Scientific and technological research on the use of wine lees
RB de Andrade Bulos, F da Gama Paz… - … Processing and Nutrition, 2023 - Springer
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 …
during the wine fermentation stage. It consists of a solid phase composed of yeasts and …
Physicochemical and nutritional characterization of winemaking lees: A new food ingredient
P Sancho-Galán, A Amores-Arrocha… - Agronomy, 2020 - mdpi.com
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 …
alcoholic fermentation. They have a heterogeneous composition and currently constitute 6 …
Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview
B Pérez-Bibbins, A Torrado-Agrasar, JM Salgado… - Waste management, 2015 - Elsevier
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 …
industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be …
Wine lees: traditional and potential innovative techniques for their exploitation in winemaking
G Fia - Grape and wine biotechnology, 2016 - books.google.com
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 …
lees produced in winemaking are used in traditional aging. Most are collected and then …
Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review
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 …
selection of which is crucial to ensure optimal yields. This systematic review, following …
Processes and purposes of extraction of grape components during winemaking: Current state and perspectives
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 …
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …
Influence of the presence of grape skins during white wine alcoholic fermentation
P Sancho-Galán, A Amores-Arrocha… - Agronomy, 2021 - mdpi.com
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 …
used in different regions with winemaking tradition. However, the current trend is to maintain …
By-product revalorization: Cava lees can improve the fermentation process and change the volatile profile of bread
A Martín-Garcia, M Riu-Aumatell, E López-Tamames - Foods, 2022 - mdpi.com
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 …
are rich in antioxidant compounds and dietary fiber, they have no added value and are …
Obtaining Value from Wine Wastes: Paving the Way for Sustainable Development
D Evtuguin, JPS Aniceto, R Marques, I Portugal… - Fermentation, 2023 - mdpi.com
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 …
years, thus increasing the quantity of obtained residues. These wastes have a complex …
Valorization of winemaking by-products in the production of jelly candies
A GHENDOV-MOŞANU, R STURZA… - Italian Food Materials …, 2016 - cris.utm.md
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) …
processing of grapes leads to about 70% wine and almost 30% by-products (grape marc) …