terclim by ICS banner
IVES 9 IVES Conference Series 9 SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Abstract

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation. Currently, very few studies have focused on the characterization and valorisation of the antioxidant component of lees. Although the role of glutathione has been demonstrated [3], recent studies have shown that S- and N- containing compounds are the main contributors to the antioxidant metabolome of wine [4]. Thus, the valorisation of wine lees to obtain compounds with antioxidant capacity seems to be of great interest for the wine industry.

In order to obtain extracts with antioxidant properties from white wine lees, we studied the interest of subcritical water as a green extraction process. The extraction conditions (temperature, extraction duration and stirring speed) were optimized by Response Surface Methodology (RSM) to maximize the antioxidant properties of the obtained extracts. The composition of the soluble fraction such as total phenolic content, protein, SH- compounds and glutathione was determined by spectrophotometry and LC-MS methods. Global antioxidant activity of extracts was determined by DPPH (radical-scavenging power), FRAP (Ferric reducing antioxidant potential) and OCR (Oxygen Consumption Rate) in model wine solution.

Results show that temperature is the key parameter for obtaining extracts with high antioxidant activity. Interestingly, we observe that the antioxidant potential does not seem to be related to the presence of a single molecule but rather to the presence of a pool of reducing compounds.

To conclude, subcritical water is a promising eco-sustainable process to obtain antioxidant compounds from wine lees. Such extracts could be used for a targeted application in oenology as well as in other sectors (food, cosmetics, pharmaceuticals).

 

1. Dimou, Charalampia, Nikolaos Kopsahelis, Aikaterini Papadaki, Seraphim Papanikolaou, Ioannis K. Kookos, Ioanna Mandala, and Apostolis A. Koutinas. ‘Wine Lees Valorization: Biorefinery Development Including Production of a Generic Fermentation Feedstock Employed for Poly(3-Hydroxybutyrate) Synthesis’. Food Research International 73 (July 2015): 81–87.
2. De Iseppi, Alberto, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Andrea Curioni, and Benoit Divol. ‘A Novel Approach for the Valorization of Wine Lees as a Source of Compounds Able to Modify Wine Properties’. LWT 136 (January 2021): 110274.
3. Lavigne-Cruège, V. & Dubourdieu, D., 2002. Role of glutathione on development of aroma defects in dry white wines. In 13th International Enology Symposium, Trogus, H., Gafner, J., Sutterlin., Eds. International Association of Enology: Montpellier, France, pp 331-347
4. Romanet, Remy, Florian Bahut, Maria Nikolantonaki, and Régis D. Gougeon. ‘Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry’. Antioxidants 9, no. 2 (28 January 2020): 115.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Benjamin Poulain1,2, Delphine Winstel1,2, Axel Marchal1,2, Virginie Moine3, Claudia Nioi1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3. Biolaffort, 11 rue Aristide Berges, 33270 FLOIRAC France

Contact the author*

Keywords

Wine lees, antioxidant, subcritical water, response surface methodology

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More

IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More