Molecules, Vol. 28, Pages 7676: Polyphenolic Compounds in Extracts from Roasted Grapevine Canes: An Investigation for a Circular Approach to Increase Sustainability in the Viticulture Sectors

This study also highlights notable genotypic differences in polyphenolic content. Among the red grape cultivars analyzed, Sorbara exhibited the highest levels (7.77–21.12 mg/GAEg), whereas the white grape cultivar Spergola showed the lowest polyphenolic content (3.10–16.85 mg/GAEg). These findings not only contribute to the scientific understanding of polyphenol stability but also hold practical implications for the enhancement of aged beverages, as well as advancing sustainable practices in the viticulture industries.
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research