The He-Ne laser (632.8 nm) and photoacoustic spectroscopy (PAS), a variant of the photothermal methods, were combined with Folin-Ciocalteu colorimetry method to determine total phenolics in wine lees. Utilising this we found that polyphenol content nine selected lees varied from 1305 3907 mg/L. gallic acid equivalent was determined by means spectrophotometry using 765 nm as analytical wavelengt...

Two strains of Lactobacillus leichmanii, ATCC 7830 and ATCC 4797, are generally used for vitamin B12 assay. However, the complex growth requirements and the lack of specificity to vitamin B12 of these lactic acid bacteria make the determination of vitamin B12 difficult (Hoffmann et al., 1948; Skeggs et al., 1948; Snell et al., 1948; Capps et al., 1949; Kitay et al., 1949; Peeler et al., 1949; W...

Two strains of Lactobacillus leichmanii, ATCC 7830 and ATCC 4797, are generally used for vitamin B12 assay. However, the complex growth requirements and the lack of specificity to vitamin B12 of these lactic acid bacteria make the determination of vitamin B12 difficult (Hoffmann et al., 1948; Skeggs et al., 1948; Snell et al., 1948; Capps et al., 1949; Kitay et al., 1949; Peeler et al., 1949; W...

Abstract Background Wine lees are defined as the residue formed at bottom of container during wine fermentation stage. It consists a solid phase composed yeasts and bacteria responsible for vinification. In general, lees, despite being material rich in polyphenols, underused or discarded. this context, aim review is to present an overview use food industry other sectors, by means scientific tec...

Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins. However, no reports on the extraction mannoproteins from wine lees to be used as winemaking additives available. This study aimed at developing efficient methods for glycocompounds and assess their impacts when added back wine. White were extracted using physical (autoclave ultrasonication) enzymatic ...

The system of equations and figures presented in the primary paper (Lees Green et al, 2014) are verified reproduced this paper’s curation effort. We describe here model encoding CellML format document differences between published to demonstrate reproducibility.

The waste formed during sugar- and wine-making activities has attracted our attention given its ability to inhibit corrosion in the presence of brine a de-icing formulation. Herein addition amines de-sugared beet molasses winery lees is found improve their anti-corrosive properties. Thus, weight-loss experiments clearly show that small amount or results marked inhibition on carbon galvanized st...