TITLE:
Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties
AUTHORS:
Ana Chioru, Natalia Chiselita, Natalia Suhodol, Alina Boiştean, Daniela Paladi, Tatiana Capcanari, Aurica Chirsanova
KEYWORDS:
Red Wines, Wine Lees, Yeasts, By-Products, Winemaking
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.11,
November
30,
2023
ABSTRACT: In the Republic of Moldova, the
viticulture industry is a sector with a high economic impact, and the utilization of secondary
products from winemaking represents a growing concern regarding environmental
sustainability. Wine lees, one of the types of wine waste, is less
studied in order to valorize it. Currently it is used in the production of
ethyl alcohol, as aggregates in the soil and others. The aim of this study was
to characterize from a physico-chemical and microbiological point of view the
lees sediments obtained after the primary fermentation of three types of
individualized red wines made from autochthonous
grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from
14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to
9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU),
anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans
(from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from
3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and
the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study
confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae,
which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage
the obtaining of new products with special purpose and added value.