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Wine Lees as a Source of Antioxidant Compounds

María José Jara-Palacios1,2,3

  • 1Instituto de Investigaciones Vitivinícolas y Agroalimentarias (IVAGRO), Universidad de Cádiz, Campus de Puerto Real, 11510 Cádiz, Spain. mjara@us.es.

Antioxidants (Basel, Switzerland)
|February 21, 2019
PubMed
Summary

Wine lees, a byproduct of winemaking, are rich in beneficial phenolic compounds. This review highlights their characteristics and antioxidant properties, showing potential for food and pharmaceutical applications.

Keywords:
antioxidant activityphenolic compoundswine leeswinemaking byproducts

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