ArticleAntioxidants (Basel, Switzerland)2022
Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- 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
- Intelligent and active films with thymol and red cabbage anthocyanin for advanced fish packaging.Food science and biotechnology · 2025Article
- Grape by-products from the wine industry - an untapped sustainable resource for application in animal skin health preservation and treatment.Frontiers in pharmacology · 2025Review
- Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study.Antioxidants (Basel, Switzerland) · 2023Article
- Preparative Fractionation of Phenolic Compounds and Isolation of an Enriched Flavonol Fraction from Winemaking Industry By-Products by High-Performance Counter-Current Chromatography.Plants (Basel, Switzerland) · 2023Article
- Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts.Antioxidants (Basel, Switzerland) · 2023Article
- The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies.Molecules (Basel, Switzerland) · 2023Article
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5 authors.
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Abstract
Wine lees are one of the main by-products produced during winemaking. Little is known about the effect of the vinification technique on the phenolic compounds and the biological activity of wine lees extracts. Wine lees collected at varying vinification sources of two grape varieties, Riesling (RL) and Pinot Noir (PN), were analyzed for total phenolic content (TPC), tannin content (TTC), their anthocyanin and phenolic profile, and the antioxidant and antimicrobial activities of their extracts. The results showed a low TPC and TTC in RL lees, which could be attributed to the varietal characteristic of RL grapes and to less skin contact during vinification. Vinification techniques modified the composition of the phenolic compounds in the lees. The results showed a good linear relationship between the antioxidant activities and the TPC and TTC, indicating that PN lees were better sources of phenolics and antioxidant activity than RL lees. The antimicrobial activity of wine lees was related to the phenolic composition rather than the quantity of total phenolics. Knowing the grape and wine processing conditions can provide some insights into the potential composition of wine lees and, hence, determine the potential economic use of the by-product.
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