Search Results (68)

Precision technologies are increasingly relevant in contemporary agriculture, offering tools to enhance efficiency, sustainability, and decision-making. Their adoption is becoming particularly critical among vine-growers in the wine industry, a sector facing market pressures, climate change, and generational shifts. This study combines a systematic literature review with an empirical analysis of the PDO (Protected Designation of Origin) Wines of Granada (Southern Spain) to examine perceptions of precision agriculture technologies at both global and regional scales. The review included 607 articles published between 2015 and 2025 in English (indexed in ISI Web of Knowledge), identifying key factors influencing technology adoption. Using “perception” and “precision agriculture” as search terms, only 97 articles simultaneously addressed both concepts. At the regional level, a case study involving 22 wineries (with 37 stakeholders) in Granada province was conducted, focusing on socioeconomic barriers and environmental conditions such as altitude, climate, and soil type. Results revealed cross-scale consistencies regarding the importance of costs and perceived usefulness of new technologies (e.g., proximal sensors, satellite imagery), but divergences concerning the difficulties in accessing them and their cost. The findings highlight the need for supportive policies, targeted training, and practical demonstrations to facilitate adoption, thereby fostering innovation and sustainability, especially in the wine sector of the province of Granada. Integrating international and local evidence provides a framework for designing regional strategies tailored to promote precision technologies that improve efficiency, quality, and sustainability in wine production. Full article

The food industry consumes large amounts of water across various processes, and generates wastewater characterized by parameters like biochemical oxygen demand, chemical oxygen demand, pH, suspended solids, and nutrients. To meet environmental standards and enable reuse or valorization, treatment methods such as physicochemical, biological, and membrane-based processes are applied. This review focuses on the valorization of food industry wastewater in the biotechnological production of high-value products, with an emphasis on starch-rich wastewater, wineries and confectionery industry wastewater, and with a focus on new technologies for reduces environmental burden but also supports circular economy principles. Starch-rich wastewaters, particularly those generated by the potato processing industry, offer considerable potential for biotechnological valorization due to their high content of soluble starch, proteins, organic acids, minerals, and lipids. These effluents can be efficiently converted by various fungi (e.g., Aspergillus, Trichoderma) and yeasts (e.g., Rhodotorula, Candida) into value-added products such as lipids for biodiesel, organic acids, microbial proteins, carotenoids, and biofungicides. Similarly, winery wastewaters, characterized by elevated concentrations of sugars and polyphenols, have been successfully utilized as medium for microbial cultivation and product synthesis. Microorganisms belonging to the genera Aspergillus, Trichoderma, Chlorella, Klebsiella, and Xanthomonas have demonstrated the ability to transform these effluents into biofuels, microbial biomass, biopolymers, and proteins, contributing to sustainable bioprocess development. Additionally, wastewater from the confectionery industry, rich in sugars, proteins, and lipids, serves as a favorable fermentation medium for the production of xanthan gum, bioethanol, biopesticides, and bioplastics (e.g., PHA and PHB). Microorganisms of the genera Xanthomonas, Bacillus, Zymomonas, and Cupriavidus are commonly employed in these processes. Although there are still certain regulatory issues, research gaps, and the need for more detailed economic analysis and kinetics of such production, we can conclude that this type of biotechnological production on waste streams has great potential, contributing to environmental sustainability and advancing the principles of the circular economy. Full article

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 “3S” (safe, salubrious, and sustainable) by the Symbiotic Culture of Bacteria and Yeast (SCOBY). Concerning the main results, during the kombucha’s 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 “3S” 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. Full article

