| Abstract
| - In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, oneof the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of theorigin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acidcomposition, and its main chemical characteristics have been determined in order to evaluate theirpotential use as a food or food additive. Keywords: Lipids; Sherry wine; lees; lipid extractability; fatty acid composition; lipid classification;physicochemical parameters of lipids
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