Table 1 Centesimal composition of alcoholic fermentation lees from scientific studies (g/100 g)
From: Scientific and technological research on the use of wine lees
Type of grape | Ash | Proteins | Lipids | Sugars | Total dietary fibre | Reference |
|---|---|---|---|---|---|---|
T | 14.00 ± 0.10 | 21.20 ± 0.20 | 9.20 ± 0.40 | – | – | (Cappello et al. 2017) |
T | 13.18 ± 0.92 | 20.32 ± 0.75 | 4.85 ± 1.15 | < 0.50 | 82.32 ± 1.69 | (Chassagne et al. 2005) |
C | 6.10 ± 0.10 | 9.50 ± 0.10 | 9.20 ± 0.40 | – | – | (Cueva et al. 2016) |
* | 10.55 ± 0.05 | 15.11 ± 0.57 | 5.40 ± 0.46 | 4.13 ± 0.63 | 21.50 ± 0.35 | (Bustos et al. 2004) |