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…

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;

Read More

HAZE RISK ASSESSMENT OF MUSCAT MUSTS AND WINES : WHICH LABORATORY TEST ALLOWS A RELIABLE ESTIMATION OF THE HEATWAVE REALITY?

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More