Wine Lees as a Source of Antioxidant Compounds
The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw m...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-02-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/8/2/45 |
| _version_ | 1797726932225228800 |
|---|---|
| author | María José Jara-Palacios |
| author_facet | María José Jara-Palacios |
| author_sort | María José Jara-Palacios |
| collection | DOAJ |
| description | The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature. |
| first_indexed | 2024-03-12T10:52:33Z |
| format | Article |
| id | doaj.art-6de350f5e60740079daa2ab5068f8bdb |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T10:52:33Z |
| publishDate | 2019-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-6de350f5e60740079daa2ab5068f8bdb2023-09-02T06:47:31ZengMDPI AGAntioxidants2076-39212019-02-01824510.3390/antiox8020045antiox8020045Wine Lees as a Source of Antioxidant CompoundsMaría José Jara-Palacios0Instituto de Investigaciones Vitivinícolas y Agroalimentarias (IVAGRO), Universidad de Cádiz, Campus de Puerto Real, 11510 Cádiz, SpainThe winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature.https://www.mdpi.com/2076-3921/8/2/45wine leesphenolic compoundsantioxidant activitywinemaking byproducts |
| spellingShingle | María José Jara-Palacios Wine Lees as a Source of Antioxidant Compounds Antioxidants wine lees phenolic compounds antioxidant activity winemaking byproducts |
| title | Wine Lees as a Source of Antioxidant Compounds |
| title_full | Wine Lees as a Source of Antioxidant Compounds |
| title_fullStr | Wine Lees as a Source of Antioxidant Compounds |
| title_full_unstemmed | Wine Lees as a Source of Antioxidant Compounds |
| title_short | Wine Lees as a Source of Antioxidant Compounds |
| title_sort | wine lees as a source of antioxidant compounds |
| topic | wine lees phenolic compounds antioxidant activity winemaking byproducts |
| url | https://www.mdpi.com/2076-3921/8/2/45 |
| work_keys_str_mv | AT mariajosejarapalacios wineleesasasourceofantioxidantcompounds |