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…

USING CHECK-ALL-THAT-APPLY (CATA) TO CATEGORIZE WINES: A DECISION-MAKING TOOL FOR WINE SELECTION

Bordeaux is the largest appellation vineyard in France. This contrasting vineyard with varied terroirs offers all styles of wine, resulting from the blending of several grape varieties. If these different profiles make the renown of Bordeaux wines, it can appear as a constraint when the aim is to study Bordeaux wines in their diversity. The selection of a representative sample can be performed by a sensory analysis carried out by trained panelists or by wine professionals, which can take several forms: consensus among experts, conventional descriptive analysis, typicality or quality evaluation. However, because of time, economic, and logistical constraints, these methods have limited applications. As an alternative to classical descriptive analysis, more intuitive methods that do not require training have been proposed recently to describe wines using an expert panel such as Napping, Free Choice or Flash Profiling, CATA or RATA.

Read More

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

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