Viticulture and Oenology Commons^™

Compositional Characterization Of Different Industrial White And Red Grape Pomaces In Virginia And The Potential Valorization Of The Major Components, Qing Jin, Joshua O'Hair, Amanda C. Stewart, Sean F. O'Keefe, Andrew P. Neilson, Young-Teck Kim, Megan Mcguire, Andrew Lee, Geoffrey Wilder, Haibo Huang

Biology Faculty Research

To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, Petit Manseng, Petit Verdot, Merlot, Cabernet Franc, and Chambourcin) obtained from different wineries in Virginia, USA were used. For extractives, GPs contained 2.89%–4.66% titratable acids, 4.32%–6.60% ash, 4.62%–12.5% lipids with linoleic acid being the predominant (59.0%–70.9%) fatty acid, 10.4–64.8 g total phenolic content (gallic acid equivalents)/kg GP, 2.09–53.3 g glucose/kg GP, 3.79–52.9 g fructose/kg GP, and trace sucrose. As for non-extractives, GPs contained 25.2%–44.5% lignin, 8.04%–12.7% glucan, …