Search Results (1,102)

Viticulture, winemaking, and distillation industries produce substantial quantities of organic by-products (grape prunings, stems, marc-pomace, spent yeast, wine lees, distillation heads and tails, stillage), presenting both environmental challenges and promising opportunities for sustainable valorization. This narrative review offers a comprehensive analysis of the viticulture, winemaking, and distillation processes, along with the characterization of their solid and liquid by-products. Furthermore, it examines the chemical composition and mentions main valorization strategies for these residues, emphasizing their potential both as feedstocks for biochar production and as sources of valuable solvents. Additionally, various applications of biochars are explored, with particular focus on biochar derived from grape pruning and grape pomace-marc biomass, highlighting its effectiveness as a sorbent for environmental contaminants. Moreover, a broad range of biochar activation and modification methods that enhance physicochemical properties and expand functional applications is reviewed. Solvent-based biochar modification is also examined in order to introduce a novel concept: employing grape distillation liquid by-products (heads and tails fractions) to activate biochars made from grape prunings and pomace, creating a high-value sorbent while simultaneously valorizing two major waste streams. This dual-use strategy offers a new pathway for circular resource management within the viticulture and winemaking sectors. Full article

Sea buckthorn is rich in functional components but features high acidity and susceptibility to oxidative deterioration, leading to flavor defects such as sour–astringent taste and rancidity in single-fruit wine. Co-fermentation is an effective strategy for flavor and nutrition complementarity, but the dynamic evolution of volatile aroma during yeast–lactic acid bacteria combined fermentation of such wine remains unclear. This study employed ‘Zhuangyuan Huang’ sea buckthorn and ‘Marselan’ grape to produce the composite fruit wine via sequential co-fermentation, and systematically investigated dynamic aroma changes using HS-SPME-GC-MS, orthogonal partial least squares discriminant analysis (OPLS-DA), and relative odor activity value (ROAV) analysis. Results revealed that post-fermentation, total detected volatile compounds increased from 90 to 118, with esters and alcohols rising by 24 and 11 respectively, serving as core contributors to enhanced aroma richness. ROAV analysis demonstrated this process significantly reduced the contribution of off-flavor acids, boosted the importance of floral, fruity, and sweet compounds, and elevated the sensory score from 26.8 to 84.1. OPLS-DA further confirmed significant inter-stage aroma differences with excellent intergroup discrimination. These findings confirm that this sequential fermentation breaks processing bottlenecks of high-acid fruits, reveals the synergistic flavor-modulating effects of multi-microbial sequential fermentation, and provides theoretical support for process optimization and high-value processing of composite fruit wine. Full article

The increasing demand for low-alcohol wine products calls for effective vineyard strategies to reduce grape sugar concentration, while climate change is exacerbating sugar accumulation through warmer growing conditions. In this context, severe shoot trimming applied at specific phenological stages may represent a promising approach to induce sustained source limitation. A field experiment was conducted in 2025 on Vitis vinifera L. cv. Ortrugo to evaluate severe shoot trimming performed at the onset of berry softening. Vine growth, yield components, grape composition, and seasonal total soluble solids (TSSs) were monitored. Vine carbon reserves and shoot fruitfulness were assessed to evaluate carry-over effects. Experimental wines were produced to determine alcohol and fermentative aroma. Severe trimming markedly reduced leaf area and vine balance, leading to a sustained reduction in sugar accumulation. At harvest, grape TSSs decreased by 4.1 °Brix (17.6 vs. 21.7 °Brix) and the final wine alcohol concentration was lower by 3.4% (v/v). Yield was unaffected and no substantial negative effects on wine fermentative aroma were observed, while titratable acidity slightly increased. Even if trimming reduced winter starch concentration in roots, no reduction in shoot fruitfulness was observed in the subsequent spring. Severe trimming successfully reduced grape sugar and wine ethanol without compromising yield, aroma, or vine performance, supporting its potential for low-alcohol wine production and reduced-impact dealcoholization. Full article

This research presents bacterial cellulose (BC) filaments knitted from agro-industrial by-products. The fermentation media came from pressed fruit (beetroot, ginger, grape), vegetable beverages, bagasse with different concentrations (1/2.5, 1/5, 1/7.5, and 1/10), and a control medium with unrefined sugar from sugarcane or panela. The BC filaments were obtained from a mixed culture of bacteria and yeast (SCOBY); functionalized using NaOH purification treatment and glycerol plasticizer; untwisted and twisted with 1-, 2-, and 4-ply; and characterized physically and mechanically by weight, diameter, tensile strength, Young’s modulus, and elongation. The untwisted and 2-ply twisted BC filaments from the fruit medium 1/2.5 showed tensile strength of 272 MPa and 155 MPa, respectively. Finally, control panela filaments with 1-, 2-, and 4-ply and fruit filaments with 2- and 4-ply were knitted in wet states. This research demonstrates the use of by-products to produce BC filaments with knitting properties for textile applications. Full article

