Assessment of Winery By-Products as Ingredients as a Base of “3S” (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins

Assessment of Winery By-Products as Ingredients as a Base of “3S” (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins

Oenological residues may cause environmental pollution when processing does not significantly reduce volume and/or harmful conditions. The lack of proper valorisation alternatives entails high disposal costs and resource inefficiency that jeopardise the sustainability and competitiveness of the indu...

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Bibliographic Details
Main Authors: Berta María Cánovas, Irene Pérez-Novas, Cristina García-Viguera, Raúl Domínguez-Perles, Sonia Medina
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
oenological residues
kombucha
fermentation
bioactive phytochemicals
postbiotics
colour
Online Access:https://www.mdpi.com/2304-8158/14/14/2514
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