Search Results (245)

In recent years, wine producers have increasingly experimented with ancient fermentation and ageing techniques, such as the use of ceramic containers or pitch-coated amphorae. Despite growing interest in these traditional practices, few studies have investigated the chemical composition of the resulting wines. This is the first study that characterises pine pitch, historically used as a coating material, and evaluates the impact of pitched pottery vessels on the winemaking process and wine composition using a foodomics approach. Vinification was carried out in both pitch-coated and uncoated (control) clay containers. Chemical differences between must and wine produced in pitched and unpitched vessels were assessed using targeted and untargeted ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). Compared to the control, must and wine from the pitch-coated vessels had higher concentrations of many polyphenols such as anthocyanins, coumaric acid and tartaric acid, while procyanidins were present in significantly lower amounts. These findings reveal that pitch-coated ceramic vessels significantly influence wine composition, offering a first step toward deeper investigations into how fermentation environments shape metabolite profiles. This knowledge not only enhances our understanding of traditional practices but also opens new avenues for innovation in contemporary oenology. Full article

Auxenochlorella pyrenoidosa, a promising edible bioresource, can be efficiently and safely cultivated using exogenous phytohormones to enhance its productivity. This study employed multi-omics analysis to systematically investigate the effects and mechanisms of exogenous trans-Zeatin (tZ) on the growth and metabolism of A. pyrenoidosa. Results demonstrated that 10 mg/L tZ significantly promoted algal growth, increasing biomass by 166 ± 3.35% at 72 hours (h), while concurrently elevating cellular soluble protein (SP), carbohydrate (CHO), and chlorophyll a (Chla) content. tZ also strengthened the antioxidant defense system, evidenced by reduced reactive oxygen species (ROS) levels, enhanced activities of antioxidant enzymes (superoxide dismutase (SOD) and catalase (CAT)), upregulation of glutathione metabolism, and decreased lipid peroxidation product (malondialdehyde (MDA)). Furthermore, tZ activated key metabolic pathways, including nitrogen metabolism, photosynthetic carbon fixation, and porphyrin biosynthesis, leading to the accumulation of arginine and polyamines, etc. This study reveals that tZ promotes microalgal growth by coordinately regulating carbon–nitrogen metabolic networks and antioxidant systems, providing a theoretical foundation for phytohormone-augmented microalgae cultivation technologies. Full article

The continuous growth of the older adult population demands an urgent need to provide innovative ways to stimulate physical activity and promote functional health. This study presents FitFest, a custom-made virtual reality (VR) designed to deliver a complete physical activity (PA) session for older adults. A pilot study involving seven older adults (67.0 ± 3.8 years) was conducted, comprising 18 user testing sessions of two VR exergames: Wine Fest and Flower Fest. PA intensity and heart rate (HR) were measured. The rate of perceived exertion (RPE) and the participants’ rating of the system’s usability were also registered. Overall, sessions involved mostly sedentary behavior (56.5 ± 20.4%) and light PA (42.1 ± 19.3%), with an average of 436.7 steps and 92.1 bpm. Wine Fest elicited less sedentary behavior (53.6 ± 22.1% vs. 62.8 ± 16.2%), higher light PA intensity (44.7 ± 20.4% vs. 36.4 ± 17.0%), and a higher step count (503.0 ± 345.4 vs. 291.0 ± 143.1) than the Flower Fest, although not significantly. Tasks requiring cardiovascular effort and strength were rated as more physically demanding. Most participants found the system user-friendly and showed interest in continued use, though technical support was essential due to limited familiarity with VR. The findings suggest FitFest has potential to promote light PA in older adults, highlighting the importance of usability and support in tech-based interventions. Full article

This manuscript reviews the advances in the application of biostimulants in grapevine (Vitis vinifera L.), emphasizing their physiological, agronomic, and quality impacts within a broader agricultural and scientific context. It highlights the evolution of biostimulant research and the theoretical frameworks that support their use, underscoring their growing relevance in sustainable viticulture as a response to environmental challenges and consumer demands for healthier production practices. By analyzing recent findings, the text outlines how biostimulants influence plant physiology, improve agronomic performance, and enhance fruit and wine quality, while also stressing the need for deeper understanding of their mechanisms of action and greater standardization in their application. The discussion suggests that advancing this field requires not only scientific attention but also an integrative vision that links innovation, sustainability, and practical implementation. Ultimately, the manuscript contributes to a more comprehensive appreciation of the role of biostimulants in viticulture, offering insights to guide future research and strategies for grapevine management and quality improvement. Full article

