Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentationstage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In ge...Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentationstage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, winelees, despite being a material rich in polyphenols, are underused or discarded. In this context, the aim of this reviewis to present an overview of the use of wine lees in the food industry and other sectors, by means of scientific andtechnological surveys.Methodology Bibliographical searches of the main works published on wine lees or grapes were carried out inarticles selected in the Scopus and SciELO databases, while the search for the technology protected or described inpatent documents involving wine lees and their main applications was carried out through the Espacenet onlinedatabase combined with the private platform from Questel company: Orbit^(®).Main text Wine lees represent an important fraction of winemaking by-products and contain several high-valuecomponents with potential to be exploited in industrial sectors, such as phenolic compounds. Through the Technological Prospection, it was demonstrated that wine lees are still poorly studied, with few patents filed on the technological/nutritional properties of wine lees. In 2016, there was a peak of patent filing growth and China was the countrywith the highest number of patents, totaling 31 deposits. Regarding the area of application, agriculture was themost common, followed by beverage production. Most of the inventors are of Asian origin, corroborating the resultspreviously discussed regarding the distribution of patents per country, and this might probably be related to the highinvestment of these countries in various stages of education and technological research.Conclusion The study suggests that different applications should aim at developing an integrated approach aimedat extracting from wine lees the highest number and quantities of compounds with possible applications in differentsectors.展开更多
基金supported by the National Council for Scientific Development(CNPq-Project number 21055)in the Institutional Scientific Initiation Scholarship Program(PIBIC)supported by the National Council for Scientific Development(CNPq-Project number 21049)in the Institutional Program for Initiation Scholarships in Technological Development and Innovation(PIBITI)+2 种基金supported by the Bahia State Research Support Foundation(FAPESB-Proc.0203/2020)COS is a Technological Development fellow from CNPq(Proc.313641/2019-6)MAUG(Proc.304747/2020-3).
文摘Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentationstage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, winelees, despite being a material rich in polyphenols, are underused or discarded. In this context, the aim of this reviewis to present an overview of the use of wine lees in the food industry and other sectors, by means of scientific andtechnological surveys.Methodology Bibliographical searches of the main works published on wine lees or grapes were carried out inarticles selected in the Scopus and SciELO databases, while the search for the technology protected or described inpatent documents involving wine lees and their main applications was carried out through the Espacenet onlinedatabase combined with the private platform from Questel company: Orbit^(®).Main text Wine lees represent an important fraction of winemaking by-products and contain several high-valuecomponents with potential to be exploited in industrial sectors, such as phenolic compounds. Through the Technological Prospection, it was demonstrated that wine lees are still poorly studied, with few patents filed on the technological/nutritional properties of wine lees. In 2016, there was a peak of patent filing growth and China was the countrywith the highest number of patents, totaling 31 deposits. Regarding the area of application, agriculture was themost common, followed by beverage production. Most of the inventors are of Asian origin, corroborating the resultspreviously discussed regarding the distribution of patents per country, and this might probably be related to the highinvestment of these countries in various stages of education and technological research.Conclusion The study suggests that different applications should aim at developing an integrated approach aimedat extracting from wine lees the highest number and quantities of compounds with possible applications in differentsectors.