This study evaluates regulated deficit irrigation (IR) and post-harvest dehydration (DH) as complementary strategies to mitigate extreme thermal stress on the red grape variety Avgoustiatis during the hot 2024 vintage. Analysis of the berries reveals that while IR significantly expanded vine productivity to 2.75 kg/vine compared to 1.32 kg/vine recorded in control vines (CO), it successfully maintained berry weight (240 g). Conversely, DH induced controlled water loss, reducing berry weight to 93 g and concentrating must sugars to 27.3 ^°Brix, relative to the 23.2 ^°Brix observed in IR. Crucially, both IR and DH prevented the thermal degradation of total acidity (6.73 g/L and 7.25 g/L respectively) which caused by heat stress in CO samples (6.21 g/L). In the finished wines, both practices increased colour intensity by lowering anthocyanin extractability. However, chemical profiling clearly differentiated the treatments with DH maximized skin tannins (164.7 mg/L), yielding highly structured, astringent wines characterized by plum aromas driven by elevated nerol content (492.91 μg/L). Conversely, IR wines presented a more complex volatile profile, boosting fruity and floral notes. In conclusion, as irrigation becomes increasingly restricted by water scarcity under climate change, post-harvest dehydration offers an effective alternative for producing premium, structurally dense red wines. Full article

Background/Objectives: This review aimed to provide an updated synthesis of the evidence on the effects(s) of grapes, blueberries, and their constituent bioactives on cardiovascular health. Cardiovascular disease remains one of the most prevalent non-communicable diseases globally. Methods: A systematic literature search was conducted using PubMed, Science Direct, and Semantic Scholar. Eligible publications were restricted to studies published since 2015 focusing on grapes, blueberries, and related bioactives. A total of 37 studies were included (17 meta-analyses/systematic reviews and 20 randomised controlled trials). Compositional data on polyphenols, anthocyanins, and stilbenes (including resveratrol) from a new hybrid variety of red-fleshed table grape were also discussed in context. Results: The evidence indicates that grape- and blueberry-derived bioactives, particularly polyphenols and resveratrol, produce modest but consistent improvements in cardiovascular risk markers, particularly endothelial function. Effects were more pronounced in higher-quality trials and in metabolically at-risk populations. Certain varieties, including red-fleshed table grapes (red berry grapes), may represent effective dietary sources of these bioactives. Conclusions: Cardiovascular disease remains a common public health challenge. Increasing attention is being given to dietary and lifestyle strategies for its prevention and management. Within this context, and alongside existing recommendations to increase fruit and vegetable intake, there is scope for more specific guidance emphasising the consumption of dark-pigmented grapes, berries, and red-fleshed table grapes abundant in bioactives such as polyphenols. Full article

This study aimed to produce, analyze, and evaluate the consumer acceptance of caffeine-enriched (15, 30, 60, and 90 mg/100 mL) grape must, which does not contain any added sweeteners or preservatives, to meet today’s popular health-conscious consumer trends. Regarding acid composition, the musts contained malic acid (426.96–491.58 mg/100 mL) and succinic acid (74.53–84.79 mg/100 mL). Musts are regarded as water-soluble sugars, containing only glucose (6158.81–9417.09 mg/100 mL) and fructose (6798.37–10,482.53 mg/100 mL), which are typical in fruits. The must’s TPC and TAC contents were determined to be between 11.42 and 14.14 mg GAE/100 mL, and 8.14 and 11.80 mg AAE/100 mL, respectively. During the analysis of caffeine content, recovery values of 93.89–96.98% were determined. The must samples containing 60 and 90 mg/100 mL caffeine had too intense a bitter flavor; thus, the enjoyment value of the products was reduced based on consumer feedback. The must containing 15 mg/100 mL of caffeine had the most favorable organoleptic properties. Full article