Consumer choices are largely influenced by sustainability, necessitating SMEs from the agri-food sector to strategically address sustainability and innovate their business models. Nonetheless, the challenge for such sustainable leadership lies in maintaining an equilibrium between innovation, sustainability, and financial performance. This study examined how strategic leadership fosters sustainability-oriented innovation within SMEs exemplified by the wine industry. A survey involving 354 German wineries served to analyze a multi-dimensional concept of innovation clusters (early adopters, pragmatists, pioneers, skeptics, conservatives), type of innovation, sustainability orientation, strategic ambitions, and business performance. Exploring the adoption of fungus-resistant grape varieties (FRV) allowed investigating how sustainability transitions to meet EU Green Deal targets are shaped by strategic groups involving strategic positioning and innovation clusters. There was a correlation between stronger sustainability orientation with greater innovation (Means up to 4.39). As per the findings, it was observed that high scores (p < 0.001, η² = 0.144–0.160) in market and process innovation were obtained by early adopters and pioneers. These innovation champions excel in economic and social sustainability (p < 0.001) but nonetheless were found to be financially underperforming (Means 1.97–2.18). Innovations that were applied enhanced innovation scores (η² = 0.128) but did not improve immediate performance. The strongest performance (Mean 2.60) was reported by skeptics though they fared poor in terms of sustainability and innovation. It was also noted that early adopters and pioneers (44–45%) were leading in FRV adoption, while a lag was observed within premium-oriented organizations. These insights may motivate SMEs in their quest for strategic sustainability and allow fine-tuning political and societal measures to achieve a sustainable transition and quantified Green Deal ambitions. It was concluded that long-term positioning was improved by sustainability-driven innovation, however, it would involve short-term performance trade-offs for SMEs. Political support should motivate the sustainable leadership champions to also safeguard profitability. Full article

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as well as the use of microbial cultures for health purposes. In detail, three research articles investigated specific aspects of fermentation in the production of traditional foods such as kombucha, Chinese Baijiu and sauerkraut, whereas another study suggested pollen and bee bread as a reservoir of functional yeasts. The effect of a symbiotic beverage on body composition and some biochemical parameters of overweight, obese, or type-2 diabetic women has also been evaluated in the remaining research article. The couple of review articles assessed relevant and timely aspects of microbial fermentation: the first one started from the increasing demand of low-alcohol beverages to analyze current and future biotechnological approaches to reduce alcohol content in wine, whereas the second paper focused on how microbial processes can increase both nutritional and functional value of plant-based fermented foods. Full article

The tangible and intangible heritage of a region can form the basis for innovative tourism models capable of fostering sustainable development in a specific local area. In this context, thematic trails are increasingly recognized as a tool for connecting tourism to local heritage, although they tend to focus on food and wine itineraries, avoiding the development of structured models that can be replicated in other production chains. This study aims to fill this gap by proposing a scalable framework for designing thematic tourism itineraries that integrate and enhance local heritage. Inspired by the “Destinazione Impresa” model, the proposed framework emphasizes community engagement and multilevel collaboration among stakeholders as key factors for sustainable and localized tourism. The framework was tested in two rural areas of Piedmont (Italy) selected for their distinctive productive traditions and limited exposure to mass tourism: Moncucco Torinese, linked to the gypsum supply chain, and the Biellese area, linked to dairy production. The participatory methodology employed, based on the Delphi method, confirmed the willingness of local stakeholders to co-design thematic trails. Findings highlight the potential of thematic trails to enhance economic diversification, foster community participation and preserve local identity, while offering a practical and transferable methodology for sustainable tourism development in underexplored areas. Full article

This research examines the ongoing challenge of depopulation in rural areas, focusing on the municipality of Buenavista del Norte in the Canary Islands. The objective is to analyse how governance and local community participation can contribute to reversing rural decline and to identify concrete strategies for sustainable development. Depopulation significantly impacts the social and economic viability of small rural municipalities, exacerbating marginalisation and isolation. The study applies a qualitative methodology, including interviews with public representatives, key strategic sector informants, and participatory group dynamics, to identify projects and resources that could foster local development. A core focus is placed on the integration of tourism, particularly wine tourism, as a tool for economic diversification and combating rural decline. Despite the Canary Islands’ status as a mature tourist destination, rural areas have not equally benefited, with some experiencing stagnation. Results point to the relevance of public–private collaboration, community-based innovation, and participatory approaches that engage key actors from various sectors. These processes facilitate the identification of viable projects and reveal the potential of tourism and sustainable community initiatives to reduce regional disparities. The implications of this research highlight the need for integrated local development strategies, improved infrastructure, and quality public services as essential measures to confront demographic challenges in remote areas. The inclusive governance, combined with strategic planning and tourism-based innovation, offers a viable roadmap for revitalising rural municipalities and ensuring their long-term resilience. Full article

