Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried-Minced Grapes

Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying temperatures on the sensory and chemical properties of fermented grape pomace infusions, and to evaluate the same sensory and chemical characteristics on infusions of dried-minced grapes coated with different organic matrices. At the end of the work, it was possible to conclude that the presence of some coating agents results in changes in the sensory characteristics of the infusions, also altering the recorded antioxidant activity. However, all matrices seemed suitable for coating, and none showed negative characteristics in the infusions. Furthermore, of the three infusions (50, 60, and 70 degrees C), the one prepared with dehydrated grape pomace at 70 degrees C was the one with the highest pH value, highest degrees Brix value, and significantly greater concentration of phenolic compounds. In the sensory analysis, the constant presence of a bitter taste and astringent sensation stood out, which are not positive aspects from a sensory point of view. However, the addition of natural flavors-especially honey-made the infusion more sensorially pleasant. Overall, grape pomace dehydrated at 70 degrees C made it possible to obtain a product with phenolic compounds and antioxidant capacity that is more promising to integrate into human food, particularly via the preparation of infusions. Furthermore, the consumer may, if they so choose, add honey or another agent as a natural flavoring, making the final infusion more pleasant from a sensory point of view.

Automated summary

Grapes and grape/wine byproducts are rich in polyphenols and can be used to develop different types of beverages. This study found that drying temperature affects the sensory and chemical properties of fermented grape pomace infusions, while different organic matrices alter the characteristics of the infusions. Furthermore, grape pomace dehydrated at 70 degrees C resulted in infusions with higher pH, Brix value, and phenolic compound concentration. Although the infusions had a bitter taste and astringent sensation, the addition of natural flavors, such as honey, improved the sensory experience.