Viticulture and wine production uses approximately 30% of the land occupied with permanent crops in the EU. In countries in the southern part of the EU, this share is even higher, reaching up to about 80% in France and 55% in Romania. In recent years, the development of grape and wine production has been under pressure from climate and market changes. Competitiveness and value creation capacity are among the key factors in the sustainability of national production and the viability of wine regions. This study examines wine production competitiveness in the countries of the southern EU region within the European Single Market, comparing Bulgaria with leading producers—France, Italy, and Spain—and neighboring Romania. A set of production and trade indicators was applied, and the overall assessment was derived through a composite competitiveness index that simultaneously captures market performance and value creation potential. The results indicate a high level of competitiveness in the three leading European wine-producing countries, albeit with differences in the realization of their value creation potential. Bulgaria and Romania exhibit relatively low levels of competitive positioning, which could be improved through investments in technology and innovation, the implementation of collective marketing strategies, and the development of a national sectoral brand. Full article

Blending has long been an integral part of winemaking practice across many wine-producing regions. Through different blending strategies, monovarietal (base) wines are combined to produce a final product, commonly referred to as a blended wine (coupage, assemblage, cuvée, wine blend, blend) with targeted sensory and quality attributes. Depending on the stage at which it is applied, either before or after fermentation, blending can be used to adjust complexity, balance, and consistency, while also fulfilling economic and branding objectives within winery practice. Beyond its practical applications, blended wines have increasingly drawn scientific interest. This review surveys existing literature on the still wine blends produced from Vitis vinifera grapes, with a primary focus on chemical and sensory aspects, and a more limited discussion of their reported biological activities. Full article

Biodegradable films based on polysaccharides have attracted attention as sustainable alternatives for food preservation. In this study, films and films were developed using cassava starch, chitosan, and grape seed extract, either individually or in polymeric blends, and their physicochemical, mechanical, microstructural, and preservative properties were evaluated. The films were applied to peeled shrimp stored under refrigeration for six days. Microbiological analysis showed a reduction in aerobic mesophilic bacterial counts in coated samples, indicating improved preservation. Films containing cassava starch and chitosan provided greater pH stability during storage. Film characterization revealed that grape seed extract influenced thickness and solubility, particularly in chitosan-based formulations. Cassava starch films exhibited the best water vapor permeability, while blended systems demonstrated improved mechanical performance. The highest tensile strength was observed for the chitosan-based film with extract, whereas starch-containing blends showed balanced strength and flexibility. Scanning electron microscopy revealed more cohesive and continuous structures in polymer blends, while extract-only films presented internal voids, explaining their lower mechanical resistance. Thus, the synergistic combination of cassava starch and chitosan, modulated by grape seed extract, produced films with suitable barrier, mechanical, and structural properties. These biodegradable polymeric films show promising potential for extending the shelf life of refrigerated shrimp and for application in sustainable food packaging. Full article

This study investigated the chemical composition, fermentation dynamics, fatty-acid profile, and polyphenolic evolution of two mixed silages designed to valorize agro-industrial by-products for ruminant feeding. Silages were produced by co-ensiling wheat straw, cheese-whey, and molasses with grape pomace (SIL-1) or olive mill wastewater (SIL-2), and were monitored over a 150-day ensiling period. The two formulations exhibited distinct compositional characteristics and fermentation kinetics. SIL-1 showed higher crude protein content and a more favorable fatty-acid profile, with greater levels of selected long-chain fatty acids, whereas SIL-2 had higher dry matter and structural fiber fractions. Both silages achieved effective fermentation, reaching stable acidic conditions (pH < 4.0), although SIL-1 consistently maintained lower pH and higher buffering capacity. Fermentation end-products differed between silages, with higher concentrations of short-chain fatty acids in SIL-1 and greater lactic acid accumulation in SIL-2, under significant treatment × time interactions. Bioactive compound analysis revealed higher total phenolic content and antioxidant capacity in SIL-1, whereas SIL-2 showed marked degradation of phenolic compounds, including the loss of characteristic secoiridoids. Polyphenolic profiles displayed compound-specific temporal dynamics during ensiling. Overall, both silages were well preserved; however, SIL-1 demonstrated superior nutritional quality and bioactive stability, supporting its potential as a functional feed ingredient for ruminant nutrition. Full article

Climate change and evolving consumer preferences are increasing the demand for wines with lower alcohol content and improved compositional balance. This study evaluated the effects of pre-apical leaf removal (LR) and partial substitution of ripe grape must with must or wine from unripe grapes (MS and WS) on ethanol content, acidity, phenolic composition, color, and sensory attributes of Tannat red wines under temperate-humid conditions. A complementary small-scale experiment assessed substitution levels (5–20%). All strategies reduced ethanol content, though with varying effects on wine composition. LR moderately decreased ethanol by limiting carbon assimilation but did not significantly affect acidity and reduced phenolic compounds, particularly anthocyanins. In contrast, MS and WS were more effective, reducing ethanol, lowering pH, and increasing titratable acidity. These treatments largely preserved phenolic composition and color, especially at moderate substitution levels, whereas post-fermentative blending showed a stronger dilution effect. Sensory differences were limited: LR wines showed lower color intensity, while MS and WS maintained visual attributes similar to the control. Results from the complementary exploratory assay suggested that substitution levels around 15% may provide a suitable balance between ethanol reduction, acidity, phenolic preservation, and sensory acceptability. These strategies offer practical tools to produce balanced, lower-alcohol Tannat wines. Full article

