Comparative Analysis of Oligosaccharide and Phenolic Profiles in White and Red Grape Pomace from California
Bruna Paviani, Xueqi Li, Han Peng, Mara Baller, Selina C. Wang, Daniela Barile · 2026
Read Comparative Analysis of Oligosaccharide and Phenolic Profiles in White and Red Grape Pomace from California by Bruna Paviani, Xueqi Li, Han Peng, Mara Baller, Selina C. Wang, Daniela Barile (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13415610.txt.
Description
Bruna Paviani and co-authors profile the chemistry of grape pomace, the skins and seeds left after winemaking, from four California varieties in 2026. White wine pomaces from Chardonnay and Sauvignon Blanc held more leftover sugar and wider sugar chain diversity than red pomaces from Pinot Noir and Merlot. Advanced mass spectrometry identified thirty-nine oligosaccharides, built mainly from six carbon and five carbon sugars.
Two flavanol compounds, catechin and its mirror form epicatechin, made up to half of measured phenolics in Chardonnay pomace and about 45 percent in Pinot Noir. Glucose and fructose dominated the sugar building blocks. The molecular map supports turning this winery residue into valuable ingredients.
Catalog record
| CREATOR | Bruna Paviani, Xueqi Li, Han Peng, Mara Baller, Selina C. Wang, Daniela Barile |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45330 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |