Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties

Grape pomace is one of the main by-products in wine industry and contains some high-added-value compounds, such as polysaccharides. Considering wide application possibilities polysaccharides food industry, revalorization grape to extract presents itself an opportunity for by-product management. Therefore, aim this study was characterize polysaccharide extracts obtained from different white varieties. The type content polysaccharides, proteins phenols were analyzed. Statistically significant differences found between varietal types concentrations Verdejo Puesta en Cruz varieties showed highest purity contents, but each case. provided richer non-pectic while pectic protein polyphenol contents low all extracts, below 2.5% 3.7%, respectively. These results open up a new possibility obtain polysaccharide-rich although it would be interesting improve both yield by studying other extraction techniques or processes.