Abstract
Grape marc, also known as grape pomace, is one of the most investigated bio-wastes derived mainly from grape skin and seeds, which is produced as a by-product of winemaking on the million-ton scale annually. Presently, the most important high-value use of grape pomace is in the production of oenological tannins, widely-used additives in the food and beverage industry. This article studies the possible use of grape waste in the plastic industry, as request of the consumer for green plastics with regards to environmental impact, and in the case of packaging, to improve the shelf-life and safety of the products contained. 4 white grape varieties and 4 red grape varieties (most cultivated grape varieties in Romania) were taken into study, processed using different technological methods and the spent material (grape skins and seeds) were analysed regarding their total phenolic compounds and total tannins.
Keywords: grape marc; oenological tannins; polymers; food and beverage industry