The exploitation of wine industry by-products represents a cost-effective and environmentally friendly approach within the framework of the circular economy. While wine lees are often studied for extracting high-value compounds, their direct incorporation into food remains limited. In this study, clarified white and rosé wine lees were used without pretreatment to substitute water (30%, 60%, 100% w/w) in breadmaking. Bread was chosen as a globally consumed staple with nutritional significance and a projected annual growth rate of 6.37% up to 2028. The impact of wine lees on dough development (proofing expansion, baking loss), bread characteristics (color, texture, porosity, composition), and antioxidant activity was assessed. Sensory analysis was also conducted. From the results it was conducted that wine lees addition increased dough expansion and reduced baking loss, likely due to sugar-induced moisture retention. Nutritional analysis revealed enhanced protein, fat, and ash content. Phenolic content increased by 36%–67%, while antioxidant activity enhanced by 15%.

Moreover, the incorporation of wine lees led to greater pore size and crumb heterogeneity, desirable in rustic breads. Regarding the Texture Profile Analysis, a reduced cohesiveness and elasticity with increasing lees incorporation was found, while hardness varied by type. Sensory analysis indicated no major differences in texture, aroma, or overall acceptance.

Notably, purchase intention improved significantly when participants were informed of the product’s sustainable origin. This research highlights wine lees as a promising functional ingredient in breadmaking, enhancing nutritional value and supporting sustainable innovation in line with circular economy principles.

Miltiadis Anastasopoulos, Eleni NaziriDepart, ment of Food Science and Nutrition, School of Environment, University of the Aegean, Ierou Lochou 10 & Makrygianni, 81400, Lemnos, Greece.