R&D - Project

COSVI Completed

Valorising wine lees to enhance the skin

Valorisation of yeasts from the winemaking process for the cosmetics sector.

The COSVI project valorises wine lees, a by-product of winemaking, to extract molecules of interest for cosmetics. Rich in polyphenols and proteins, these residues contain compounds with antioxidant and moisturising properties, capable of protecting the skin and promoting its elasticity. In partnership with Maison Éole and HELHA, Celabor’s Extraction team transforms this viticultural waste into innovative and sustainable ingredients for high value-added cosmetics. Funded by the Walloon Region (WIN2WAL), the project will conclude in 2025.

The COSVI project is part of a circular economy approach by valorising wine lees, a still underutilised by-product of the wine industry. These residues, rich in polyphenols and proteins, represent a valuable source of active molecules for the cosmetics sector. Polyphenols have antioxidant properties that help combat oxidative stress and skin ageing, while proteins release amino acids that play a key role in skin hydration and structure.

In collaboration with Maison Éole and HELHA, CELABOR’s Extraction department is developing extraction and biorefining processes to transform this viticultural waste into innovative cosmetic ingredients. The objective is not only to harness this local and sustainable resource, but also to test the safety and stability of the extracted compounds to ensure their integration into safe and effective formulations.