title: Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.
abstract: Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others.
authors.affiliation: Department of Chemical Engineering, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain; Laboratory of Agro-food Biotechnology, CITI (University of Vigo)-Tecnópole, Technological Park of Galicia, San Cibrao das Viñas, Ourense, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Pérez-Bibbins
authors.affiliation: Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Torrado-Agrasar
authors.affiliation: Department of Chemical Engineering, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain; Laboratory of Agro-food Biotechnology, CITI (University of Vigo)-Tecnópole, Technological Park of Galicia, San Cibrao das Viñas, Ourense, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Salgado
authors.affiliation: Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.
authors.forename: R Pinheiro de Souza
authors.initials: RP
authors.lastname: Oliveira
authors.affiliation: Department of Chemical Engineering, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain; Laboratory of Agro-food Biotechnology, CITI (University of Vigo)-Tecnópole, Technological Park of Galicia, San Cibrao das Viñas, Ourense, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Domínguez
mesh_terms: D000434:Alcoholic Beverages; D001230:Aspergillus / Q000378:metabolism; D001329:Autolysis; D001515:Beer; D003470:Culture Media; D005285:Fermentation; D005502:Food; D019649:Food Industry / Q000379:methods; D005524:Food Technology / Q000379:methods*; D005947:Glucose / Q000737:chemistry; D006868:Hydrolysis; D007218:Industrial Microbiology; D007220:Industrial Waste; D019344:Lactic Acid / Q000737:chemistry; D059808:Polyphenols / Q000737:chemistry; D013030:Spain; D014865:Waste Disposal, Fluid / Q000379:methods*; D014920:Wine; D014993:Xylitol / Q000737:chemistry
chemical_list: D003470:Culture Media; D007220:Industrial Waste; D059808:Polyphenols; D019344:Lactic Acid; D005947:Glucose; D014993:Xylitol
keywords: Agroindustrial waste; Beer lees; Cider lees; Economic nutrient; Vinification lees; Yeast extract