Valorization of the Red Wine Yeast Waste

Abstract

This article presents the research results related to the possibility of valorizing yeast biomass from the waste of winemaking by obtaining pigmented extract with valuable biochemical composition and biological activity. It has been established that the extract contains significant amount of anthocyanins, a balanced content of proteins and carbohydrates, possesses antioxidant, enzymatic and antimicrobial activities. The obtained results indicate that yeast biomass from the wastes of Merlot wine production is a cheap, accessible industrial source rich in biologically active compounds and highlight the perspective of the development of different products based on biomass with nutraceutical, antioxidant and antimicrobial properties.