Extraction of polyphenols from the malbec and Rara Neagră grapes pomace

Abstract

As a result of red grapes processing, a certain share of polyphenols passes into wine and contributes essentially to the formation of its physico-chemical, microbiological and organoleptic properties. However, a considerable part of them remain in the pomace, and the transfer rate depends on the ripening state of the grapes and the technological processes applied. In this study, different important groups of polyphenols were determined in the pomace of the Rara Neagră and Malbec grapes harvested from Purcari area.