Pisco Bagasse as a Potential Source of Bioactive Compounds – A Review
Angela M. Farias-Campomanes and M. Angela A. Meireles
Affiliation: LASEFI/DEA/FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80; 13083-862 Campinas, Sao Paulo, Brazil.
Keywords: Anthocyanins, grape bagasse, phenolic compounds, pisco-grape, supercritical fluid extraction.
Pisco is a traditional beverage from Peru (South America) produced by the fermentation of pisco grapes. This
article discusses the by-products of pisco production as a potential source of bioactive compounds; until now, pisco bagasse
has had no industrial application. There is a knowledge gap that is the result of the lack of qualitative and quantitative
information in the literature about the by-product of pisco production. Thus, we focus on the benefits that may be obtained
with pisco by-product recovery, utilizing a literature review – including articles and patents – of the by-product
generated in the production of wine and of the differences between the pisco and wine processes. This article analyzes the
chemical composition, the biological activity and the major uses of pisco by-product, in addition to the applications for
and biological activity of the extracts obtained through different extraction methods.
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