Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 1
Written by Mihai Frîncu, Corina Dumitrache, Răzvan Ionuț TEODORESCU, Diana Iuliana BĂRBULESCU, Violeta Alexandra ION, Carmen Rodica VRÎNCEANU, Florentina MATEI
Considering current food needs and environmental concerns worldwide, the full use of production and waste reduction is a practice that is increasingly present in our lives. Grape cultivation is one of the most widespread in the world, with more than 77 million tons of grapes harvested only in 2019. Main part of the production enters in the winemaking process. After the process completion, the main waste, grape pomace, is thrown in the field or, in the best case, used in composting processes, losing compounds with significant value. The aim of this paper was to obtain products based on yeast enrich with grape pomace as winemaking by-product (Fetească Neagră variety), rich in polyphenols, and with high antioxidant activity. The grape pomace used for fermentations was obtained following the winemaking processes carried out at the Didactic Research and Development for Viticulture and Pomiculture Pietroasa - Istrița, resort with a history of over 120 years in viticulture. The product thus obtained needs several more tests for the correct evaluation of its superior characteristics in terms of antioxidant properties.
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