A pilot-scale treatment system was developed to manage winery wastewater (WWW) generated by small and medium wineries. The system incorporated three stages: pre-treatment for suspended solids removal and a two-step aerobic biotreatment. The biotreatment phase utilized a bioaugmented bioreactor with encapsulated Pseudomonas putida F1, employing the Small Bioreactor Platform (SBP) technology. This innovative encapsulation method enhanced the breakdown of recalcitrant compounds and accelerated the biodegradation process. The second reactor was operated as a Sequence Batch Bioreactor (SBR) to remove the remaining organics and solids. Over the 100 days of operation, the mean WWW flow rate was 0.5 m³/d with average organic loads of 3950 mg/L COD (chemical oxygen demand) and 2220 mg/L BOD (biological oxygen demand), operating with a hydraulic retention time (HRT) of 4 days. Reductions of up to 96% in BOD and 90% in COD values were observed with stable removal rates over time. The novelty of this study is that it offers a new, effective aerobic biological treatment process, embracing bioaugmentation of encapsulated biomass followed by SBR for WWW with a relatively short HRT, high organics removal, and a stable treatment process. The effluent quality from this treatment system met the regulatory requirements for release to a municipal wastewater treatment plant and potentially also for irrigation. Full article

Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries. Understanding the diversity and distribution of B. bruxellensis strains in different wines can provide insights into the origin and timing of contamination. This study aimed to evaluate the presence and diversity of B. bruxellensis biotypes during the production of four red wines in the same winery and to identify critical contamination stages. The analysis covered the entire process, from grape to six months of aging. B. bruxellensis yeasts were isolated and identified, and representative strains were typified by RAPD analysis. The results suggest that B. bruxellensis contamination did not originate from a single source. The grapes harbored low levels of B. bruxellensis, yet all wines were positive before barrel filling. This study demonstrates that winery equipment can serve as a vector for Brettanomyces introduction. Two critical contamination stages were identified: the shared use of equipment during fermentation, facilitating strain dissemination across wines, and the reuse of barrels, introducing new strains during aging. Additionally, some winery practices further promote B. bruxellensis spread and proliferation. Full article

This study investigates the sustainability impact of fungus-resistant grape varieties within viticulture, addressing economic, ecological, and social dimensions. Pesticide management is of paramount importance for wineries but causes additional costs, impairs sustainability, and faces societal non-acceptance. Digital monitoring of four German wineries for two consecutive years allowed us to compare treatments of traditional and robust varietals. The results demonstrate that the latter enables a significant reduction in pesticide treatments, can be key for copper reduction, and is of paramount importance for organic winemaking. By reducing pesticide dependency, lowering operational costs, hedging risks, and improving labor efficiency, FRW present a key to sustainable viticulture. The results suggest that robust varietals present a means to comply with societal pressure and to meet EU Green Deal ambitions. This paper contributes new, practice-oriented knowledge on FRW’s role in sustainable viticulture, confirming both the ecological and economic advantages in real-world settings, alongside unique insights into social sustainability and market positioning strategies. Sustainability impact is quantified, and a newly introduced productivity metric allows for the orchestration of resilience. The findings contribute to the discourse on sustainable agriculture by validating FRW as a strategic response to climate and regulatory pressures, resilience, and competitive positioning. Full article

While the wine industry has already adopted some sustainable and environmentally friendly practices, special attention should be paid to the greenness of the analytical methodologies used. In this study, a new tool called “Green Wine Analytical Procedure Evaluation” (GWAPE) was developed to fulfill these “green” requirements. This framework offers a structured approach to evaluating the environmental impact of wine analysis processes, covering all the analytical steps from sample collection to the final results. GWAPE provides quantitative information, uses schematic representations, assigns varying levels of importance to green chemistry principles, and conducts detailed evaluations of hazard structures. Since wine analytical methods typically involve fewer highly hazardous reagents, certain criteria previously applied in green analytical chemistry should be integrated or omitted. In summary, GWAPE offers a customized and precise solution to help the laboratories of enology and the wineries assess their analytical methodologies’ environmental impact. As an example of application, the proposed metric was used to evaluate the greenness of three different standard analytical methodologies to determine sugars in wine, showing good discrimination ability. Full article

