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…

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.