Potential of landrace winery byproducts (Vitis vinifera L.) as a source of phenolic compounds with antioxidant properties

Abstract

Aim: To evaluate the potential of the main winery byproducts-pressed pomaces, fermented pomaces and stems-, derived from minor grape varieties (Escursac, Gorgollassa and Sabater as red varieties, Giró ros and Quigat as white varieties) native to the Balearic Islands (Spain), as raw material for the production of phenolic concentrates with antioxidant properties.