| Title |
Current and future strategies for wine yeast lees valorization |
| ID_Doc |
8007 |
| Authors |
De Iseppi, A; Lomolino, G; Marangon, M; Curioni, A |
| Title |
Current and future strategies for wine yeast lees valorization |
| Year |
2020 |
| Published |
|
| DOI |
10.1016/j.foodres.2020.109352 |
| Abstract |
Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of the winemaking industry. Given that wine lees are considered a soil pollutant, their disposal represents a cost for wineries. Numerous wine lees recovery and valorization strategies have been proposed, with a particularly steep increase in published research in recent years. This attention is strictly linked to the concepts of circular economy and environmental sustainability that are attracting the interest of the scientific community. In this review, an overview on the available wine lees recovery and valorization strategies is reported. Additionally, the methods for the extraction and valorization of yeast's cell wall polysaccharides (beta-glucans and mannoproteins) are discussed. Finally, current and future innovative applications in different sectors of yeast beta-glucans and mannoproteins are described and critically discussed. |
| Author Keywords |
Wine lees; Yeast; Extraction methods; By-product valorization; Mannoproteins; beta-glucans |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000593934500007 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://www.research.unipd.it/bitstream/11577/3342469/1/pre-print%20for%20IRIS.pdf
|