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…

Ripening characterization and modelling of Listan negro grape in Spain using a regression analysis

The professional winegrower usually selects the harvest date considering several elements, such as the vine stem and berry colour, the flavour, appearance and grain elasticity. Nowadays these elements have turned old fashioned.
Read More

An Ag+ SPE method combined with Deans’ switch heart-cutting MDGC–MS/Olfactometry approach for identifying unknown volatile thiols in wine

Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.

Read More

Flooding responses on grapevine: a physiological, transcriptional and metabolic perspective

Studies on model plants have shown that temporary soil flooding exposes roots to a significant hypoxic stress resulting in metabolic re-programming, accumulation of toxic metabolites and hormonal imbalance. To date, physiological and transcriptional responses to flooding in grapevine are poorly characterized. To fill this gap, we aimed to gain insights into the transcriptional and metabolic changes induced by flooding on grapevine roots (K5BB rootstocks), on which cv Sauvignon blanc (Vitis vinifera L.) plants were grafted.

Read More

Effect of intra‐vineyard ripeness variation on the efficiency of commercial enzymes on berry cell wall deconstruction under winemaking conditions

Intra-vineyard variation grape berry ripening occurs within bunches, between bunches on the same vine and between vines. Although it is assumed that such variation also occurs at the grape berry cell wall level, no study to data has investigated in any depth. Here we have used a intra-vineyard panel design to investigate pooled bunches from six vines (per panel) in the context of a winemaking scenario. The dissected vineyard was harvested by separate panels, where each panel was then subjected to a standard winemaking procedure with or without the addition of three different enzyme preparations for maceration.

Read More

NIR based sensometric approach for consumer preference evaluation

Climate change has had a global impact on grape production, and as a result, developing table grape varieties that can withstand climate-related threats has become a significant goal. However, it is equally important to ensure that these new grape varieties meet the preferences of consumers. To achieve this goal, a procedure has been developed that combines sensory analysis with spectroscopic data collected in the NIR region. Each sample was analyzed using both traditional analytical techniques and non-destructive NIR spectroscopy.

Read More