PJB-2020-205
Tocopherol contents and antioxidant activity in grape pomace after fermentation and alcohol distillation
Tamar Goloshvili
Abstract
The wine industry in Georgia produces vast amounts of grape pomace that is currently mostly wasted, while only a minor amount is used for distilling alcohol. We show that the grape pomace from the most widely used grapevine sorts in Georgia contains measurable quantities of tocopherols and antioxidants. Distilling alcohol also produces a waste on which we found stil considerable tocopherols, although antioxidant activity has been reduced. These results suggest that grape pomace can be an economically attractive resource of the pharmaceutical and food industries. Utilization of grape pomace for producing pharmaceutical and cosmetic goods with tocopherol and antioxidants can solve two problems: it can recycle waste and develop new profitable businesses in the area of biotechnology.
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