From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages

From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages

Blog Article

The production of low-alcohol beverages is an important world trend due to concerns about health and well-being.The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers.It is an eco-friendly approach that contributes to sustainability and a Cut Off Tank circular economy.This mini review highlights the composition of grape pomace and its emerging role as a fermentation substrate, emphasizing its potential to contribute to sustainable beverage innovation.In addition, we discussed using non-conventional yeasts to produce beer with different Hose aromas, flavors, and low alcoholic content, as well as the possibility of using a vast diversity of substrates during fermentation, including grape pomace.

Different yeasts and substrates bring new opportunities to the market for brewery industries and other products.