Anthocyanic composition and sensory acceptability in new drinks made from red winemaking residues

Abstract

The aim of the study was to evaluate the anthocyanins content, antioxidant capacity (AC) and sensory acceptability in drinks obtained from different mixtures of red grape skins dried at two different temperatures (40 and 150 °C). Fresh unfermented red grape skins (F) and residual skins from fermented red grape (W), in both cases dried at both temperatures, were used. Five aqueous extracts at different proportions of the dry grape skins (40/150 °C) for both fractions were prepared as follows: M1 (100/0%), M2 (0/100%), M3 (50/50%), M4 (75/25%), and M5 (25/75%), respectively. The anthocyanins content and the antioxidant capacity (AC) were measured, and all extracts were evaluated by a tasting panel of 15 judges. The highest anthocyanins content was obtained in the extracts corresponding to the FM1 and WM1 mixtures, with 100% of grape skins dried at 40 °C, which also showed the highest antioxidant capacity, reaching an antioxidant efficiency Q of 100% with 1 and 2 grams of mixture of the respective grape skins per liter, respectively. The sensorial analysis showed a greater acceptability for the extracts FM5 and WM5, which were also rated with high values of preference for flavor and toasted aroma, indicating a trend towards extracts with a toasted character. The results suggest the potential of winemaking residues for the elaboration of new drinks with high sensorial acceptability and as a source of antioxidant compounds that could contribute to the prevention of diseases related to oxidative stress.