and 700 mg anthocyanins per kg of dry matter. These outcomes indicate that, although the wine lees from the first racking can be employed as a resource for phenolic compounds recovery, those from the second racking are more appropriate for this purpose.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Qualitative_research Idioma: En Revista: J Food Sci Technol Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: India
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Qualitative_research Idioma: En Revista: J Food Sci Technol Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: India