PT - JOURNAL ARTICLE AU - Susana Boso AU - José-Luis Santiago AU - Pilar Gago AU - Eddy Sotelo AU - Inmaculada Álvarez-Acero AU - María del Carmen Martínez TI - Flavanol Content and Nutritional Quality of Wastes from the Making of White and Rosé Wines from Mountain Vineyards AID - 10.5344/ajev.2022.22002 DP - 2022 Oct 01 TA - American Journal of Enology and Viticulture PG - 256--266 VI - 73 IP - 4 4099 - http://www.ajevonline.org/content/73/4/256.short 4100 - http://www.ajevonline.org/content/73/4/256.full SO - Am J Enol Vitic.2022 Oct 01; 73 AB - The present work examines the flavanol content of the seed waste resulting from the production of white and rosé wines from mountain-cultivated grapes in northern Spain, the cold-press-extracted oils of these seeds, and the leftover pelleted seed husks. In addition, both oils were analyzed to determine their nutritional quality and physicochemical characteristics. Flavanols, particularly the dimers procyanidin B1 and procyanidin B2, were abundant in all waste fractions from both types of pomace, although the highest concentrations of flavanols were found in the white grape pomace and its extracted oil. The white grapeseed oil had 10 times more flavanol than the rosé grapeseed oil. The values for the nutritional variables measured for both oils, although they differed, were within the limits established by the Codex Alimentarius for edible vegetable oils.