Background Wine lees are defined as the residue formed at the bottom of the container
during the wine fermentation stage. It consists of a solid phase composed of yeasts and …

Wine lees are defined as the sediment formed at the bottom of the tank or barrel after wine
alcoholic fermentation. They have a heterogeneous composition and currently constitute 6 …

Lees are the wastes generated during the fermentation and aging processes of different
industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be …

Aging of wine on lees enhances the sensorial characteristics of wine. Only a small part of the
lees produced in winemaking are used in traditional aging. Most are collected and then …

The extraction of bioactive compounds from wine lees involves a variety of methods, the
selection of which is crucial to ensure optimal yields. This systematic review, following …

The quality of red wine is dependent on the presence not only of volatile compounds that
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …

The production of white wines with the presence of grape skins is a historical technique
used in different regions with winemaking tradition. However, the current trend is to maintain …

Wine lees are a by-product that represents a 25% of the total winery waste. Although lees
are rich in antioxidant compounds and dietary fiber, they have no added value and are …

Winemaking is one of the main Portuguese industries and has significantly grown in recent
years, thus increasing the quantity of obtained residues. These wastes have a complex …

The winemaking industry is wide represented in Republic of Moldavia and Romania. The
processing of grapes leads to about 70% wine and almost 30% by-products (grape marc) …