Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation-Towards the Application of Winery By-Products for Antibacterial Purposes.

ABSTRACT:

Background

Wine production generates significant amounts of grape marc, which can serve as a potential source of bioactive compounds, including polyphenols.

Objectives

In this study, we aimed to investigate the polyphenol content of skin and seeds separated from grape marc, and test their extracts against two significant bacteria, Listeria monocytogenes (LM) and Staphylococcus aureus (SA).

Methods

A comprehensive analysis of the phenolic composition in the skin, seeds, and juice/wine derived from Cabernet Sauvignon grape berries was conducted over an 18-day fermentation period. High-performance liquid chromatography was performed to identify and quantify the main flavan-3-ols, flavonols, anthocyanins, and stilbenes. In addition, the total p

SUBMITTER: Hatem O 

PROVIDER: S-EPMC11939261 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature