Assessment of grape pomace phenolic composition and anthocyanin profile

FILIMON, Vasile Răzvan

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dc.contributor.author	FILIMON, Vasile Răzvan
dc.date.accessioned	2022-03-28T09:12:36Z
dc.date.available	2022-03-28T09:12:36Z
dc.date.issued	2022
dc.identifier.citation	FILIMON, Vasile Răzvan. Assessment of grape pomace phenolic composition and anthocyanin profile. In: The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83: proc., 24 February 2022, Chisinau, Republica Moldova: Book of abstracts, 2022, p. 22. ISBN 978-9975-3464-6-7.	en_US
dc.identifier.isbn	978-9975-3464-6-7
dc.identifier.uri	http://repository.utm.md/handle/5014/19908
dc.description	Only Abstract	en_US
dc.description.abstract	Grape pomace is the major solid by-product generated during winemaking process, representing a current environmental problem, its reintroduction into the food technology circuit being among the main objectives of sustainable horticulture. Among the recoverable compounds left from grape processing, phenolic compounds remain the most valuable. Grape pomace resulted from the winemaking of three Vitis vinifera L. cultivars for white (Pinot gris) and red (Cabernet Sauvignon and Merlot) wine was naturally dried (protected from direct sunlight, wind and moisture).	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova &	en_US
dc.publisher	Iaşi University of Life Sciences "Ion Ionescu de la Brad"
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	grape pomace	en_US
dc.subject	phenolic compounds	en_US
dc.title	Assessment of grape pomace phenolic composition and anthocyanin profile	en_US
dc.type	Article	en_US