BIO Web of Conferences
Volume 7, 201639th World Congress of Vine and Wine
|Number of page(s)||4|
|Section||Safety and Health|
|Published online||26 October 2016|
Mineral analysis, anthocyanins and phenolic compounds in wine residues flour
1 Departament of Nutrition,University of Midwestern, Guarapuava, Paraná, Brasil
2 Departament of Agronomy, University of Midwestern, Guarapuava, Paraná, Brasil
3 Department of Chemistry, Universitly of Midwestern, Guarapuava, Paraná, Brasil
This study analyzed the mineral content (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), anthocyanins and phenolic compounds in flours produced from residues of different grape cultivars from the wineries in the Southern region of Brazil. Mineral analysis showed a significant difference for all grape cultivar, with the exception for phosphorus content. Residues from cv. Seibel showed higher levels of N, Cu and Mg. The cultivars Ancelotta, Tanat and Bordô present higher contents of K, Zn, Mn, Fe and Ca. For the concentration of anthocyanins, cultivars Cabernet Sauvignon (114.7 mg / 100g), Tannat (88.5 mg / 100 g) and Ancelotta (33.8 mg/100 g) had the highest concentrations. The cultivars Pinot Noir (7.0 g AGE / 100 g), Tannat (4.3 g AGE / 100 g), and Ancelotta (3.9 g AGE / 100 g) had the highest content of phenolic compounds. Considering these results, it became evident the potential of using the residue of winemaking to produce flour for human consumption, highlighting the grapes ‘Tannat' and ‘Ancellotta'.
© The Authors, published by EDP Sciences 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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