Turkish scientists have discovered a new way to make money for winemakers

게시됨 2023년 11월 16일

Tridge 요약

Wine lees, a by-product of winemaking, can be used as a natural and healthier alternative to synthetic food dyes in the confectionery industry. Researchers from Tekirdag University in Turkey found that jelly made with 30% wine lees had better color stability and phenolic content compared to commercial dyes, while also improving the texture and flavor of the product. This discovery could lead to a market for food colorings made from wine lees, creating a more sustainable system and reducing waste in the industry.

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원본 콘텐츠

One of the largest amounts of wine waste is needed for a healthy confectionery industry, especially for the production of gummy treats for children. Wine production is an important agro-industrial activity that occurs in many regions of the world. Global wine production in 2022 was estimated at approximately 260 million hectoliters. It is logical that with the growth of winemaking, the production of by-products also increases, including grape marc containing skins, seeds and stems, and sediment. The term "wine lees" is used to describe the substance that forms at the bottom of vats after several winemaking procedures have been completed, such as fermentation, storage, racking, and filtration. Wine lees are a complex mixture of yeast cells, insoluble carbohydrates, organic acids, ethanol, phenolic compounds, proteins, inorganic salts and lignin, accounting for approximately 2–6% of the total volume of wine produced and 14–25% of all waste generated by wineries . This is ...

출처: Agroxxi