Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes

The circular bioeconomy for the production of high-value products has gained attention due to new policies reuse and sustainable valorisation locally available underutilised raw material in several countries. This study is focused explore potential by-products winemaking through direct dehydration processes. phenolic composition (anthocyanins uncolored phenols) their quantitative pattern skin, seeds stems were determined by ultra-high performance liquid chromatography with tandem mass spectrometry (UHPLC-QqQ-MS/MS). results showed that lyophilisation mainly Spiral Flash dryer, as most feasible system industrial application, could be a promising process producing high added-value ingredients retention bioactive compounds. skin fraction rich source anthocyanins. In complementary way, are an important hydroxybenzoic acids, procyanidins lignans, family compounds little studied grapes wine. Regardless method, wide range compounds, proanthocyanidins. present established provides excellent materials recovery valuable thus contributing bioeconomy. • Circular phenolics. Valorisation locally-available by-products. Dehydration obtain shelf-stability. Targeted metabolomics determine