Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

  title={Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties},
  author={Roberta Marchiani and Marta Bertolino and Simona Belviso and Manuela Giordano and Daniela Ghirardello and Luisa Torri and Maria Piochi and Giuseppe Zeppa},
  journal={Journal of Food Quality},
Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. Yogurt containing grape skin flour presented significantly higher total phenolic content (+55%), antioxidant activity (+80%) and acidity (+25%) whereas lower pH, syneresis (−10%) and fat (−20%) than control. Procyanidin B1 and vanillic acids were detected only in the yogurt added of Pinot noir flour while… 

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