February 27, 2012 0 Comments
Zhijing Ye is currently working on his Master’s thesis as a joint project between Lincoln University, where he is advised by Dr Roland Harrison, and the University of Otago. His project stems from a preliminary study characterizing bioactive compounds in wine waste products. The preliminary study analyzed lees from white wines and marc from red wines, both common winery waste products, for their potential as a source of natural antioxidants. The antioxidant potential of grape skins, stalks, and seeds has been investigated, but little work has been done to characterize lees and marc in this way. In addition to providing a potential source of antioxidant compounds, utilization of these waste products would prove beneficial to the wine industry, as the use of lees and marc as compost materials has been shown to have negative environmental effects. His Master’s thesis will apply the information gleaned from the preliminary study to analyze samples that were subjected to different wine processing methods, thus analyzing the effect of vinification on antioxidant composition of wine wastes.