Researchers from Tekirdağ Namik Kemal University in Turkey are suggesting that a byproduct of the winemaking industry could be used to manufacture gelatin-based candy.

The researchers are eyeing wine lees — a residue of primarily dead yeast cells leftover after the fermentation process — as a possible colorant for jelly candies.

Filtered wine lees. Source: Dr Gülce Bedis Kaynarca

In the lab, the researchers compared the wine lees-based colorant to a commonly used commercial colorant and determined that the wine lees improved the texture and the aromatic properties of the jelly candies.

Further, the researchers suggest that using wine lees, which contain significant amounts of anthocyanins — the water-soluble flavonoids found in fruits and vegetables — in the manufacture of gelatin-based confections as well as other products, could offer health benefits to consumers.

"Due to their high phenolic content and antioxidant activity, wine lees may be incorporated into the formulation of dietary supplements and healthful snack foods with potential cardioprotective and anti-cancer properties," the researchers explained.

The team also suggests that re-purposing wine lees could cut waste disposal costs for wineries as well as cut waste pollution.

The researchers detail their findings in the article, “Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production,” which appears in the Journal of the Science of Food and Agriculture.