Enzyme-assisted extraction and ultrafiltration of value-added compounds from sour cherry wine pomace

Autor: Roda-Serrat, Maria Cinta, Lundsfryd, Cecilie, Rasmussen, Simone, El-Houri, Rime, Lund, Peter Brilner, Christensen, Knud Villy

Publikováno v: Roda-Serrat, M C, Lundsfryd, C, Rasmussen, S, El-Houri, R, Lund, P B & Christensen, K V 2019, ' Enzyme-assisted extraction and ultrafiltration of value-added compounds from sour cherry wine pomace ', Chemical engineering transactions, vol. 74, pp. 811-816 . https://doi.org/10.3303/CET1974136

The production of sour cherry wine results in large amounts of biowaste known as press cake or pomace. This pomace contains among others the fruit skin and flesh that have been previously reported to be a rich source of anthocyanins and phenolic acid

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https://findresearcher.sdu.dk:8443/ws/files/151845113/Enzyme_Assisted_Extraction_and_Ultrafiltration_of_Value_Added.pdf