RT journal article
T1 Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient
A1 Sancho Galán, Pau
A1 Amores Arrocha, Antonio
A1 Jiménez Cantizano, Ana Concepción
A1 Palacios Macías, Víctor Manuel
A2 Ingeniería Química y Tecnología de Alimentos
K1 wine lees
K1 alcoholic fermentation
K1 winery
K1 byproduct
AB 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% of the byproducts generated by each ton of wine grapes. However, it is the most under-researched of all the byproducts of the winemaking process. Therefore, with the aim of highlighting this byproduct, a physicochemical and nutritional characterization of winemaking lees from three different wine making processes (white, rose, and red winemaking) was carried out. In addition, the technological properties of these winemaking lees were also analyzed. The lees analyzed in this research demonstrated an interesting nutritional and heterogeneous composition. Moreover, wine lees showed high values of emulsifying capacity. Thus, winemaking lees could be considered, in a preliminary way, as a new ingredient to be included in new food formulations.
PB MDPI
SN 2073-4395
YR 2020
FD 2020-07
LK http://hdl.handle.net/10498/23645
UL http://hdl.handle.net/10498/23645
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026