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- Title
Valorization of the Red Wine Yeast Waste.
- Authors
Chiselița, Natalia; Chiselița, Oleg; Efremova, Nadejda; Beșliu, Alina
- Abstract
This article presents the research results related to the possibility of valorizing yeast biomass from the waste of winemaking by obtaining pigmented extract with valuable biochemical composition and biological activity. It has been established that the extract contains significant amount of anthocyanins, a balanced content of proteins and carbohydrates, possesses antioxidant, enzymatic and antimicrobial activities. The obtained results indicate that yeast biomass from the wastes of Merlot wine production is a cheap, accessible industrial source rich in biologically active compounds and highlight the perspective of the development of different products based on biomass with nutraceutical, antioxidant and antimicrobial properties
- Subjects
MONASCUS purpureus; BIOACTIVE compounds; MERLOT; ANTHOCYANINS; RED wines
- Publication
Polish Journal of Environmental Studies, 2024, Vol 33, Issue 2, p1623
- ISSN
1230-1485
- Publication type
Article
- DOI
10.15244/pjoes/173436