Methylene blue (MB) is a dye hazardous pollutant widely used in several industrial processes that represents a relevant source of water pollution. Thus, the research of new systems to avoid their environmental dispersion represents an important goal. In this work, an efficient and sustainable nanocomposite material based on green gold nanoparticles for MB water remediation was developed. Starting from the reducing and stabilizing properties of some compounds naturally present in Lambrusco winery waste (grape marc) extracts, green gold nanoparticles (GM-AuNPs) were synthesized and deposited on a supporting membrane to create an easy and stable system for water MB decontamination. GM-AuNPs, with a specific plasmonic band at 535 nm, and the modified membrane were first characterized by UV–vis spectroscopy, X-ray diffraction (XRD), and electron microscopy. Transmission electron microscopy analysis revealed the presence of two breeds of crystalline shapes, triangular platelets and round-shaped penta-twinned nanoparticles, respectively. The crystalline nature of GM-AuNPs was also confirmed from XRD analysis. The photocatalytic performance of the modified membrane was evaluated under natural sunlight radiation, obtaining a complete disappearance of MB (100%) in 116 min. The photocatalytic process was described from a pseudo-first-order kinetic with a rate constant (k) equal to 0.044 ± 0.010 min⁻¹. The modified membrane demonstrated high stability since it was reused up to 20 cycles, without any treatment for 3 months, maintaining the same performance. The GM-AuNPs-based membrane was also tested with other water pollutants (methyl orange, 4-nitrophenol, and rhodamine B), revealing a high selectivity towards MB. Finally, the photocatalytic performance of GM-AuNPs-based membrane was also evaluated in real samples by using tap and pond water spiked with MB, obtaining a removal % of 99.6 ± 1.2% and 98.8 ± 1.9%, respectively. Full article

To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain of Lachancea thermotolerans (Lt), a non-Saccharomyces lactic acid-producing yeast, and to test different sequential inoculation conditions with Saccharomyces cerevisiae (Sc). The results of bench scale vinifications showed that both the strategy of inoculating Sc 12 h after Lt and the mixing of Lt and Sc during fermentation delivered an acceptable increase in lactic acid (2 g/L) and a decrease in pH (about 0.15 units). Therefore, both strategies were implemented in winery experiments. Our results at the cellar scale showed no increase in acidity, which was likely due to the presence of indigenous yeasts. Overall, our experience shows the difficulty of translating laboratory protocols into cellar experiments and calls for further research into new strategies for implementing acidifying yeasts. Full article

Drama is a wine region in northern Greece with a local economy based on agricultural production. Despite its historical and geographical setting, the wine tourism industry is not very well developed in the wine-growing region of Drama. Although the sustainability of territorial development is often linked to local food and wine heritage, it seems that the implicated parties are not totally convinced. For this qualitative case study, we first conducted interviews with the management of the local wineries to determine the reason behind the low number of wine tourists in the area. Then, a workshop was organized, and all relevant parties were invited to increase awareness through education while also attempting to find mutually agreeable solutions through working group table discussions and the presentation of findings. Taking advantage of and preserving the cultural heritage through the cooperation of the related regional businesses, regional/central authorities, and non-governmental organizations (NGOs) was concluded to be an important tool for organizing new initiatives that will boost wine tourism. Full article

We used inter-delta typing (IDT) and MALDI-TOF profiling to characterize the genetic and phenotypic diversity of 45 commercially available winemaking Saccharomyces cerevisiae strains and 60 isolates from an organic winemaker from Waipara, New Zealand, as a stratified approach for predicting the commercial potential of indigenous isolates. A total of 35 IDTs were identified from the commercial strains, with another 17 novel types defined among the Waipara isolates. IDT 3 was a common type among strains associated with champagne production, and the only type in commercial strains also observed in indigenous isolates. MALDI-TOF MS also demonstrated its potential in S. cerevisiae typing, particularly when the high-mass region (m/z 2000–20,000) was used, with most indigenous strains from each of two fermentation systems distinguished. Furthermore, the comparison between commercial strains and indigenous isolates assigned to IDT 3 revealed a correlation between the low-mass data (m/z 500–4000) analysis and the recommended use of commercial winemaking strains. Both IDT and MALDI-TOF analyses offer useful insights into the genotypic and phenotypic diversity of S. cerevisiae, with MALDI-TOF offering potential advantages for the prediction of applications for novel, locally isolated strains that may be valuable for product development and diversification. Full article

