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Table 1 Phenolic compounds in red wine and grape pomace.

From: Novel application and industrial exploitation of winery by-products

Polyphenolic compounds Red grape pomace (RGP) White grape pomace (WGP)
Total phenols (mg gallic acid eq./g dry matter) 60.1 ± 1.0 40.5 ± 1.0
Condensed tannins (mg catechin eq./g dry matter) 13.1 ± 0.8 6.7 ± 0.2
Hydrolysable tannins (mg tannic acid eq./g dry matter) 3.7 ± 0.1 5.3 ± 0.2
Quercetin (μg/days g dry matter) 128.7 ± 5.9 46.9 ± 0.7
Gallic acid (μg/days g dry matter) 607.0 ± 9.0 729.2 ± 13.4
Catechin (μg/days g dry matter) 1973.4 ± 17.6 799.0 ± 15.5
Procyanidin B2 (μg/days g dry matter) 1071.0 ± 17.7 380.3 ± 19.1