Wine lees are the least exploited by-product of the wine industry. This by-product is generated after the fermentation of the grape must, and its composition is variable and is mainly composed of lysed yeasts, tartaric acid, colloids, polyphenols and ashes.
Of all the compounds that can be found in lees, polyphenols are those with particularly powerful bioactive properties, and their extraction is of interest for reuse in different food and nutraceutical matrices. The lees have been subjected to assisted extraction using different techniques.
In this research, Ultrasonic Assisted Extraction (UAE) has been used as a technique to extract both Total Anthocyanins (TA) and Total Polyphenolic Compounds (CPT) from the lees of the vinification of Vitis vinifera L. The UAE method that has been developed in this research is a new fast and efficient method to extract AT and CPT and, coupled with chromatographic methodologies, allows the identification of up to fourteen different anthocyanins in lees.
Finalist work for the ENOFORUM 2020 Award: video of the presentation by Pau Sancho Galán on the occasion of Enoforum Web (May 5-7, 2020)
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