酿酒后的葡萄渣的综合利用  

Comprehensive utilization of pomace after grape brewing

作　　者：张秀玲[1] 祝义伟[1] 孙佳平[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2008年第7期284-285,288,共3页Science and Technology of Food Industry

摘　　要：对酿酒后的副产物——葡萄渣的综合利用进行了综述。一方面可从中提取多酚类化合物(包括红色素、单宁、白藜芦醇及其它酚类等)、酒石酸、葡萄籽油、蛋白质、食用纤维等有益成分;另一方面可以用于酿醋、制作饮料等。The comprehensive utilization of the byproducts after grape brewing, grape pomace, was reviewed. On one hand, we can extract polyphenolic compounds, including haematochrome, tannin, resveratrol etc and tartaric acid, grape seed oil, protein and edible fiber from it. On the other hand, we can use it to brew vinegar and make beverage.

关 键 词：多酚类化合物 酒石酸 葡萄籽油 蛋白质 食用纤维 

分 类 号：TS261.9[轻工技术与工程—发酵工程]