Banca de QUALIFICAÇÃO: ROBERTA BARRETO DE ANDRADE BULOS

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : ROBERTA BARRETO DE ANDRADE BULOS
DATE: 31/08/2022
TIME: 08:00
LOCAL: Faculdade de Farmácia/Defesa remota
TITLE:

TECHNOLOGICAL AND SCIENTIFIC RESEARCH ON THE USE OF WINE LEES

KEY WORDS:

Grape, Winery by-product, Sustainability

PAGES: 35
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SUMMARY:

Wine lees are defined as the residue formed at the bottom of the container during the wine fermentation stage. It consists of a solid phase composed of yeasts and bacteria, responsible for vinification. In general, wine lees, despite being a material rich in polyphenols, are underused or discarded. In this context, the aim of this review is to investigate the chemical and biological properties of wine lees. A prospection study was also carried out from patents that use wine lees. Regarding the area of application, agriculture was the most common, followed by beverage production. During 2016, there was a peak of patent filing growth and China was the country with the highest number of patents, totaling 41 deposits. The Technological Prospection demonstrated that wine lees are still poorly studied, with few patents filed on the technological/nutritional properties of wine lees. The study showed that wine lees have components of high value and with potential to be exploited in various sectors and the solid fraction of wine lees, essentially yeast biomass and polyphenols adsorbed therein, can serve for application in animal feed, food and agriculture.

BANKING MEMBERS:
Presidente - 1980101 - MARCELO ANDRES UMSZA GUEZ
Interna - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Externa à Instituição - LETICIA DE ALENCAR PEREIRA RODRIGUES - Senai