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Updated: Jun 17, 2026
09:12
Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
Published on: May 19, 2023
674
Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study.
Marcelo A Umsza-Guez1, Mercedes Vázquez-Espinosa2, Nuria Chinchilla3
1Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil.
Antioxidants (Basel, Switzerland)
|December 23, 2023
Summary
Wine lees, a wine industry byproduct, can be transformed into valuable extracts rich in anthocyanins and antioxidants. This study optimized a method to maximize these compounds, offering potential for circular economy applications.
Area of Science:
- Agricultural and Food Chemistry
- Biotechnology
- Environmental Science
Background:
- Wine lees represent a significant solid-liquid waste stream from wine production.
- Current disposal methods lack defined applications, leading to environmental concerns.
- Valorizing wine lees can contribute to a circular economy and reduce waste.
Purpose of the Study:
- To optimize an extraction method for high anthocyanin content and antioxidant activity from wine lees.
- To investigate the influence of various factors on extract quality.
- To explore the potential applications of wine lees extracts.
Main Methods:
- A Box-Behnken design with response surface methodology was employed for optimization.
- Six variables were studied: %EtOH, temperature, amplitude, cycle, pH, and ratio.
- The method was validated for repeatability and precision (CV < 5%).
Main Results:
- Optimized method successfully yielded extracts with high anthocyanin content and potent antioxidant activity.
- Extracts were obtained from Cabernet Sauvignon and Syrah grape varieties.
- Grape variety, fermentation type, and sample treatment influenced anthocyanin and antioxidant levels.
Conclusions:
- The optimized extraction method is effective for valorizing wine lees.
- Wine lees extracts possess significant anthocyanin and antioxidant properties.
- Potential applications exist in medicine, pharmaceuticals, and nutraceuticals, promoting sustainability.
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