What is it about?
The study evaluated beverages made from residual grape skins from red wine production, with a high content of antioxidant compounds and sensory acceptability, demonstrating the potential of wine waste to develop antioxidant beverages as a sustainable, economical and environmentally friendly alternative.
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Why is it important?
Wine waste is an important source of antioxidants, which can be used for the development of novel beverages, considering that these can represent up to 50% of the total wine waste, with anthocyanin content of up to 830 mg/100 g fresh skin.
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This page is a summary of: Anthocyanic Composition And Sensory Acceptability In New Drinks Made From Red Winemaking Residues, January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions),
DOI: 10.18687/laccei2021.1.1.203.
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