Extracting and Analyzing β-Glucans from Wine Yeast Lees
Author Information
Author(s): Ana Chioru, Aurica Chirsanova, Adriana Dabija, Ionuț Avrămia, Alina Boiştean, Ancuța Chetrariu
Primary Institution: Technical University of Moldova
Hypothesis
This study investigates how grape variety, vinification technology, and extraction methods affect the yield and properties of β-glucans extracted from wine lees.
Conclusion
The study found that the autolysis method yields significantly more β-glucans than the acid-base method, and that the type of yeast and winemaking technology greatly influence the extraction process.
Supporting Evidence
- The autolysis method provided higher β-glucan yields (18.95% to 39.36%) compared to the acid-base method (3.47% to 19.76%).
- FTIR spectroscopy confirmed the presence of various types of β-glucans in the extracts.
- The rheological behavior of the β-glucan suspensions indicated pseudoplastic characteristics.
Takeaway
This research shows that we can get more useful stuff from leftover wine yeast by using special methods, which can help make healthier foods.
Methodology
The study compared two extraction methods (alkali-acid extraction and autolysis) for β-glucans from winery yeast lees, analyzing their yield and properties using FTIR spectroscopy and rheological assessments.
Limitations
The study primarily focused on four types of wine lees from three wineries, which may limit the generalizability of the findings.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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