Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment...
It has been suggested that the dietary intake of antioxidant supplements could be a useful strategy to reduce the incidence of diseases associated with oxidative stress. The aim of present work is to study the possibility to obtain compounds with ant...
The use of winemaking waste compost as an alternative fertilization treatment for vines of the Chelva grape variety was researched. Three different organic amendments (1 kg/m, 2 kg/m, and 3 kg/m) of winemaking waste compost were applied, and a no-app...
The winery sector represents one of the most important agricultural industries in Mediterranean country. Wine production processes generate a large amount of wastes and wastewaters that must be treated before their release in the environment. Among t...
Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. Saccharomyces cerevisiae extracts, rich in beneficial components for the skin, have already been used in cosmesis, whi...
Due to its significant environmental impact, the wine industry is one of the most analyzed agri-food sectors in terms of sustainability. These include waste emission, intensive land use, and high transport-related carbon footprint. The circular econo...
There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and mus...
Wine production is one of the most important agricultural activities around the world. The production of wine involves the use of a large number of valuable resources, such as water, fertilizers, and other organic products. Moreover, it produces a la...
Anthocyanins are a group of phenolic compounds with great importance, not only because they play a crucial role in a wine’s quality, but also due to the fact that they can have beneficial effects on human health. In this work, a method was developed...
The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmen...
Wine by-products, generated in large quantities and wasted with serious environmental and economic consequences, are an exceptional alternative to conventional and non-sustainable food sources. The aim of the study was to understand if these by-produ...
Management of waste and use of winemaking by-products plays an important role in the development of new ingredients, especially with antiviral properties. Although the richness of bioactive compounds from wine waste is known, less is known about pote...
Wine is one of the oldest alcoholic beverages, produced from the fermentation of the grape Vitis vinifera. Currently, the wine industry is exploited worldwide in multiple regions, generating significant amounts of agro-industrial waste at different s...
The purpose of the study is to investigate the possibility of using wine industry wastes, such as red and white grape bagasse, to produce bacterial cellulose (BC) instead of using a costly commercial medium. BC was produced using grape bagasse as a c...
Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due to limited processing options. This study introduces a staged fermentation process to transform persimmon into high-quality wine using a...
After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million...
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The concern about global warming issues and their consequences is more relevant than ever, and the H2020 objectives promoted by the EU are oriented towards generating climate actions and sustainable development. The energy sector constitutes a diffic...
Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit. This article examined vineyard yield, vine and wine compositi...
The present paper explores the biological potential of bioactive compounds present in wine industry wastes, highlighting their valorization to promote sustainability and circular economy. Wine by-products, such as grape pomace and vine shoots, contai...
The wine industry produces substantial amounts of organic waste, particularly in the form of dealcoholized grape pomace—the primary residual biomass that remains after the fermentation process and the extraction of alcohol from winery by-produc...
This study examined how different fertilisation strategies (mineral, compost, vermicompost and non-fertilised control) influence vine nutrient status, must composition and wine chemical characteristics over two consecutive seasons (2024–2025) i...
The wine industry generates a large amount of waste, and composting is an alternative for recycling these residues with agronomic and environmental advantages. With this aim, grape marc and grape stalks were composted in static and turned piles, with...
Two winery residues, namely vine shoots (ViSh) and wine pomace (WiPo), were up-cycled as fillers in PHBV-based biocomposites. Answering a biorefinery approach, the impact of a preliminary polyphenols extraction step using an acetone/water mixture on...
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding...
In the wine bottling process, thermoplastics are commonly used to manufacture the crown of cork stoppers. The production of agglomerated cork stoppers generates a type of waste called cork powder (CoP) in large volumes with known properties but which...
Wine lees have a great potential to obtain clean energy in the form of biogas through anaerobic digestion due to their high organic load. However, wine lees are a complex substrate and may likely give rise to instabilities leading to failure of the b...
Orchard crops generate substantial quantities of diverse biomass each year, with grapevines being among the most economically significant species worldwide. Considering the scale of this biomass, there is a growing need to explore rational strategies...
The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study,...
Wine is a popular beverage worldwide, and its consumption continues to rise, leading to waste, particularly from vine prunings and grape pomace. The aim of this study was to create a valorization pathway utilizing these waste materials. To achieve th...
In the present work, 38 elements were quantified in the different fractions generated by applying amateur winemaking methods. Inductively Coupled Plasma Mass Spectrometry was used as detection technique. Grapes were analyzed and separate metal profil...
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile i...
The by-products of grapes (Vitis vinifera L.) in the winemaking process present a diverse phytochemical profile of (poly)phenols, essentially represented by phenolic acids, flavonoids, and stilbenes, which have health benefits. In winemaking, solid (...
The extraction of bioactive compounds from wine lees involves a variety of methods, the selection of which is crucial to ensure optimal yields. This systematic review, following PRISMA guidelines and utilizing the Web of Science database, aimed to ex...
Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers’ perception of a value-added grape pomace beverage, piquette, made using different...
From the vineyard to the bottle, the winemaking process generates a variety of by-products, such as vinasses, spent filter cakes, grape pomace, grape lees, and vine shoots. To avoid damaging the environment and to reduce economic impacts, the by-prod...
This study aimed to compare the aroma profiles of Sorbara and Spergola grapevine prunings roasted at different temperatures (120, 140, 160, 180, 200, and 240 °C). One potential application of grapevine prunings is their use as infusion chips to e...
The study assessed the yield and quality as well as the energy potential of biomass from stalks and pomace of four grape varieties, Riesling, Chardonnay, Zweigelt, and Merlot Vitis vinifera L., grown in temperate climate conditions. The research is i...
Grape pomace is a source of anthocyanins, which can prevent cardiovascular diseases due to their antioxidant properties. Anthocyanin activity is associated with the ability to regulate oxidative stress through the transcription factor Nrf2. Thus, the...
Intensive broiler chicken farming is one of the most important livestock sectors globally. However, intensive production systems raise concerns about farm sustainability, as well as ensuring animal welfare and product quality. For this reason, identi...
As we address important societal needs, the circular economy equips us with the means to jointly combat climate change and biodiversity loss, including the revaluation of waste. The wine-making process is a huge generator of waste, creating problems...
This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to...
Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘fi...
In the contemporary global context, waste management and the judicious utilization of resources have emerged as pressing concerns. Consequently, the concept of a circular business model has gained prominence as a viable solution. This innovative mode...
Winemaking is one of the most relevant socio-economic activities in the world, particularly in countries such as Portugal, generating substantial amounts of by-products across its various phases. Managing these by-products presents significant enviro...
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues...
The winemaking process in Spain generates a significant amount of wastes such as wine lees. Currently, the nanofiltration process is a viable technique for the revalorization of compounds from wastes. In this aspect, this technique can be used for th...
Wine production is one of the most critical agro-industrial sectors worldwide, generating large amounts of waste with negative environmental impacts, but also with high economic value and several potential applications. From wine shoots to grape poma...
Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damag...
At the end of fermentation, wine contains approximately 20% (w/v) of solid material, known as grape marc (GM), produced at a yield of 2 t/ha. Cheese manufacture produces cheese whey (CW), which is over 80% of the processed milk, per unit volume. Both...
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