While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry.
Among the macromolecules of enological interest in white wines, much attention has been paid to polysaccharides.
Climate change and reduction of inputs are two major challenges for viticulture and oenology. With increasing temperature, wines become less acid and microbiologically less stable (1).
Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.
Over the last decades, climate change and rising temperatures have impacted the wine industry. Wines from warm regions tend to have a higher pH and lower total acidity.