Winemaking constitutes an important industry in many countries with relevant economic and
environmental impacts. As a result of the winemaking process, a number of lignocellulosic …

Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining
wine stability and modulating wine organoleptic properties. Due to their natural presence in …

Wine production is the result of the interaction between various strains and grapes, and its
good quality is also affected by many factors. Aureobasidium, Cladosporium, Candida …

The study aimed to use response surface methodology (RSM) to create and understand a
novel edible film made from fish gelatin (FG). This film includes wine lees (WL) and …

One of the most important challenges of the oenological industry is the recovery and
valorization of valuable compounds from grapes and grape by-products. Recent studies …

The current study evaluates the prospect of wine lees (WL), a costless by-product from
Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced …

Brewer's spent yeast (BSY) mannoproteins have been reported to possess thickening and
emulsifying properties. The commercial interest in yeast mannoproteins might be boosted …

With increasing concerns about the production of sustainable materials, the field of wood-
based materials still offers a critical challenge. Indeed, a close dependence on petroleum …

A growing demand for sustainable, alternative protein sources that are nutrient‐dense, such
as microorganisms, and insects, has gradually evolved. When paired with effective …

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 …