{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T20:11:32Z","timestamp":1777061492789,"version":"3.51.4"},"reference-count":52,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2025,7,17]],"date-time":"2025-07-17T00:00:00Z","timestamp":1752710400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004837","name":"MCIN with funding from European Union NextGenerationEU","doi-asserted-by":"publisher","award":["PRTR-C17.I1"],"award-info":[{"award-number":["PRTR-C17.I1"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"MCIN with funding from European Union NextGenerationEU","doi-asserted-by":"publisher","award":["MICIU\/AEI\/10.13039\/501100011033"],"award-info":[{"award-number":["MICIU\/AEI\/10.13039\/501100011033"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"MCIN with funding from European Union NextGenerationEU","doi-asserted-by":"publisher","award":["22300\/FPI\/23"],"award-info":[{"award-number":["22300\/FPI\/23"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Fundaci\u00f3n S\u00e9neca with funding from Comunidad Aut\u00f3noma Regi\u00f3n de Murcia (CARM)","award":["PRTR-C17.I1"],"award-info":[{"award-number":["PRTR-C17.I1"]}]},{"name":"Fundaci\u00f3n S\u00e9neca with funding from Comunidad Aut\u00f3noma Regi\u00f3n de Murcia (CARM)","award":["MICIU\/AEI\/10.13039\/501100011033"],"award-info":[{"award-number":["MICIU\/AEI\/10.13039\/501100011033"]}]},{"name":"Fundaci\u00f3n S\u00e9neca with funding from Comunidad Aut\u00f3noma Regi\u00f3n de Murcia (CARM)","award":["22300\/FPI\/23"],"award-info":[{"award-number":["22300\/FPI\/23"]}]},{"name":"PID2023-148254OB-C21 (FERMISANO)","award":["PRTR-C17.I1"],"award-info":[{"award-number":["PRTR-C17.I1"]}]},{"name":"PID2023-148254OB-C21 (FERMISANO)","award":["MICIU\/AEI\/10.13039\/501100011033"],"award-info":[{"award-number":["MICIU\/AEI\/10.13039\/501100011033"]}]},{"name":"PID2023-148254OB-C21 (FERMISANO)","award":["22300\/FPI\/23"],"award-info":[{"award-number":["22300\/FPI\/23"]}]},{"name":"ERDF\/EU","award":["PRTR-C17.I1"],"award-info":[{"award-number":["PRTR-C17.I1"]}]},{"name":"ERDF\/EU","award":["MICIU\/AEI\/10.13039\/501100011033"],"award-info":[{"award-number":["MICIU\/AEI\/10.13039\/501100011033"]}]},{"name":"ERDF\/EU","award":["22300\/FPI\/23"],"award-info":[{"award-number":["22300\/FPI\/23"]}]},{"name":"Universities and Public Research organisations of the Murcia Region in the Academic and Industry-related fields, Spain","award":["PRTR-C17.I1"],"award-info":[{"award-number":["PRTR-C17.I1"]}]},{"name":"Universities and Public Research organisations of the Murcia Region in the Academic and Industry-related fields, Spain","award":["MICIU\/AEI\/10.13039\/501100011033"],"award-info":[{"award-number":["MICIU\/AEI\/10.13039\/501100011033"]}]},{"name":"Universities and Public Research organisations of the Murcia Region in the Academic and Industry-related fields, Spain","award":["22300\/FPI\/23"],"award-info":[{"award-number":["22300\/FPI\/23"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Oenological residues may cause environmental pollution when processing does not significantly reduce volume and\/or harmful conditions. The lack of proper valorisation alternatives entails high disposal costs and resource inefficiency that jeopardise the sustainability and competitiveness of the industry. Interestingly, wine by-products are underappreciated sources of multipurpose bioactive compounds, such as anthocyanins, associated with health benefits. Alternatively, transforming oenological by-products into valuable co-products will promote sustainability and thus, create new business opportunities. In this context, the present study has assessed the applicability of winery by-products (grape pomace and wine lees) as ingredients to develop new functional kombucha-analogous beverages \u201c3S\u201d (safe, salubrious, and sustainable) by the Symbiotic Culture of Bacteria and Yeast (SCOBY). Concerning the main results, during the kombucha\u2019s development, the fermentation reactions modified the physicochemical parameters of the beverages, namely pH, total soluble solids, acetic acid, ethanol, and sugars, which remained stable throughout the monitored shelf-life period considered (21 days). The