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September 25, 2026Proceedings of the Estonian Academy of SciencesOpen Access

Phenolic composition of grape pomace from ‘Hasansky Sladky’ and ‘Zilga’ as affected by winemaking technology

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KSKersti SeemeKKKadri KarpUMUlvi Moor

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Cite This Study

Seeme et al. (2026) studied this question.

synapsesocial.com/papers/6ab60f2f406bf401c1467887https://doi.org/10.3176/proc.2026.4.04
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Phenolic Composition and Antioxidant Potential of Grape Pomace2026 · 5 citations
  2. 2Grape Pomace as a Reliable Source of Phenolic Compounds: Polyphenol Composition and Biological Properties2025 · 2 citations
  3. 3Enrichment of functional drinks using grape pomace extracts, analysis of physicochemical indicators2024
  4. 4Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines2024
  5. 5Processing-Driven Changes in Phenolic Composition and Antioxidant Capacity During Plum Wine Production from the ‘Stanley’ Cultivar2026