The sustainable reuse of agro-industrial effluents requires a detailed understanding of their microbial composition, especially in the context of integrated vineyard–winery ecosystems. This study investigated the bacterial communities present in winery effluents generated during the early stages of red wine production, using samples collected at a winery in the Setúbal Peninsula, Portugal. Metagenomic analysis targeting the 16S rRNA gene was used to characterise microbial diversity and identify taxa with potential relevance for biotechnology and environmental applications. The effluents exhibited a diverse microbiome, including Prevotella paludivivens, species from the Lactobacillus genus, and members of the Clostridiaceae family, the latter representing about 5% of the total community. Functional profiling of lactic acid bacteria revealed the predominance of Oenococcus and Lactobacillus genera, highlighting adaptive traits that may be beneficial under stress conditions. These results suggest that winery effluents, often considered waste, harbour microbial communities with functional potential that extends beyond fermentation, contributing to a broader grape–wine microbial system. The findings emphasise the value of studying winemaking byproducts as reservoirs of microbial diversity and as resources for developing innovative and sustainable applications in biotechnology and environmental management within the wine industry. Full article

A proper understanding of viticultural and oenological strategies is essential to adapt to climate change and consumer demands. The objective of this study was to evaluate the impact of different viticultural treatments and yeast strains on the chemical composition and sensory perception of wine. Two Verdejo musts, a control must (Must O) and one obtained with innovative viticultural strategies (Must E), were fermented with Saccharomyces cerevisiae, Lachancea thermotolerans, and a co-incubation of Lachancea thermotolerans with Metschnikowia pulcherrima. Fermentations with L. thermotolerans increased lactic acid content, reducing pH (a decrease of 0.2 points compared to controls) and having a positive impact on the perception of freshness. Wines fermented from Must E showed better colour parameters and a higher production of fermentative volatile compounds, but higher ethanol content and lower acidity. In contrast, wines fermented from Must O exhibited a more balanced aromatic profile, with fewer carbonyl compounds and higher alcohols (a 30% reduction in carbonyl compounds in wines fermented with non-Saccharomyces), which made them more harmonious in the sensory evaluations. The results highlight the importance of a good selection of viticultural and oenological strategies to achieve a desirable sensory profile under changing climatic conditions, highlighting the positive impact of non-Saccharomyces yeasts in improving acidity and aromatic profile. Full article

At a time marked by a transition in winegrowing methods, the decision to employ biodynamic viticulture, and its holistic approach, is a choice made by many technicians in the French wine industry. Nevertheless, this practice is perceived very differently among industry members. Some frequently debate its foundations and tangible benefits, while others question the value of scientific research conducted on its methods. The representations motivating the decision to pursue biodynamic practices remain unclear. Thirty members of the industry were interviewed about their opinions and knowledge on biodynamics through semi-structured interviews. A textual analysis of their responses, using Alceste software (Image Ltd., Toulouse, France, version 2018), revealed four key representations of this growing method within the industry. Some practitioners believe that biodynamic preparations may have a material effect on plant behaviour and that the effects of biodynamic viticulture on the final quality of wine should be studied more closely. Others suggest that the anthroposophical foundations of the method should be set aside to allow for its reinvention in a forward-looking manner. Lastly, experimental methods and peer-exchanges are considered essential to understanding the effects of this cultivation method in specific contexts and terroirs. These different viewpoints should be integrated to develop innovative and interesting applications for biodynamic farming methods. Full article

Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this study, the potential of Aureobasidium pullulans m11-2, a native dimorphic fungus from the wine ecosystem, was evaluated as a source of hydrolytic enzymes capable of degrading grape cell wall polysaccharides. The strain was identified at the molecular level and characterised in terms of its morphology. To maximise enzyme production, various culture media were tested. Among the concentrations tested, the optimal levels of glucose and pectin were 1 g L⁻¹ and 10 g L⁻¹, respectively. The partially constitutive and inducible nature of the various polysaccharidase activities (pectinases, cellulases, and xylanases) was confirmed. The effect of grape skins (a winemaking by-product) on microbial growth and enzyme synthesis was evaluated, achieving a pectinase activity of 0.622 U mL⁻¹ when combined with 1 g L⁻¹ of glucose. Maximum enzyme yields were detected during the exponential growth phase in both citrus pectin and grape skin media, suggesting favorable conditions for continuous bioprocessing. These results confirm that A. pullulans m11-2 is an interesting microbial option for producing polysaccharidases that can be adapted to sustainable production systems. Full article

