Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace

Abstract

This study investigated the physicochemical, antioxidant, textural and sensory properties of İzmir Tulum cheeses ripened in brines enriched with different grape pomaces from wine production. Four groups were prepared: white wine pomace (W), red wine pomace (R), a 1:1 mixture (RW), and a control (C). Cheeses were ripened for 180 days and analyzed at regular intervals. pH decreased and titratable acidity increased significantly over time (p<0.05), while dry matter, fat, and protein contents remained statistically similar (p>0.05). RW samples showed the highest DPPH activity on both day 1 and 180. The R sample exhibited the highest CUPRAC value (21.08 mg Trolox/g) and total phenolic content (526.25 mg GAE/100 g) (p<0.05). Texture was affected by pomace type and ripening time. Overall, grape pomace addition enhanced the antioxidant and functional properties of the cheese and provided a sustainable way to valorize wine industry by-products.