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…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.