Grape pomace valorization – parts of the circulating economy in the Republic of Moldova winemaking

Abstract

The recovery of functional phenolic compounds from red grape marc can be achieved, by obtaining products that can be reinserted into the economy as a new raw material. The reutilization of these compounds not only represents numerous potential applications, such as food and feed additives, functional foods, nutraceuticals, cosmeceuticals, and so forth, but also represents a favorable measure for the environment, and results in the formation of value-added products. In the experimental study process, within the Oenological Research Center of the Oenology and Chemistry Department, FTA/UTM, studies were carried out on the influence of extraction conditions (solvent, temperature, method) on physico-chemical and stability indices of anthocyanin extracts from the autochtonous Feteasca Neagră grape variety. In the process of double extraction of pomace samples from the Ștefan Vodă wine-growing, at temperatures of 20°C to 60 °C, the alcohol content 60% vol. in the medium of extraction, the optimal extraction conditions and their dynamic stability were determined.