Evaluation of the polyphenols potential from grape vinification residues of Rara Neagră and Malbec grapes varieties harvested from Purcari area

Abstract

Red grape grapes are an important source of phenolic compounds, which possess important physiological properties. As a result of processing, a certain share of polyphenols passes into wine and contributes essentially to the formation of its structure, physico-chemical, microbiological and organoleptic properties. However, a considerable part of them remain in the pomace, and the transfer rate depends on the ripening state of the grapes and the technological processes applied. In this study, different important groups of polyphenols were determined in the wines and pomace resulting from the Rara Neagră and Malbec grapes.