A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins. However, no reports on the extraction mannoproteins from wine lees to be used as winemaking additives available. This study aimed at developing efficient methods for glycocompounds and assess their impacts when added back wine. White were extracted using physical (autoclave ultrasonication) enzymatic (a β-glucanases) approaches. The autoclave extract was richest showed highest impact tartrate stability foaming properties. Conversely, extracts containing less (ultrasonication enzymatic) both improved protein upon heat test had low effect foaming. In general, can considered valuable source substances thus opening way new type exploitation these by-products.