Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Abstract

Wine lees are defined as the sediment formed at the bottom of the tank or barrel after wine alcoholic fermentation. They have a heterogeneous composition and currently constitute 6% of the byproducts generated by each ton of wine grapes. However, it is the most under-researched of all the byproducts of the winemaking process. Therefore, with the aim of highlighting this byproduct, a physicochemical and nutritional characterization of winemaking lees from three different wine making processes (white, rosé, and red winemaking) was carried out. In addition, the technological properties of these winemaking lees were also analyzed. The lees analyzed in this research demonstrated an interesting nutritional and heterogeneous composition. Moreover, wine lees showed high values of emulsifying capacity. Thus, winemaking lees could be considered, in a preliminary way, as a new ingredient to be included in new food formulations.

Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

“…There are some studies related to FAs of agri-food by-products such as grape by-products (e.g., pomace, stems, bunch) [25,31] and BSG [26,27,37]. Nevertheless, few studies have been reported related to FAs in wine lees [38] and potato peels [39], and as far as we know, no studies were performed using carrot peels. Therefore, the present study aims to evaluate the FAs profile of different agri-food byproducts, namely grape pomace, grape stems, grape bunches, white less, red lees, BSG, carrot, and potato peels using chromatographic and spectrometric approaches, as a strategy to evaluate its potential application for food-based matrices enrichment.…”

Potential of Agroindustrial By-Products to Modulate Ruminal Fermentation and Reduce Methane Production: In Vitro Studies

“…The content in TSP of the WL was within the range (17.3–40.9 g/kg DM) reported by Zhijing et al [ 28 ] for red WL, although others have reported much greater values [ 26 ]. Chemical composition of WL can be influenced by many factors such as environmental conditions, grape variety and characteristics of the wine making process [ 29 , 30 ]. Moreover, the organic cultivation of the WL used in our study could have contributed to their low CP content, as organic crops usually have lower CP compared with conventional cultivation due to restrictions in N fertilization [ 31 ].…”

Winegrowing strategies for adapting to climate change in a warm climate zone

“…Este material se encuentra en una parcela, situada en el término municipal de San José del Valle (Cádiz, España) a 150 sobre el nivel del mar. Se llevó a cabo una identificación genética mediante marcadores moleculares tipo microsatélites para comprobar el genotipo de las diferentes variedades y variantes somáticas sujetas a estudio, siguiendo la metodología empleada por Sancho-Galán et al, [28][29]. El análisis morfológico de los distintos cultivares se llevó a cabo mediante el empleo de una lista de descriptores morfológicos seleccionados del Cógido de Descriptores de la Organización Internacional de la Vid y el Vino (OIV) [30].…”

“…La identificación genética permitió corroborar el genotipo de estas variedades de vid locales o autóctonas y las variantes somáticas, comparándose el genotipo obtenido con los publicados en la base de datos del Catálogo Internacional de variedades de vid (VIVC: www.vivc.de) [28][29]. En las Tablas 1 y 2 se destacan las diferencias encontradas para las distintas variedades autóctonas y variantes somáticas de la variedad Palomino Fino.…”