Extracción y caracterización del color de orujos procedentes de la zona vitivinicola Utiel-Requena (Valencia)

The bagasse of red grapes from red wine manufacture, is a cheap and abundant source of colorants. This paper study the colour of these residues in some red wines varieties from Utiel-Requena (Valencia). Polyphenols and anthocianins are quantified and characterized by spectroscopy. Like it happen to red wines, in the extracts obtained from these residues, the D280 and Folin Ciocalteau (IFC) index. are well correlationed with the total phenolic compounds and the optical density at 520 nm is a good stimator of the anthocyanin contents. Extracts from bobal and tintorera varieties, have a higher concentration of anthocyanins: because of this, it would be interesting to study specially these varieties to use it like a source of alimentary colorants.