Articles
Development of new fermented beverages based on oenological by-products rich in esterified phenolic acids
Article number
1466_38
Pages
311 – 318
Language
English
Abstract
Most winery industries face the challenge of developing strategies for the sustainable management of wine by-products, which requires integrating circular economy principles that allow valorising sectoral waste.
This approach would enhance environmental sustainability and economic competitiveness.
In this context, current knowledge on the composition of winery by-products allows envisioning valorisation alternatives as innovative raw materials in other production processes.
In the present study, two kombucha-like beverages were developed from grape (Vitis vinifera L.) pomace and wine lees using a symbiotic culture of bacteria and yeast (SCOBY), with the primary objective of obtaining safe, healthy, and sustainable beverages (‘3S’ beverages). For this, a comparative analysis was conducted by assessing beverages fermented over 10 days on phenolic acids and their ethanol-esterified derivatives (gallic acid, trans-caffeic acid, ethyl gallate, and ethyl trans-caffeate), the latter characterised by greater lipophilicity and enhanced antioxidant and anti-inflammatory activities than the non-esterified counterparts.
The developed beverages possessed the physicochemical properties characteristic of kombucha-like drinks (pH, acidity, and low ethanol content), while microbiological results confirmed safety, sensory, and functional attributes, thus highlighting their potential as innovative ‘3S’ beverages.
Beyond these traits, concerning phenolic acids and their ethanolic derivatives, beverages made from wine lees displayed the best performance.
Fermentation for 10 days provided up to four times higher amounts of ethanol-esterified compounds (average of 20.97 µg L‑1 in wine lees-based beverages). Thereby, these new fermented drinks provide environmental, social, and economic benefits.
This approach would enhance environmental sustainability and economic competitiveness.
In this context, current knowledge on the composition of winery by-products allows envisioning valorisation alternatives as innovative raw materials in other production processes.
In the present study, two kombucha-like beverages were developed from grape (Vitis vinifera L.) pomace and wine lees using a symbiotic culture of bacteria and yeast (SCOBY), with the primary objective of obtaining safe, healthy, and sustainable beverages (‘3S’ beverages). For this, a comparative analysis was conducted by assessing beverages fermented over 10 days on phenolic acids and their ethanol-esterified derivatives (gallic acid, trans-caffeic acid, ethyl gallate, and ethyl trans-caffeate), the latter characterised by greater lipophilicity and enhanced antioxidant and anti-inflammatory activities than the non-esterified counterparts.
The developed beverages possessed the physicochemical properties characteristic of kombucha-like drinks (pH, acidity, and low ethanol content), while microbiological results confirmed safety, sensory, and functional attributes, thus highlighting their potential as innovative ‘3S’ beverages.
Beyond these traits, concerning phenolic acids and their ethanolic derivatives, beverages made from wine lees displayed the best performance.
Fermentation for 10 days provided up to four times higher amounts of ethanol-esterified compounds (average of 20.97 µg L‑1 in wine lees-based beverages). Thereby, these new fermented drinks provide environmental, social, and economic benefits.
Publication
Authors
B.M. Cánovas, M. de la Guía, R. Domínguez-Perles, P. Periago, C. García-Viguera, S. Medina
Keywords
winery by-products, kombucha-analogous, phenolic acids, ester derivatives
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