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This study on Grenache and Cabernet Sauvignon grapes found that harvest timing and sun exposure did not significantly alter nutritional content. However, grape pomace showed significantly higher total phenolic content than juice, with antioxidant capacity correlating with phenolic levels.

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Area of Science:

  • Agricultural Science
  • Food Science
  • Plant Science

Background:

  • Grenache (GN) and Cabernet Sauvignon (CS) are late-ripening red grape varieties suitable for Mediterranean climates and adaptable to warming conditions.
  • Existing research often focuses on final antioxidant properties of grapes and pomaces, with limited exploration of sun exposure and harvest timing impacts on nutritional profiles.

Purpose of the Study:

  • To investigate the influence of sunlight exposure and harvest timing on the nutritional and antioxidant properties of grape juices (GJ) and pomace byproducts (GP).
  • To explore the potential for tailoring grape-derived products for applications beyond the wine market.

Main Methods:

  • Compositional analysis of grape juices and pomaces from Grenache and Cabernet Sauvignon varieties.
  • Evaluation of nutritional components including protein and total dietary fiber (TDF).
  • Measurement of total phenolic content (TP) and total antioxidant capacity (TAC).

Main Results:

  • No significant differences in nutritional or antioxidant properties were observed due to harvest timing or sun exposure for either grape variety.
  • Cabernet Sauvignon (CS) showed higher protein content in juice and pomace compared to Grenache (GN), while GN had higher total dietary fiber (TDF) in both juice and pomace.
  • Grape pomace (GP) exhibited total phenolic content (TP) approximately 100 times higher than grape juices (GJ), with significant correlation between TP and total antioxidant capacity (TAC) across all conditions.

Conclusions:

  • Harvest timing and sun exposure are not primary drivers for modifying nutritional and antioxidant profiles in these grape varieties.
  • Grape pomace is a rich source of phenolic compounds and antioxidants, offering potential for value-added products.
  • Significant varietal differences exist in protein and TDF content, and a strong link between phenolic content and antioxidant capacity is confirmed.