Table 1.
Moisture, protein, titratable acids, and ash content of white grape pomace (WGP) and red grape pomace (RGP).
| Color | Cultivars | Moisture (%) 1 | Protein (%) 2 | Titratable Acidity (%) 2,3 | Ash (%) 2 |
|---|---|---|---|---|---|
| White | Viognier | 69.5 ± 0.90 a | 9.51 ± 0.33 de | 2.89 ± 0.05 e | 5.07 ± 0.01 c |
| Vidal Blanc | 67.7 ± 2.53 a | 6.33 ± 0.65 f | 4.08 ± 0.02 b | 4.32 ± 0.002 d | |
| Niagara | 62.0 ± 0.89 ab | 10.6 ± 0.59 cd | 4.66 ± 0.03 a | 5.85 ± 0.02 b | |
| Petit Manseng | 52.4 ± 0.75 b | 8.16 ± 0.01 e | 3.24 ± 0.05 d | 6.60 ± 0.03 a | |
| Red | Petit Verdot | 50.7 ±4.28 b | 11.5 ± 0.06 bc | 3.16 ± 0.02 d | 5.36 ± 0.08 c |
| Merlot | 50.7 ± 4.20 b | 12.9 ± 0.07 a | 3.60 ± 0.07 c | 6.08 ± 0.17 b | |
| Cabernet Franc | 58.1 ± 3.51 ab | 13.0 ± 0.21 a | 3.08 ± 0.02 de | 5.24 ± 0.10 c | |
| Chambourcin | 54.2 ± 2.97 b | 12.7 ± 0.12 ab | 3.13 ± 0.09 d | 4.52 ± 0.07 d |
Data were obtained in triplicate and expressed as mean ± SD. The superscript letters within the same row represented significant differences (p < 0.05). 1 Results were calculated based on a wet weight basis (WWB). 2 Results were calculated based on a dry weight basis (DWB). 3 Results were expressed as tartaric acid.