ArticleMolecules (Basel, Switzerland)2023
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- White Grape Cell Walls as Fining Agents in Red Wine: Mechanistic Insights from ATR-FTIR Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Anti-Inflammatory and Antioxidant Effects of White Grape Pomace Polyphenols on Isoproterenol-Induced Myocardial Infarction.International journal of molecular sciences · 2025Article
- Applications of Natural Polymers in the Grapevine Industry: Plant Protection and Value-Added Utilization of Waste.Polymers · 2024Review
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5 authors.
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Abstract
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the
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