Figure 1.

Total phenolic compound contents in white (Garganega) and red (Merlot) grape pomace enzymatic extracts obtained after treatment with five different commercial enzymes at 1% or 2% enzyme/substrate ratios (w/w), for 2 h or 4 h. Control samples were subjected to the same treatment conditions without any enzyme. Results are expressed as mg of gallic acid (GA) equivalent per gram of pomace dry weight (DW). Data represent the mean ± SD (n = 3). Different letters indicate a statistically significant difference (one-way ANOVA test followed by post-hoc corrected two-tailed Tukey test, p < 0.05), from the highest (a) to the lowest (f).