Sustainable valorization of Wine Lees: From waste to value-added products

Abstract

After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing these by-products from the wine industry, which is no longer required in the production process, offer us the opportunity to capitalize on various bioactive compounds through the circular economy concept and circular process. Wine lees resulting from the large-scale production of wine represent a raw material for the valorization of phenolic compounds, proteins, and polysaccharides, as well as pigments or organic compounds. The substantial nutrient resources available from wine lees are described extensively in this manuscript and range from vitamins, amino acids, and fatty acids to food supplements, edible packaging, or food products such as bakery products. This review article explores the emerging horizons of winery waste utilization, unveiling the abundance of bioactive compounds and their manifold applications across the industrial realm.