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Physico-Chemical and Microbiological Profile of Wine Lees of red wines from Local Grapes Varieties

Food and Nutrition Sciences 2023年第11期14卷 1133-1148页

作者： Ana Chioru Natalia Chiselita Natalia Suhodol Alina Boiştean Aurica Chirsanova Department of Food and Nutrition Chisinau Republic of Moldova Technical University of Moldova Chisinau Republic of Moldova Institute of Microbiology and Biotechnology Chisinau Republic of Moldova

In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.

关键词： red wines Wine Lees Yeasts By-Products Winemaking

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Antioxidant Characteristics of red wines from Calchaquies Valleys in Salta

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Journal of Pharmacy and Pharmacology 2017年第12期5卷 907-912页

作者： Berta M. Di Carlo Natalia P. Perez Rosario Gomez de Diaz Felicidad Navia Raquel Salomon Facundo Moyano Silvana S. Pefiaranda Georgina Zerpa Patricia Rabus Ricardo Buttazzoni Facultad de Ciencias Exactas Consejo de Investigacion Universidad Nacional de Salta Salta 4400 Argentina Facultad de lngenieria Universidad Nacional de Salta Salta 4400 Argentina

Objectives： We analyzed polyphenol and antioxidant capacity in red wines Malbec, Cabernet Sauvignon, Tannat and Syrah varieties from wineries Calchaquies Valleys, in Salta, Argentine. Methods： The total polyphenols was determined by UV absorption at 280 nm evaluating the D280 index. The antioxidant capacity was analyzed by absorbance measured at 520 nm and 420 nm and the color intensity and the hue was calculated by its summation by its relation. Key findings： The results presented indexes D280 （phenolic content） that ranged from 43.3 to 55.7. The antioxidant capacity is evaluate by the color intensity of red wines measuring absorbance values at 420 and 520 nm that ranged from 0.60 to 1.09. There is correlation between phenolic content and antioxidant capacity with a correlation coefficient of 0.974. Conclusions： The total polyphenol content in red wines is correlated with their antioxidant capacity. It is beneficial to health if the wine is consumed in low quantities. The Cabernet Sauvignon variety has more phenolic content than Malbec, Tannat and Syrah varieties.

关键词： Antioxidant capacity red wines Calchaquies Valleys Salta.

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