Grey relational analysis for evaluating the effects of different rates of wine lees-derived biochar application on a plant–soil system with multi-metal contamination
Sign Up to like & getrecommendations! Published in 2017 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-017-1048-1
Abstract: In this study, grey relational analysis (GRA) was used to investigate the effects of different application rates of wine lees-derived biochar on a plant–soil system with multi-metal contamination. A pot experiment was conducted to determine… read more here.
Keywords: wine lees; plant; lees derived; application ... See more keywords
Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2016.12.005
Abstract: Abstract To establish environmentally friendly extraction methods for the anthocyanins in wine lees, natural deep eutectic solvents (NADES) were investigated as a green alternative to conventional solvents, coupled with high-efficiency ultrasound-assisted extraction. Screening for the… read more here.
Keywords: wine lees; extraction; extraction wine; assisted extraction ... See more keywords
Phenolic characterization of aging wine lees: Correlation with antioxidant activities.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.03.119
Abstract: Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts… read more here.
Keywords: wine lees; gde; phenolic characterization; aging wine ... See more keywords
Sequential pressure-driven membrane operations to recover and fractionate polyphenols and polysaccharides from second racking wine lees
Sign Up to like & getrecommendations! Published in 2017 at "Separation and Purification Technology"
DOI: 10.1016/j.seppur.2016.09.007
Abstract: Abstract Wine lees from red wine production are important sources for the recovery of antioxidant compounds, namely polyphenols and polysaccharides. In this work a set of ultrafiltration and nanofiltration membranes was investigated aiming the fractionation… read more here.
Keywords: wine lees; polyphenols polysaccharides; sequential pressure; membrane ... See more keywords
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c00567
Abstract: Yeast derivatives are used in winemaking for a variety of purposes, including the protection of wines from oxidation. In this work, by the application of an autoclave extraction method, different fractions were obtained from red… read more here.
Keywords: model wine; wine; chemical electrochemical; yeast ... See more keywords
A Novel Porous N- and S-Self-Doped Carbon Derived from Chinese Rice Wine Lees as High-Performance Electrode Materials in a Supercapacitor
Sign Up to like & getrecommendations! Published in 2019 at "ACS Sustainable Chemistry & Engineering"
DOI: 10.1021/acssuschemeng.9b01225
Abstract: Using Chinese rice wine lees as a highly accessible and green carbon source, a new synthetic strategy has been developed for the facile and green fabrication of a N and S co-doped porous carbon (NSHPC)… read more here.
Keywords: rice wine; electrode; wine lees; chinese rice ... See more keywords
Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy
Sign Up to like & getrecommendations! Published in 2023 at "OENO One"
DOI: 10.20870/oeno-one.2023.57.2.7178
Abstract: The He-Ne laser (632.8 nm) and photoacoustic spectroscopy (PAS), a variant of the photothermal methods, were combined with the Folin-Ciocalteu colorimetry method to determine total phenolics in wine lees. Utilising this method we found that… read more here.
Keywords: polyphenol content; spectroscopy; colorimetry; wine lees ... See more keywords
Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats
Sign Up to like & getrecommendations! Published in 2021 at "Antioxidants"
DOI: 10.3390/antiox10040517
Abstract: The antihypertensive effect of the soluble fraction of wine lees (WL) from Cabernet variety grapes was recently reported by our group. This blood pressure (BP)-lowering effect was attributed to the presence of flavanols and anthocyanins.… read more here.
Keywords: enriched wine; wine lees; extraction; enzyme assisted ... See more keywords
Blood Pressure-Lowering Effect of Wine Lees Phenolic Compounds Is Mediated by Endothelial-Derived Factors: Role of Sirtuin 1
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DOI: 10.3390/antiox10071073
Abstract: The antihypertensive effect of wine lees powder (WLPW) from a Cabernet grape variety was related to its high content in flavanols and anthocyanins compounds. This study investigates the involvement of endothelial-derived factors and SIRT1 in… read more here.
Keywords: wine lees; endothelial derived; blood pressure; effect ... See more keywords
Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity
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DOI: 10.3390/antiox12030622
Abstract: An ultrasound-assisted extraction method, employing ethanol and water as solvents at low temperature (30 °C) and reduced time (15 min), was proposed to extract bioactive molecules from different cultivars (Magliocco Canino, Magliocco Rosato, Gaglioppo, and… read more here.
Keywords: magliocco canino; extraction; wine lees;
Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12040816
Abstract: Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. Saccharomyces cerevisiae extracts, rich in beneficial components for the skin, have already been used… read more here.
Keywords: evaluation physicochemical; microbial properties; cosmetic products; wine ... See more keywords