Tocopherol Contents and Antioxidant Activity in Grape Pomace After Fermentation and Alcohol Distillation

The study on grape pomace from three grapevine varieties in Georgia found that it contained significant amounts of tocopherols and antioxidant activity, although the antioxidant activity slightly decreased after fermentation and distillation. The findings suggested that grape pomace could be a valuable resource for the pharmaceutical and food industries, offering an opportunity to recycle waste and create profitable biotechnology businesses by producing goods with tocopherol and antioxidants.