THE CHEMICAL COMPOSITION ASSESSMENT OF THE "FETEASCĂ NEAGRĂ" AND "ALIGOTE" GRAPE POMACE FRACTIONS

Silvia Mariana Pascariu, I.M. Pop, Aida Albu

Abstract
    The aim of the hereby study was to analyze and to compare the chemical composition of vegetable fractions: seeds, skins and stalks resulted from the winemaking process of white grape pomace (Aligote variety, from Husi area) and red grape pomace (Feteasca neagra variety, from Iasi area). Measurements targeted the dry matter content (DM%), organic matter (OM%), crude ash (CA), crude protein (CP%), crude fat (EE%), crude fiber (CF%), neazotate extractive substances (SEN%), total polyphenols (TP%) and tannins (Ta%). The results obtained showed significant differences in the chemical composition in favour of the usage of red grape pomace, the seeds having a better contain in DM%, OM%, CP%, EE% TP% and Ta% and in the case of skins in DM%, EE% SEN%, TP% and Ta%. Given the fact that after the processing of grapes, the stalks still remain in the grape pomace, our research targeted their separation; the chemical analysis highlighted the higher content of CF% in stalks (17.7-29.8%) for which reason we recommend their removing from grape pomace when it is used in poultry feed. The results obtained in the hereby study support the possibility of using of grape pomace in the farm animal nutrition.

Key words: grape pomace, vegetable fractions, chemical content, polyphenols, tannins