Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Iulia-Cristina CIOBANU, Traian Ştefan COSMA, Victoria ARTEM, Arina Oana ANTOCE
Grape polyphenols are essential components that determine the quality and benefits of derived products, contribute to organoleptic characteristics (color, aroma, taste) and have remarkable antioxidant properties. The research aimed to compare black grape varieties from Murfatlar wine center to assess if their winemaking pomace is a good polyphenols source for food fortification. The varieties Mamaia, Băbeasca Neagră and Pinot Noir were especially selected, as they are not intensely coloured varieties and are usually not valorized for polyphenol extraction. During 2024 the grape ripening process was monitored and the must and the fresh, unfermented, pomace were analysed using the ITV method. The following parameters were determined: total polyphenol content, extractable anthocyanin concentration, total anthocyanin potential, total polyphenol index and antioxidant activity. The results indicated that Pinot Noir exhibited the highest values, with total polyphenols of 1022.3 mg GAE/L, 385.4 mg/L anthocyanins, and 36.2% antioxidant activity, followed by Băbeasca Neagră and Mamaia. These findings highlight the remarkable potential of Pinot Noir for pomace utilization, while also demonstrating the usability of the other varieties in enhancing the valorization of winemaking by-products.
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