Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes

Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape present great potential for the development new beverages, infusions tisanes. This work aimed study effects different drying temperatures on sensory chemical properties grape pomace infusions, evaluate same characteristics dried–minced grapes coated with organic matrices. At end work, it was possible conclude that presence some coating agents results in changes also altering recorded antioxidant activity. However, all matrices seemed suitable coating, none showed negative infusions. Furthermore, three (50, 60, 70 °C), one prepared dehydrated at °C highest pH value, °Brix significantly greater concentration phenolic compounds. In analysis, constant bitter taste astringent sensation stood out, which not positive aspects from point view. addition natural flavors—especially honey—made infusion more sensorially pleasant. Overall, made obtain product compounds capacity is promising integrate into human food, particularly via preparation consumer may, if they so choose, add honey another agent flavoring, making final pleasant