Biochemical characterization of the yeast biomass resulting from the winemaking processes

Re-utilization of vinification wastes is actual ecological problems that needs to be solved. The current study was carried out to evaluate biochemical composition of biomass of wine sedimentary yeasts. According to obtained results, yeast sediments used in natural white and red wine making present a good source of protein as well, as of essential and immunoactive amino acids. The studied types of sediments possess antioxidant activity and activity of antioxidant enzymes catalase and superoxid dismutase, the values vary, depending on the type of wine. So, yeast sediments of wine production can be proposed for the further development of new technologies for the production of bioactive extracts with antioxidants properties.