terclim by ICS banner
IVES 9 IVES Conference Series 9 PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

Abstract

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

In a preliminary step, 2 types of by products were evaluated for Kombucha fermentation, wine lees and grape pomaces in order to assess their ability to ferment. Then the work was focused on grape pomaces originated from red winemaking. Several parameters were varied during the fermentation process: temperature, pomace concentration, sugar concentration, temperature and duration. The fermentation kinetics and final composition of grape Kombucha were monitored. Several biological activities were assessed in vitro at the beginning and at the end of fermentation: antioxydant, antidiabetic and anti-inflammatory. Depending on their physico-chemical and biological characteristics, some of the pomace Kombucha beverages were submitted to a sensory evaluation.

For all fermentation conditions the biological activities were increased, at least by a factor 2, at the end of fermentation compared to the non-fermented grape pomaces infusions. However according to their concentrations in sugar and total acidity, the grape pomace Kombuchas were not equally appreciated by the panellists. A majority of them preferred the Kombucha flavoured with natural fruity aroma.

This work confirmed the feasibility of making a grape pomace Kombucha beverage. Even if the kombucha fermentation improved the biological activities of this new beverage, results showed that there is no significant impact of the tested processing parameters on the biological activities in vitro. This new functional beverage consists into a new way of winemaking by-products valorisation. As for future perspectives, the organoleptic aspect must be improved.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Nathalie Barakat¹, Sandra Beaufort¹, Jalloul Bouajila¹, Youssef El Rayess², Patricia Taillandier¹

1. LGC, Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
2. Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon

Contact the author*

Keywords

kombucha, grape pomace, anti-inflammatory, antidiabetic

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More