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...

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Detalles Bibliográficos
Autor principal: Jara-Palacios, María José
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406673/
https://www.ncbi.nlm.nih.gov/pubmed/30781536
http://dx.doi.org/10.3390/antiox8020045
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author Jara-Palacios, María José
author_facet Jara-Palacios, María José
author_sort Jara-Palacios, María José
collection PubMed
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.
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spelling pubmed-64066732019-03-08 Wine Lees as a Source of Antioxidant Compounds Jara-Palacios, María José Antioxidants (Basel) Review 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. MDPI 2019-02-16 /pmc/articles/PMC6406673/ /pubmed/30781536 http://dx.doi.org/10.3390/antiox8020045 Text en © 2019 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Jara-Palacios, María José
Wine Lees as a Source of Antioxidant Compounds
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 Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406673/
https://www.ncbi.nlm.nih.gov/pubmed/30781536
http://dx.doi.org/10.3390/antiox8020045
work_keys_str_mv AT jarapalaciosmariajose wineleesasasourceofantioxidantcompounds

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