PHYSICOCHEMICAL CHARACTERIZATION OF FLOUR FROM BY-PRODUCTS OF THE WINE INDUSTRY FROM SERRA GAÚCHA

Abstract

The production of grape derivatives increases every year. Rio Grande do Sul state, Brazil, covers about 90% of this amount. The generated by-products, called bagasse, represent 20% of the processed grape mass, which characterizes a potential source of residues. To reprocess this residue for human food safety, it is necessary to monitor it for its physicochemical parameters whose limits are specified by law. After the processing as flours, the bagasse samples from five wineries from Serra Gaúcha, in Rio Grande do Sul state, Brazil, were evaluated for their contents of protein, fiber, moisture, mineral matter, and phenolic compounds. There was a significant variation for the levels of some metals, such as iron, manganese, copper, calcium, and potassium, among the varieties collected from different crops, in different wineries. For copper there is not a specific law, as its contents would exceed tenfold the diet of a daily intake in a 100 g portion, and the levels are of concern for human or animal consumption. Polyphenols contents were within the range of values found in the literature, although they showed significant differences between the same varieties.