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

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

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More