IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Valorization of wine lees for oenological interest by eco-responsible processes

Valorization of wine lees for oenological interest by eco-responsible processes

Abstract

Wine lees are the second most important wine by-product in terms of quantity after grape stalk and marc. During aging on lees, it is well known that wine lees yield compounds that act as antioxydant. However the chemical nature of the compounds involved in this behavior (except polyphenols and glutathione) has not yet been totally elucidated. The scarce knowledge of wine lees composition and their potential exploitation make them a promising candidate to obtain new antioxidant products to be used in winemaking. In this study, an eco-sustainable approach to obtain lees extracts exhibiting antioxidant capacity is proposed. Such extracts could be used in a global enological strategy of sulfites level reduction.

During this work, lees extraction has been carried out with conventional solvent and subcritical water extraction. The solid/liquid ratio and the influence of extraction duration were studied for each solvent. The total composition of lees extracts was assessed. Proteins, lipids, polysaccharides, polyphenols, and glutathione analyses were performed by spectrophotometry and HPLC. Antioxidant capacity of each extracts was evaluated by three methods: the ability of antioxidants to scavenge a radical by DPPH, ferric reducing antioxidant power by FRAP and Oxygen Consumption rate (OCR) by direct oxygen consumption measurement.
Results show an important effect of operational conditions, solvent and matrice on the diversity of extracts in terms of composition and bioactivity. For the first time, an eco-sustainable process has been proposed for the valorization of white wine lees to obtain extracts with high antioxidant activity. The extracts antioxidant capacity is promising to their target application in vinification as well as in food industry in order to reduce doses of sulfites.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Poulain Benjamin1 and Nioi Claudia1

1Université de Bordeaux, Unité de Recherche Œnologie EA 4577

Contact the author

Keywords

Wine lees, By-product, antioxydant, extraction

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Mechanization of pre-flowering leaf removal under the temperate-climate conditions of Switzerland

Grapevine leaf removal (LR) in the cluster area is typically done between fruit set and cluster closure to create an unfavorable microclimate for fungal diseases, such as Botrytis cinerea and powdery mildew. Grape growers are now turning their attention to pre-flowering LR, which has additional benefits under certain conditions. When applied before flowering, LR strongly affects fruit set and thus the number of berries per cluster. It is therefore a good yield control tool, replacing time-consuming manual cluster thinning (Poni et al. 2006). It also improves berry structure, that is, skin thickness, skin-to-pulp ratio, and berry composition (total soluble solids, titratable acidity, and polyphenols) (Palliotti et al. 2012; Komm and Moyer 2015). By exacerbating competition for assimilates between reproductive and vegetative organs, pre-flowering LR also poses some risks. Excessive yield loss at the same year’s harvest due to a too low fruit set rate is the main concern: intensive pre-flowering LR (100% of the cluster area) can induce up to 50% yield loss in potted vines (Poni et al. 2005). Other parameters, such as cool climatic conditions during flowering, also affect fruit set rate and make it difficult to predict potential yield at harvest. Repeated and overly intensive preflowering LR can have repercussions over time and induce a decline in bud fruiting and plant vigor (Risco et al. 2014).
Read More

Pedicel lenticel diversity of cultivars and their influence on cell death and berry shrivel

Shrinking berries are the common symptoms of Berry Shrivel (BS) and Late-Season-Dehydration (LSD) in grapevine cultivars.

Read More

Extraction of polyphenols from grape marc by supercritical fluid extraction (SFE) and evaluation of their ‘bioavailability’ as dietary supplements

In the winemaking process, several compounds that remain in the grape skins and seeds after the fermentation stage are bioactive-compounds (substances with potential beneficial effects on health) that can be extracted in order to recovery valuable substances with a high commercial value for the cosmetic, food (nutraceuticals) and pharmaceutical industries. The skins contain significant amounts of bioactive substances such as tannins (16-27%) and other polyphenolic compounds (2-6.5%) in particular, catechins, anthocyanins, proanthocyanins, quercetin , ellagic acid and resveratrol.

Read More

Assessing bunch architecture for grapevine yield forecasting by image analysis 

It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages.

Read More

Correlation between stable isotopic composition of the fungus aspergillus niger and its growth substrate and the extracted chitin

Wine is one of the most consumed and appreciated beverages in the world. Due to the growing attention paid to consumer health, there is a continuous search for sustainable alternatives to common additives (such as sulfur dioxide) used to preserve wine. An example is represented by chitosan, the main derivative of chitin, approved for the treatment of must and wine since 2009 by the “international organization of vine and wine” (OIV/OENO 338a/2009) and by the european commission (EC Reg. No. 606/2009).

Read More