Microwave assisted extration of grape marc: comparison to conventional process and economic evaluation

Abstract

The extent worldwide production of grapes and wine has to deal with the disposal of 9 tonnes grape residue. This residue is rich in valuable compounds such as polyphenols, flavonoids, anthocyanins and stilbene derivatives, to which positive antioxidant and antimicrobial effects are attributed. The extraction of these compounds and their ommercialization can give added value to the reused industrial residue.