ReviewAntioxidants (Basel, Switzerland)2019
Wine Lees as a Source of Antioxidant Compounds.
Review in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
36 citing papers in PubMed.
- A novel biostimulant obtained from red wine lees enhances tolerance to ozone-induced abiotic stress in grapevine plants.Frontiers in plant science · 2026Article
- Effect of dietary wine lees on oxidative stress, egg quality and yolk lipid stability in laying hens fed with a diet rich in n-3 polyunsaturated fats.Veterinary and animal science · 2025Article
- Impact of Drying and Storage Conditions on the Bioactive and Nutritional Properties of Malolactic Wine Lees.Foods (Basel, Switzerland) · 2025Article
- Assessment of Winery By-Products as Ingredients as a Base of "3S" (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins.Foods (Basel, Switzerland) · 2025Article
- Using Chemical Composition and Antioxidant Activity in Evaluation of Enological By-Products According to Type, Vinification Style, Season, and Grape Variety.Foods (Basel, Switzerland) · 2025Article
- Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food SolutionsFood technology and biotechnology · 2025Review
- A review on extraction, isolation, characterization of bioactive compounds obtained from agri-food waste and their potential for industrial application.Frontiers in chemistry · 2025Review
- Sustainable Approaches in Viticulture: From Wastes and Side Streams to High-Value Products.Advances in biochemical engineering/biotechnology · 2025Review
- Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications.Molecules (Basel, Switzerland) · 2024Article
- Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Nutrients · 2024Article
- Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilledFood chemistry: X · 2024Article
- Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review.Foods (Basel, Switzerland) · 2024Review
- Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.Foods (Basel, Switzerland) · 2024Article
- Experimental Study of a Sequential Membrane Process of Ultrafiltration and Nanofiltration for Efficient Polyphenol Extraction from Wine Lees.Membranes · 2024Article
- The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study.Antioxidants (Basel, Switzerland) · 2024Article
- Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study.Antioxidants (Basel, Switzerland) · 2023Article
- Recent Progress in Distiller's Grains: Chemical Compositions and Biological Activities.Molecules (Basel, Switzerland) · 2023Review
- Article
- Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products.Foods (Basel, Switzerland) · 2023Article
- Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica's Verdicchio and Their Applications in Novel Cosmetic Products.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.