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Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Department of Chemical Engineering and Food Technology, Vegetal Production Area, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. box 40, 11510 Puerto Real, Spain
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Agronomy 2020, 10(7), 996; https://doi.org/10.3390/agronomy10070996
Received: 11 June 2020 / Revised: 7 July 2020 / Accepted: 8 July 2020 / Published: 11 July 2020
(This article belongs to the Special Issue Extraction and Analysis of Natural Product in Plant)
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, rosé, 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. View Full-Text
Keywords: wine lees; alcoholic fermentation; winery; byproduct wine lees; alcoholic fermentation; winery; byproduct
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Sancho-Galán, P.; Amores-Arrocha, A.; Jiménez-Cantizano, A.; Palacios, V. Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient. Agronomy 2020, 10, 996.

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