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 |