Red and white wine lees as a novel source of emulsifiers and foaming agents

Abstract

Wine lees are an under-exploited sludge-like material mainly consisting of yeast cells that, upon fermentation, settle at the bottom of wine tanks. Lees from commercial red and white winemaking were processed to yield mannoprotein-rich extracts. An established autoclave-based extraction protocol, as well as a simplified version of it, were applied. The composition of the obtained wine lees extracts was determined. Extracts were tested as emulsifying and foaming agents in model food systems and benchmarked against analogues extracts derived from laboratory-grown yeast cultures of the same two strains used for red and white wines production. All extracts showed good functionalities as emulsifying and foaming agents. However, some differences were noted in both composition and functionality, and these were related to the purification process used, yeast strain, and to the extract's origin (red lees, white lees, lab-grown yeasts). Extracts from real wine lees, which contained also grape-derived polyphenols, performed equally or better than the corresponding extracts derived from laboratory-grown yeast cultures of the same strains. Both red and white wine lees can be a novel and effective source of emulsifiers and foaming agents representing a valid alternative to the yeast biomass produced in bioreactors to be potentially used in the food industry.