Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview

Pérez-Bibbins, B.; Agrasar, A. Torrado; Salgado, José Manuel; Oliveira, Ricardo Pinheiro de Souza; Domínguez, José Manuel

doi:10.1016/j.wasman.2015.03.009

Cited by 77 publications

(60 citation statements)

References 50 publications

(55 reference statements)

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“…Waste known as lees, composed of solid and liquid fractions, is generated during the fermentation and maturation stages [61,62]. The solid part is comprised of the remains precipitated at the bottom of the tanks, mainly consisting of bacterial biomass, undissolved carbohydrates of hemi-or cellulosic nature, phenolic compounds, lignin, proteins, metals, inorganic salts, organic acid salts (mainly tartrates, in the case of wine lees) and other materials such as pips (tannins sustaining grape seeds), fruit skins, grains and seeds.…”

Section: Origins Of Grape Winery Wastementioning

confidence: 99%

“…The liquid phase is represented mainly by the spent fermentation broth, often rich in organic acids and ethanol. Vinasses, a by-product of the wine lees, are defined as liquid fraction waste deriving from the distillation process of the wine lees, which is carried out to recover ethanol and elaborate distilled beverages [13,62].…”

Section: Origins Of Grape Winery Wastementioning

confidence: 99%

“…Tartaric acid is widely applied in the food and beverage industry as natural acid preservative and an alternative to the citric and phosphoric acids. Grape distilled lees, from which tartaric acid has been recovered using chemical extraction, have been freeze dried and used as a nutrient medium for Lactobacillus pentosus growth [107], achieving a lactic acid production of 18.9 g L -1 [61,62]. Although researchers [108] have identified this, they have used methods based on chemical extraction (treatment with HCl and precipitation with CaCl 2 generating 1:2 ratio) that may be ineffective in terms of waste generation.…”

Section: Utilisation Of Vinasse As Substratementioning

confidence: 99%

See 2 more Smart Citations

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

137

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Grape wine is among the most important alcoholic beverages in the globe, with a continuously rising world demand, currently sizing at 25 billion litres. Such a large and heavily industrialised market calls for the maintenance of a steady production of raw materials to end products. Consequently, intensive cultivation of land, harvesting of the goods and manufacturing for the production of commercially available products are being implemented. Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. It has been calculated that during cultivation and harvesting about 5 tonnes of solid waste are generated per hectare per year, while the winery wastewater varies according to the production size from 650,000 m 3 (Greece) to over 18,000,000 m 3 (Spain) per year. Conventional treatments of winery waste are becoming increasingly expensive, demanding significant amounts of effort, resources and energy for safe waste discharge. Therefore, the need to recycle, reuse and recover energy and valuable chemicals from winery waste and wastewater becomes apparent. Valorisation of winery waste is possible when introducing the concept of biorefinery, i.e. the use of winery waste as bioconversions feedstock in order to produce platform chemicals, biofuels, heat and energy.

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Section: Origins Of Grape Winery Wastementioning

confidence: 99%

Section: Origins Of Grape Winery Wastementioning

confidence: 99%

Section: Utilisation Of Vinasse As Substratementioning

confidence: 99%

See 1 more Smart Citation

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

137

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“…One particular byproduct obtained from the winemaking process is wine lees, which may be a good resource to be recycled such as a sustainable source for economic nutrients (Perez-Bibbins et al 2015). Wine lees are generated during fermentation and the aging process.…”

Section: Introductionmentioning

confidence: 99%

“…Wine lees are generated during fermentation and the aging process. The solid fraction of lees primary consists of yeast biomass, insoluble carbohydrates (such as cellulosic or hemicellulosic materials), phenolic compounds, lignin, proteins, inorganic salts, organic acid salts (mainly tartrates), and other materials, while the liquid phase is rich in ethanol and organic acids (Perez-Bibbins et al 2015). As it was reported that wine lees can be applied to the recovery of value-added phytochemicals due to the ability of yeast to form molecular interactions with phenolic compounds (Mena et al 2014), it is anticipated that the profile of phenolic compounds in lees might differ from that in the residue of crushed grapes.…”

Section: Introductionmentioning

confidence: 99%

Microbicidal action of photoirradiated aqueous extracts from wine lees

et al. 2016

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Wine lees, a major waste product of winemaking, is a rich source of polyphenolic compounds. LED-light irradiation at 400-nm elicited microbicidal activity of aqueous extract from wine lees (WLE) against Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans, in addition to reactive oxygen species (ROS) formation, including hydroxyl radical (ÁOH) and hydrogen peroxide (H 2 O 2 ). Although treatment for 20 min of photoirradiation alone exerted bactericidal activity with a 2-to 3-log reduction, photoirradiated WLE for 20 min achieved a 5-log or greater reduction in viable S. aureus and P. aeruginosa cells. Regarding C. albicans, a 1-log reduction (90 % reduction) of viable cells was achieved by photoirradiated WLE for 40 min, whereas photoirradiation alone did not show any fungicidal effect. ROS analyses revealed that approximately 170 lM ÁOH and 600 lM H 2 O 2 were generated in photoirradiated WLE for 20 min. Because the bactericidal activity of photoirradiated WLE was abolished by ÁOH scavengers, ROS, especially highly oxidative ÁOH, may be responsible for the microbicidal activity of photoirradiated WLE. In addition to its microbicidal activity, WLE may act as an antioxidant as it exerted radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl, a stable free radical.

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Refining of wine lees and cheese whey for the production of microbial oil, polyphenol‐rich extracts and value‐added co‐products

Kopsahelis

Dimou

Papadaki

et al. 2017

J of Chemical Tech & Biotech

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Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview

Cited by 77 publications

References 50 publications

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Microbicidal action of photoirradiated aqueous extracts from wine lees

Refining of wine lees and cheese whey for the production of microbial oil, polyphenol‐rich extracts and value‐added co‐products

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