Winery wastewater (WW) is a high-volume biowaste and, in the context of Marlborough and New Zealand wineries, there is a growing recognition of the need to improve current WW disposal systems to mitigate negative environmental impacts. The application of WW to land is a low-cost method of disposal, that could significantly reduce the environmental risk associated with WW directly entering surface and groundwater bodies. This study analysed elemental concentrations in WW and soils from three Marlborough vineyards across their annual vintage to determine the loading rates of nutrients into WW and the subsequent accumulation effects of WW irrigation on receiving soils. The findings showed loading rates of approximately 1.8 t ha⁻¹ yr⁻¹ of sodium within WW and a significant increase in soil sodium concentration and pH, attributed to sodium-based cleaning products. A loading rate of approximately 4 t ha⁻¹ yr⁻¹ of total organic carbon was also identified within WW, however, significant losses in soil carbon, nitrogen, magnesium and calcium concentrations were identified. Focusing efforts to retain key nutrients from WW within soils could provide benefits to New Zealand’s wine industry, facilitating increased biomass production in irrigation plots, thereby increasing biodiversity and potentially generating incentives for vineyard owners to contribute to increasing biomass carbon stocks and offset agricultural greenhouse gas emissions. Full article

Vine-growing for the production of wine is one of the oldest and most important agricultural activities worldwide, but the winemaking process leads to vast amounts of waste. Viticulture and vinification by-products have many bioactive molecules, including polyphenols, prebiotic fibers, organic acids, and minerals. While research on the specific human health effects of grapevine residues (pomace, seeds, barks, stalks, canes, and leaves) is still ongoing, the available data suggest the potential to positively modulate the normal and dysbiotic gut microbiota (GM) using polyphenol-rich extracts obtained from winery by-products. This review provides an updated summary of the in vitro and in vivo evidence in animal models and humans concerning the ability of polyphenol-rich winery residue to be used as a GM modulator that supports their nutraceutical applications as a functional ingredient. Additionally, this review aims to enhance interest in viticulture waste (grapevine stems and leaves), as the levels of polyphenols are similar to those found in red grapes or seeds. However, more research is still needed to obtain innovative products. The valorization of winery residues is not only environmentally friendly; it can also be economically beneficial, creating added-value nutraceuticals that modulate microbiota and a new revenue stream for wine producers. Full article

The wine industry requires a considerable amount of energy, with an important fraction corresponding to the cooling and ventilation of above-ground aging warehouses. The large investments made in aging facilities can compromise the viability and competitiveness of wineries if their design is not optimized. The objective of this study was to provide guidance for the efficient design of new above-ground warehouses. To this end, multiple construction solutions (structure, envelopes, levels of integration, etc.) were characterized, and their costs and the resulting interior environments were analyzed. The results offer a comprehensive view of potential construction solutions and benchmark price ranges for viable and profitable designs. With a total cost of 300 EUR/m², an average damping of 98% per day can be achieved. Increasing the costs does not imply better effectiveness. A double enclosure with internal insulation—with or without an air chamber—can achieve excellent results. Greater integration as a result of several enclosures being in contact with other rooms and/or the terrain allows for a high effectiveness to be achieved without air conditioning. Perimeter glazing and ventilation holes can reduce the effectiveness of the construction, resulting in greater instability and a lower damping capacity. Full article

Grape pomace is the main by-product of vine-winery chains. It requires adequate treatment and disposal but is also an economically underused source of bioactive plant secondary metabolites. This study aimed to investigate the antibacterial effects of polyphenolic extracts from Aglianico (Vitis vinifera L.) grape pomace. In particular, hydroethanolic extracts obtained via an ultrasonic-assisted extraction technique were selected for antimicrobial tests. The extracts were screened for their antibacterial effects against foodborne pathogens that were both Gram-positive, in the case of Staphylococcus aureus and Bacillus cereus, and Gram-negative, in the case of Escherichia coli and Salmonella enterica subsp. enterica serovar Typhimurium, showing variable bacteriostatic and bactericidal effects. In addition, our results demonstrated that the tested grape pomace extracts can reduce the inhibitory concentration of standard antibiotics. Interestingly, selected extracts inhibited biofilm development by S. aureus and B. cereus. Overall, these new insights into the antibacterial properties of grape pomace extracts may represent a relevant step in the design of novel therapeutic tools to tackle foodborne diseases, and in the management of resistant biofilm-related infections. Full article