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Development of highly nutritional raw material from the residue of wine fermentation for application in food & cosmetics

Development of highly nutritional raw material from the industrial residue of wine fermentation for its application in food products and cosmetics.

The grape vine is widely cultivated all over Europe. The cultivation and the extraction of wine represent in many regions a very important economic factor. During the wine maturation and after the clearance, a residue of yeast remains. This yeast residue is commercially used for the production of spirits. After the fermentation, the yeast sediments are found at the bottom. This yeast residue (wine lees) still contains up to 90% wine. With the fresh yeast residue, a proper wine (from a sensorial point of view), called 'bottled on the lees' can be obtained. However, spirits can be obtained through distillation. In the production of 1,000 Litres (L) of wine, 20-30 L of yeast residue are obtained. About 10 million HL (Hectolitre) of wine are produced every year in GERMANY. This would represent 120,000 HL of raw material, which would result in about 12,000 tonnes of dried red wine powder. On a European scale, this figure would be 20 times higher. The mentioned application possibilities (extraction of 'wine bottled on the lees' and spirits) play an inferior role Europe wide. This is partly due to the fact that wine producers are predominantly small sized enterprises, in which the utilisation of the residue is not economic due to its complexity. Additionally, the development of innovative, natural raw materials for food products and cosmetics is becoming more and more important worldwide. The wine yeast residue features a natural combination of high value substances (proteins, vitamins of the B group, (poly)-phenolic compounds, minerals). Currently, there are products derived from red wine in the market which are sold as dietary supplements and are made up of extracted fractions of the pomace residue. In the PROVINO project, the red wine product will be merely obtained through the elimination of alcohol and water without any thermal burden. This guarantees an optimal and gentle process that keeps all available substances in the final product. The objective of this project is the development of an effective technology for the extraction of a nutritionally high value powder from the above described residue of the wine fermentation. Besides a dietary supplement, the extracted wine powder can be used as ingredient for food products, cosmetics and animal feed. Spectral Service has already conducted extensive research, showing promising results. Some products were developed through complex drying and processing methods on a laboratory scale, with different bioactive substances from the wine lees isolated and identified. In comparison to conventional products, a combination of anti-oxidative active phenolic compounds and yeast cells rich in vitamin B and minerals was found in the developed products. The protein content of 28% makes the red wine powder to be obtained a valuable raw material for food products and animal feed. Polyphenols exhibit an oxidative activity, which was quantified by SPECTRAL SERVICE by means of the in-vitro test called the ORAC assay. This value was 421. A great number of scientific publications refer to the positive action of polyphenols for the prevention of heart or circulation diseases, inflammations and thrombosis. The yeast fraction in the red wine powder contains vitamins of the B group. The content of kalium (7%) together with a low content in Sodium offers a potential for the application of the product for an electrolic supplement in sports nutrition. Due to the low sugar content, the powder is suitable for products for diabetics. The currently marketed dietary supplements based on red wine extracts (usually based on the pomace and containing additives) define their activity on their content of polyphenols. The envisaged PROVINO product stands out with a natural combination of polyphenols and a multitude of further nutritional and physiologically important substances. The selected production process does not imply any extraction or thermal burden of the raw material (yeast residue). For the development of the PROVINO red wine powder, an industrial residue that has never been used until today will be used. The natural combination of the above mentioned bioactive ingredients, whose single positive nutritional physiological action is proven, will be used for the first time. Within the extraction of the PROVINO red wine powder, the remaining Alcohol of the yeast residue accumulates; which can be used for cosmetic applications. The alcohol will not be obtained through a common distillation, but gained through condensation. The envisaged development will support the product innovation of the partner SPECTRAL SERVICE and the Spanish company ALFAVERDE. The two industrial partners expect patentable results. Keywords: food biotechnology, food products, cosmetics.
Acronym: 
PROVINO
Project ID: 
4 008
Start date: 
01-04-2007
Project Duration: 
18months
Project costs: 
250 000.00€
Technological Area: 
Food Technology
Market Area: 
General food products

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