Sparkling wine production involves secondary alcoholic fermentation, during which carbon dioxide is trapped, creating effervescence and enhancing sensory complexity. This study evaluated the impact of Torulaspora delbrueckii and Lachancea thermotolerans yeast species using free and immobilized cells in secondary fermentation of sparkling wine, in comparison with Saccharomyces cerevisiae. Immobilized S. cerevisiae enabled faster refermentation compared to free cells, while immobilization resulted in a slower process in non-Saccharomyces strains. Biomass monitoring showed stable viable cells for immobilized S. cerevisiae during fermentation, while non-Saccharomyces strains showed a consistent reduction. Volatile profiles were positively influenced by immobilization using S. cerevisiae strains, which produced a constant increase in key aroma compounds, such as geraniol and ethyl acetate, throughout fermentation. Non-Saccharomyces strains contributed to enhanced fruity and floral aromas with variations in volatiles during refermentation. Sparkling wines fermented with immobilized L. thermotolerans were noted for ripe fruit aromas, while T. delbrueckii increased floral notes. S. cerevisiae fermentations showed higher acidity and balanced structure. These findings highlight the influence of yeast species and the yeast immobilization procedures in secondary fermentation, modulating fermentation dynamics and aroma development, and offer a promising strategy to tailor sparkling wine quality and sensory complexity. Full article

Wine and food tourism has increasingly embraced the principles of the circular economy and sustainability. During the bottle-fermented production of sparkling wine, yeast encapsulated in calcium alginate beads gradually loses viability. After the secondary alcoholic fermentation, these beads are usually discarded. This pilot-scale study investigates how the wasted beads can be valorised by incorporating them into vegan vinaigrettes. The vegan vinaigrettes were developed on a laboratory scale with distinct flavour profiles, all containing 3.5% (w/w) calcium alginate beads: mint (V-Air), seaweed (V-Water), spicy (V-Fire) and mushroom (V-Earth). Forty untrained panellists assessed the samples on a nine-point hedonic scale and with Just-About-Right (JAR) scale. Viscosity and colour were also measured in the final samples. Vf-Fire and Vf-Earth vinaigrettes stood out in terms of overall appreciation, particularly colour and consistency, with Vf-Earth receiving the highest average score (7.10 ± 1.58). The presence of alginate beads was well appreciated, with an average score of 6.26 ± 2.14. Across all formulations, the average pH decreased from 3.75 ± 0.01 to 3.37 ± 0.01. This pH reduction benefits food safety. These vegan vinaigrettes offer a sustainable and innovative alternative for reusing sparkling winemaking waste as a by-product, with strong potential for gastronomic appeal among wine or food tourists. Full article

China’s liquor industry continues to steadily expand and develop. The industry is currently transforming, shifting its focus from scale to quality and efficiency. This transformation is significantly increasing the demand for quality and safety testing. Currently, the testing system relies mainly on manual operation or traditional mechanical equipment. Technical bottlenecks include low testing efficiency, a significant imbalance in the cost–benefit ratio, and difficulty meeting the modern industry’s dual technical index requirements of testing accuracy and systematicity. In this context, the innovative research and development of new detection technology is key to promoting technological upgrades in the liquor industry. Near-infrared (NIR) spectroscopy is a core, competitive analytical method for non-destructive wine quality testing due to its technical advantages, such as non-destructive analysis, real-time online detection, and the absence of sample pretreatment requirements. This study systematically elaborates on the optical principle and detection mechanism of NIR spectroscopy and explores the application paradigm of chemometrics in spectral data analysis. This study covers the quantitative analysis of alcoholic strength, the determination of main ingredient content (sugar, acidity, esters, etc.), the construction of trace flavor substance fingerprints, the authentication and origin tracing of alcoholic products, and the monitoring of wine aging quality dynamics, among other key technology areas. Additionally, we review the fusion and innovation trends of artificial intelligence and big data technology, the R&D progress of miniaturized testing equipment, and the technical bottlenecks of spectral modeling and algorithm optimization. We also make scientific predictions about the evolution path of this technology and its industrial application prospects. Full article