Sustainable Valorization of Wine Lees: From Waste to Value-Added Products
After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing t...
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MDPI AG
2025-03-01
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| author | Ancuța Chetrariu Adriana Dabija Larisa Caisin Vitalii Agapii Ionuț Avrămia |
| author_facet | Ancuța Chetrariu Adriana Dabija Larisa Caisin Vitalii Agapii Ionuț Avrămia |
| author_sort | Ancuța Chetrariu |
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| description | After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing these by-products from the wine industry, which is no longer required in the production process, offer us the opportunity to capitalize on various bioactive compounds through the circular economy concept and circular process. Wine lees resulting from the large-scale production of wine represent a raw material for the valorization of phenolic compounds, proteins, and polysaccharides, as well as pigments or organic compounds. The substantial nutrient resources available from wine lees are described extensively in this manuscript and range from vitamins, amino acids, and fatty acids to food supplements, edible packaging, or food products such as bakery products. This review article explores the emerging horizons of winery waste utilization, unveiling the abundance of bioactive compounds and their manifold applications across the industrial realm. |
| format | Article |
| id | doaj-art-4ebfe53eeb6242bab3f0d017435f7870 |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-4ebfe53eeb6242bab3f0d017435f78702025-08-20T02:15:55ZengMDPI AGApplied Sciences2076-34172025-03-01157364810.3390/app15073648Sustainable Valorization of Wine Lees: From Waste to Value-Added ProductsAncuța Chetrariu0Adriana Dabija1Larisa Caisin2Vitalii Agapii3Ionuț Avrămia4Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaDepartment Livestock Products and Food Safety, Technical University of Moldova, 44 Mircesti. Str., MD-2049 Chisinau, MoldovaDepartment Livestock Products and Food Safety, Technical University of Moldova, 44 Mircesti. Str., MD-2049 Chisinau, MoldovaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaAfter the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing these by-products from the wine industry, which is no longer required in the production process, offer us the opportunity to capitalize on various bioactive compounds through the circular economy concept and circular process. Wine lees resulting from the large-scale production of wine represent a raw material for the valorization of phenolic compounds, proteins, and polysaccharides, as well as pigments or organic compounds. The substantial nutrient resources available from wine lees are described extensively in this manuscript and range from vitamins, amino acids, and fatty acids to food supplements, edible packaging, or food products such as bakery products. This review article explores the emerging horizons of winery waste utilization, unveiling the abundance of bioactive compounds and their manifold applications across the industrial realm.https://www.mdpi.com/2076-3417/15/7/3648wine leesvalorizationby-productsreusefunctional food |
| spellingShingle | Ancuța Chetrariu Adriana Dabija Larisa Caisin Vitalii Agapii Ionuț Avrămia Sustainable Valorization of Wine Lees: From Waste to Value-Added Products Applied Sciences wine lees valorization by-products reuse functional food |
| title | Sustainable Valorization of Wine Lees: From Waste to Value-Added Products |
| title_full | Sustainable Valorization of Wine Lees: From Waste to Value-Added Products |
| title_fullStr | Sustainable Valorization of Wine Lees: From Waste to Value-Added Products |
| title_full_unstemmed | Sustainable Valorization of Wine Lees: From Waste to Value-Added Products |
| title_short | Sustainable Valorization of Wine Lees: From Waste to Value-Added Products |
| title_sort | sustainable valorization of wine lees from waste to value added products |
| topic | wine lees valorization by-products reuse functional food |
| url | https://www.mdpi.com/2076-3417/15/7/3648 |
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