ArticleJournal of agricultural and food chemistry2023
Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process.
Article in Journal of agricultural and food chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effects ofFood chemistry: X · 2025Article
- Development of a Wine By-Product-Based Beverage and Study of Its Potential to Postprandial Glycemia Regulation in Healthy Individuals: A Proof of Concept Study.Molecular nutrition & food research · 2025Article
- Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed.Molecules (Basel, Switzerland) · 2025Review
- Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential.Food chemistry: X · 2025Article
- Grape by-products from the wine industry - an untapped sustainable resource for application in animal skin health preservation and treatment.Frontiers in pharmacology · 2025Review
- Chemical Profile and Antibacterial Activity ofFoods (Basel, Switzerland) · 2024Article
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Authors and funding
4 authors.
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Abstract
The recovery of raw materials offers an opportunity for applying the principles of circular bioeconomy. The phenolic composition of three underused wine byproducts (skin, seed, and bunch stem) was analyzed through UHPLC-QqQ-MS/MS to evaluate the intercultivar variability comparing red and white grape cultivars from La Rioja (Spain) and the influence of the winemaking, comparing conventional fermentation and carbonic maceration. We observed that the red skin, especially from Graciano, is rich in anthocyanins, whereas the white skin contains mainly phenolic acids, flavonols, and flavan-3-ols, with Maturana Blanca being the richest variety. Seeds are rich in flavan-3-ols and lignans with Maturana Blanca and Viura, respectively, the richest cultivars. Stems contain high amounts of flavan-3-ols, lignans, and stilbenes, with the red cultivars of Garnacha and Tempranillo being the richest samples. Carbonic maceration has a negative effect on the phenolic amount compared to conventional fermentation. In synthesis, we observed that each type of byproduct from red or white grape cultivars has a particular phenolic composition that can result in obtaining different ingredients with particular phenolic composition for target applications.
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