In the study, the morphological and structural properties of bunches and berries, as well as the chemical characterisation of three interspecific grapevine cultivars—‘Bronner’, ‘Muscaris’, and ‘Morava’—were studied. Sugars and organic acids in the grapes were analysed using high-performance liquid chromatography (HPLC), while phenolic compounds were analysed by HPLC–mass spectrometry. ‘Morava’ and ‘Muscaris’ showed higher Hue angle values, indicating a greener skin coloration compared with ‘Bronner’, which exhibited a more yellow skin colour. ‘Muscaris’ and ‘Bronner’ had higher bunch weights than ‘Morava’, while the 100-berry weight did not differ significantly among the varieties. ‘Bronner’ must had the highest titratable acidity, and ‘Muscaris’ had the highest sugar content. Flavanols were the main phenolic compounds in the grapes, accounting for 76–88% of the total phenolic content. The highest concentrations of flavanols and caftaric acid were found in ‘Bronner’ and ‘Muscaris’ berries, while ‘Morava’ had the highest flavonol content. All studied varieties achieved good grape and must quality and are therefore recommended for wine production. ‘Bronner’ and ‘Muscaris’ stood out for their high bunch weight and high concentrations of flavanols and total phenolics, which contribute significantly to wine taste and overall quality. ‘Muscaris’ berries had a high sugar content, making this variety suitable for producing wines with higher alcohol content. In contrast, ‘Bronner’ is recommended for wines requiring higher acidity levels. Full article

The wine industry generates large volumes of grape stalk residues that remain largely underutilized and are frequently disposed of by open-field burning, contributing to greenhouse gas emissions and the loss of biomass valorization opportunities. This study aims to evaluate the feasibility of producing single-layer particleboards from grape stalk particles (Vitis vinifera L.) bonded with a urea–formaldehyde resin, with a focus on their suitability for interior non-structural applications. Particleboards were manufactured at three target densities (550, 650, and 750 kg/m³) and assessed mainly for their physical and mechanical performance in relation to the requirements of EN 312. Internal bond strength showed a clear dependence on board density: panels produced at 650 and 750 kg/m³ met the minimum threshold for P2-type particleboards, whereas those produced at 550 kg/m³ did not comply with the standard. Thickness swelling decreased with increasing density, with only the highest-density boards fulfilling the reference criterion. Overall, the results indicate that grape stalk residues can be effectively converted into particleboards with adequate mechanical performance when manufactured at densities of at least 650 kg/m³. The study highlights the potential of this agro-industrial residue as a low-impact raw material for particleboard production, supporting circular bioeconomy strategies and development in wine-producing regions. Full article

This review synthesises current knowledge on five non-conventional technologies—high-power ultrasound, microwave treatment, pulsed electric fields, high hydrostatic pressure, and microbe-driven precision enology. These technologies have been applied at various stages of wine production, from pre-fermentative maceration to microbial stabilisation and ageing, with the aim of enhancing wine quality, processing efficiency, and stability. Reported achievements include faster and more selective extraction of colour and flavour compounds, improved clarity and chromatic intensity, and more consistent fermentation performance. Specifically, ultrasound treatment enhances phenolic and aromatic extraction through cavitation, accelerating maceration and improving colour and flavour complexity, while microwave treatment rapidly heats grape tissues via dipole rotation and ionic conduction, promoting pigment and aroma release and reducing fermentation or ageing time. Pulsed electric fields induce electroporation of grape cells, facilitating anthocyanin and tannin extraction, whereas high hydrostatic pressure stabilises finished wines by inactivating spoilage microorganisms and enzymes while preserving freshness, aroma, and sensory balance. Finally, microbe-driven precision enology provides a promising approach to producing distinctive wines with regional identity, representing an emerging experimental trend. Recent studies demonstrate that combining these technologies with established enological practices can result in measurable improvements in wine quality. The findings summarised in this review are of great importance for wineries aiming to enhance microbial control, reduce sulphur dioxide dosage in line with the growing demand for low-additive wines, shorten production time, and support more efficient and sustainable winemaking. Full article