Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages.

ABSTRACT: Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using yogurt acid whey (YAW) and grape pomace (GP), byproducts of the dairy and wine industries, respectively, and compares them to commercial grape pomace beverages (piquettes) in terms of sensory attributes and chemical composition. Two YAW-GP piquettes were produced, and five commercial piquettes were obtained. Sugars and organic acids were quantified using HPLC-RID, and semi-quantitative volatile composition was determined using HS-SPME-GC-MS/MS. Descriptive analysis was conducted using a trained panel of 11 individuals. The YAW products had hig

SUBMITTER: Hauser DG 

PROVIDER: S-EPMC12470025 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature