Processing Technology and Resveratrol Rich Extract from By-products in Wine Industry

Abstract

Wine production is accompanied with the generation of tremendous amounts of valuable by-products rich in phenolic bioactive compounds. The valorization of these by-products represents a key point in winery, not only because of the health related benefits but also for environmental, by means of reuse of wastes. This paper describes a study on grape marc processing, the by-product of the winery and its valorization to a high added value product: resveratrol concentrated extract. The most efficient method for extracting resveratrol from grape skin comprises the following steps: maceration of the raw material in alcohol, reflux extraction, acid hydrolysis, liquid liquid extraction and resveratrol rich extract recovery. The extract content in resveratrol was determined by HPLC with a UV-Vis detector.