fermented beverages obtained exhibited high anthocyanin concentration, especially when using wine lees as an ingredient (up to 5.60 mg\/L at the end of the aerobic fermentation period (10 days)) compared with the alternative beverages produced using grape pomace (1.69 mg\/L). These findings demonstrated that using winery by-products for the development of new \u201c3S\u201d fermented beverages would provide a dietary source of bioactive compounds (mainly anthocyanins), further supporting new valorisation chances and thus contributing to the competitiveness and sustainability of the winery industries. This study opens a new avenue for cross-industry innovation, merging fermentation traditions with a new eco-friendly production of functional beverages that contribute to transforming oenological residues into valuable co-products.<\/jats:p>","DOI":"10.3390\/foods14142514","type":"journal-article","created":{"date-parts":[[2025,7,18]],"date-time":"2025-07-18T10:10:38Z","timestamp":1752833438000},"page":"2514","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Assessment of Winery By-Products as Ingredients as a Base of \u201c3S\u201d (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-6119-9194","authenticated-orcid":false,"given":"Berta Mar\u00eda","family":"C\u00e1novas","sequence":"first","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0564-6735","authenticated-orcid":false,"given":"Irene","family":"P\u00e9rez-Novas","sequence":"additional","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4751-3917","authenticated-orcid":false,"given":"Cristina","family":"Garc\u00eda-Viguera","sequence":"additional","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6232-712X","authenticated-orcid":false,"given":"Ra\u00fal","family":"Dom\u00ednguez-Perles","sequence":"additional","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7231-6480","authenticated-orcid":false,"given":"Sonia","family":"Medina","sequence":"additional","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1080\/87559129.2019.1630636","article-title":"A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry","volume":"36","author":"Junqueira","year":"2020","journal-title":"Food Rev. Int."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Miglioranza, M.V., Lodi, K.Z., Minello, L., Aver, I., Magrini, F.E., Paesi, S., and Branco, C.S. (2024). Innovative Applications Based on Agro-Industrial Residues of Pitahaya for Improving Antioxidant and Biological Performance in Kombuchas. Food Biosci., 61.","DOI":"10.1016\/j.fbio.2024.104780"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"111133","DOI":"10.1016\/j.foodres.2022.111133","article-title":"Fermented Foods: An Update on Evidence-Based Health Benefits and Future Perspectives","volume":"156","author":"Astiazaran","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"115482","DOI":"10.1016\/j.lwt.2023.115482","article-title":"Novel Kombucha Beverages with Antioxidant Activity Based on Fruits as Alternative Substrates","volume":"189","author":"Morales","year":"2023","journal-title":"LWT"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Barros, V.C., Botelho, V.A., and Chist\u00e9, R.C. (2024). Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review. Foods, 13.","DOI":"10.3390\/foods13111768"},{"key":"ref_6","unstructured":"European Union (2011). Regulation (EU) No 1169\/2011 of the European Parliament and of the Council of 25 October 2011 on the Provision of Food Information to Consumers, European Union."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"130322","DOI":"10.1016\/j.foodchem.2021.130322","article-title":"Zijuan Tea- Based Kombucha: Physicochemical, Sensorial, and Antioxidant Profile","volume":"363","author":"Zou","year":"2021","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"C\u00e1novas, B.M., Garc\u00eda-Viguera, C., Medina, S., and Dom\u00ednguez-Perles, R. (2023). \u2018Kombucha\u2019-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane. Beverages, 9.","DOI":"10.3390\/beverages9040088"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"116882","DOI":"10.1016\/j.lwt.2024.116882","article-title":"Production of Grape Marc Kombucha: Valorization of a Wine by-Product","volume":"210","author":"Balmaseda","year":"2024","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Costa-P\u00e9rez, A., Medina, S., S\u00e1nchez-Bravo, P., Dom\u00ednguez-Perles, R., and Garc\u00eda-Viguera, C. (2023). The (Poly)Phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies. Molecules, 28.","DOI":"10.3390\/molecules28052081"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Barakat, N., Bouajila, J., Beaufort, S., Rizk, Z., Taillandier, P., and El Rayess, Y. (2024). Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities. Beverages, 10.","DOI":"10.3390\/beverages10020029"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"109352","DOI":"10.1016\/j.foodres.2020.109352","article-title":"Current and Future Strategies for Wine Yeast Lees Valorization","volume":"137","author":"Lomolino","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1007\/s10068-022-01181-1","article-title":"Phenolic Features and Anthocyanin Profiles in Winemaking Pomace and Fresh Berries of Grapes with Different Pedigrees","volume":"32","author":"Zhu","year":"2023","journal-title":"Food Sci. Biotechnol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1969","DOI":"10.1021\/acs.jafc.3c00567","article-title":"Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine","volume":"72","author":"Curioni","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Balmaseda, A., Miot-Sertier, C., Lytra, G., Poulain, B., Reguant, C., Lucas, P., and Nioi, C. (2024). Application of White Wine Lees for Promoting Lactic Acid Bacteria Growth and Malolactic Fermentation in Wine. Int. J. Food Microbiol., 413.","DOI":"10.1016\/j.ijfoodmicro.2024.110583"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Jara-Palacios, M.J. (2019). Wine Lees as a Source of Antioxidant Compounds. Antioxidants, 8.","DOI":"10.3390\/antiox8020045"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"791","DOI":"10.1016\/j.foodres.2018.01.057","article-title":"Assessment of the Color Modulation and Stability of Naturally Copigmented Anthocyanin-Grape Colorants with Different Levels of Purification","volume":"106","author":"Gordillo","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Salar, F.J., Periago, P.M., Agull\u00f3, V., Garc\u00eda-viguera, C., and Fern\u00e1ndez, P.S. (2021). High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage. Foods, 10.","DOI":"10.3390\/foods10102416"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.postharvbio.2017.01.010","article-title":"Broccoli and Radish Sprouts Are Safe and Rich in Bioactive Phytochemicals","volume":"127","author":"Baenas","year":"2017","journal-title":"Postharvest Biol. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Salar, F.J., Agull\u00f3, V., Garc\u00eda-Viguera, C., and Dom\u00ednguez-Perles, R. (2020). Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus\u2013Maqui Beverage\u2014A Shelf Life Study. Foods, 9.","DOI":"10.3390\/foods9020219"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1893","DOI":"10.1002\/jsfa.4411","article-title":"Phytochemical Characterisation for Industrial Use of Pomegranate (Punica granatum L.) Cultivars Grown in Spain","volume":"91","author":"Mena","year":"2011","journal-title":"J. Sci. Food Agric."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Migues, I., Baenas, N., Giron\u00e9s-Vilaplana, A., Cesio, M.V., Heinzen, H., and Moreno, D.A. (2018). Phenolic Profiling and Antioxidant Capacity of Eugenia uniflora L. (Pitanga) Samples Collected in Different Uruguayan Locations. Foods, 7.","DOI":"10.3390\/foods7050067"},{"key":"ref_23","first-page":"40","article-title":"Prevention of Inflammation and Oxidative Stress by New Ingredients Based on High (Poly)Phenols Winery by-Products","volume":"5","author":"Medina","year":"2025","journal-title":"JSFA Rep."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"101780","DOI":"10.1016\/j.scp.2024.101780","article-title":"Valorization of the Solid Fraction of Wine Lees through Optimized Accelerated Autolysis: Effect of Temperature, pH and Solid Concentration on Free-Amino Acid Concentration","volume":"42","author":"Kokkinomagoulos","year":"2024","journal-title":"Sustain. Chem. Pharm."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Da Silva, G.V., Machado, B.A.S., de Oliveira, W.P., da Silva, C.F.G., de Quadros, C.P., Druzian, J.I., de Souza Ferreira, E., and Umsza-Guez, M.A. (2020). Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety \u201cBRS Magna\u201d. Molecules, 25.","DOI":"10.3390\/molecules25163701"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"835","DOI":"10.1016\/j.crfs.2022.04.013","article-title":"Isolation and Characterisation of Dominant Acetic Acid Bacteria and Yeast Isolated from Kombucha Samples at Point of Sale in New Zealand","volume":"5","author":"Wang","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1080\/19476337.2017.1321588","article-title":"Acid Contents and the Effect of Fermentation Condition of Kombucha Tea Beverages on Physicochemical, Microbiological and Sensory Properties","volume":"15","author":"Sionek","year":"2017","journal-title":"CYTA\u2013J. Food"},{"key":"ref_28","unstructured":"Minist\u00e9rio da Agricultura P e.A (mapa) Brasil (2019). Instru\u00e7\u00e3o Normativa n. 41, de 17 de Setembro de 2019. Estabelece o Padr\u00e3o de Identidade e Qualidade Da Kombucha Em Todo o Territ\u00f3rio Nacional, Di\u00e1rio Ofcial da Uni\u00e3o. 2019 Ed. 181, Se\u00e7\u00e3o 1."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Sancho-Gal\u00e1n, P., Amores-Arrocha, A., Jim\u00e9nez-Cantizano, A., and Palacios, V. (2020). Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient. Agronomy, 10.","DOI":"10.3390\/agronomy10070996"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Venegas, C.A., Saona, L.A., Urbina, K., Quintrel, P., Pe\u00f1a, T.A., Mardones, W., and Cubillos, F.A. (2023). Addition of Saccharomyces eubayanus to SCOBY Fermentations Modulates the Chemical and Volatile Compound Profiles in Kombucha. Food Microbiol., 116.","DOI":"10.1016\/j.fm.2023.104357"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"4096","DOI":"10.1007\/s12010-023-04323-1","article-title":"A New Substrate and Nitrogen Source for Traditional Kombucha Beverage: Stevia Rebaudiana Leaves","volume":"195","year":"2023","journal-title":"Appl. Biochem. Biotechnol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1007\/s13213-016-1242-2","article-title":"Development of a Beverage from Red Grape Juice Fermented with the Kombucha Consortium","volume":"67","author":"Ayed","year":"2017","journal-title":"Ann. Microbiol."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Da Silva, M.M., de Souza, A.C., Faria, E.R., Molina, G., de Andrade Neves, N., Morais, H.A., Dias, D.R., Schwan, R.F., and Ramos, C.L. (2022). Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer. Fermentation, 8.","DOI":"10.3390\/fermentation8120748"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Kokkinomagoulos, E., and Kandylis, P. (2024). Sustainable Exploitation of Wine Lees as Yeast Extract Supplement for Application in Food Industry and Its Effect on the Growth and Fermentative Ability of Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Sustainability, 16.","DOI":"10.3390\/su16198449"},{"key":"ref_35","first-page":"e14627","article-title":"Valorization of Winery Effluent Using Kombucha Culture","volume":"44","author":"Vitas","year":"2020","journal-title":"J. Food Process Preserv."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Tran, T., Grandvalet, C., Verdier, F., Martin, A., Alexandre, H., and Tourdot-Mar\u00e9chal, R. (2020). Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage. Foods, 9.","DOI":"10.3390\/foods9070963"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Czarnowska-Kujawska, M., Klepacka, J., Starowicz, M., and Lesi\u0144ska, P. (2024). Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions. Antioxidants, 13.","DOI":"10.3390\/antiox13101191"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1111\/1750-3841.16029","article-title":"Kombucha: A Review of Substrates, Regulations, Composition, and Biological Properties","volume":"87","author":"Ruiz","year":"2022","journal-title":"J. Food Sci."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Morata, A., Palomero, F., Loira, I., and Su\u00e1rez-Lepe, J.A. (2018). New Trends in Aging on Lees. Red Wine Technology, Elsevier.","DOI":"10.1016\/B978-0-12-814399-5.00011-6"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2110","DOI":"10.1002\/jsfa.10234","article-title":"Adsorption and Biotransformation of Anthocyanin Glucosides and Quercetin Glycosides by Oenococcus oeni and Lactobacillus plantarum in Model Wine Solution","volume":"100","author":"Devi","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Ye, Z., Qin, Y., Harrison, R., Hider, R., and Bekhit, A.E.D.A. (2022). Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds. Antioxidants, 11.","DOI":"10.3390\/antiox11122335"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"136158","DOI":"10.1016\/j.foodchem.2023.136158","article-title":"Kombucha Analogs from Maqui Juice: Consortium Age and Sugar Concentration Effects on Anthocyanin Stability and Its Relationship with Antioxidant Activity and Digestive Enzyme Inhibition","volume":"421","year":"2023","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"113732","DOI":"10.1016\/j.foodres.2023.113732","article-title":"Anthocyanins Degradation Mediated by \u03b2-Glycosidase Contributes to the Color Loss during Alcoholic Fermentation in a Structure-Dependent Manner","volume":"175","author":"Yuan","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2141","DOI":"10.1111\/ijfs.14121","article-title":"The Effects of Six Phenolic Acids and Tannic Acid on Colour Stability and the Anthocyanin Content of Mulberry Juice during Refrigerated Storage","volume":"54","author":"You","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"La Torre, C., Fazio, A., Caputo, P., Plastina, P., Caroleo, M.C., Cannataro, R., and Cione, E. (2021). Effects of Long-term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea. Molecules, 26.","DOI":"10.3390\/molecules26185474"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1016\/j.foodchem.2011.05.032","article-title":"Antioxidant Activities, Sensory and Anti-Influenza Activity of Grape Skin Tea Infusion","volume":"129","author":"Bekhit","year":"2011","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Baenas, N., Garc\u00eda-Viguera, C., Dom\u00ednguez-Perles, R., and Medina, S. (2023). Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power. Foods, 12.","DOI":"10.3390\/foods12081571"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"44","DOI":"10.15586\/ijfs.v36i1.2313","article-title":"Study of Oxygen in Wines with Different Proportions of Yeast Lees","volume":"36","author":"Kulhankova","year":"2024","journal-title":"Ital. J. Food Sci."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Di Nicolantonio, L., Ferrati, M., Cristino, M., Peregrina, D.V., Zannotti, M., Vitali, L.A., Ciancia, S.I., Giovannetti, R., Ferraro, S., and Zara, S. (2023). Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica\u2019s Verdicchio and Their Applications in Novel Cosmetic Products. Antioxidants, 12.","DOI":"10.3390\/antiox12040816"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"2304","DOI":"10.1007\/s13197-020-04741-7","article-title":"Impact of Tea Leaves Types on Antioxidant Properties and Bioaccessibility of Kombucha","volume":"58","author":"Sahan","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Fegredo, J.A., Meynell, R., Lai, A.K., Wong, M.C., Martin, C.R., Wiseman, H., and Preedy, V.R. (2009). The Antioxidant Capacity of Beer: Relationships Between Assays of Antioxidant Capacity, Color and Other Alcoholic and Non-Alcoholic Beverages. Beer in Health and Disease Prevention, Elsevier.","DOI":"10.1016\/B978-0-12-373891-2.00046-8"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"523","DOI":"10.4067\/S0718-58392010000400001","article-title":"Determination of Antioxidant Capacity, Total Phenolic Content and Mineral Composition of Different Fruit Tissue of Five Apple Cultivars Grown in Chile","volume":"70","author":"Almonacid","year":"2010","journal-title":"Chil. J. Agric. Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/14\/2514\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:11:44Z","timestamp":1760033504000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/14\/2514"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7,17]]},"references-count":52,"journal-issue":{"issue":"14","published-online":{"date-parts":[[2025,7]]}},"alternative-id":["foods14142514"],"URL":"https:\/\/doi.org\/10.3390\/foods14142514","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,7,17]]}}}