In today’s context of green transition and growing concerns over sustainability in the agri-food sector, the valorization of winemaking by-products is emerging as a promising opportunity. At the intersection of scientific innovation and environmental responsibility stands the work of Raúl Domínguez-Perles, a distinguished researcher and keynote speaker at the upcoming 4th Science & Wine World Congress – Energy, sustainability, and green transition in wine and olive oil production, taking place in Porto from May 28 to 30, 2025.
The Congress aims to bring together experts, policymakers, producers, and researchers to share innovative practices, discuss policy frameworks, and explore technological advances in sustainable wine and olive oil production. In this landscape, Domínguez-Perles offers a compelling contribution—placing science at the heart of the circular economy by transforming winemaking residues into functional ingredients with both economic value and proven health benefits.
A Career Anchored in Scientific Excellence
Raúl Domínguez-Perles holds a PhD in Science from Miguel Hernández University of Elche (Spain) and is a leading researcher at the Bioactivity and Functional Compounds Analysis Group (BioactivaLab). His extensive academic record includes dozens of peer-reviewed publications in high-impact journals spanning analytical chemistry, metabolomics, and functional nutrition. His full research profile is available on ORCID, showcasing his depth of expertise and wide-ranging scientific interests.
Domínguez-Perles has devoted much of his career to exploring the role of plant-based phytochemicals—especially polyphenols—in promoting human health. His work investigates the biochemical pathways by which these compounds influence chronic disease risk and aging, with a particular focus on their bioaccessibility—how well they are absorbed and used by the human body. His research also addresses the inflammatory processes associated with aging and disease, aiming to identify dietary interventions that can reduce inflammation and promote healthier aging.
From Waste to Wealth: Rethinking Winemaking By-products
The title of Domínguez-Perles’s keynote lecture at the Congress, “Managing winemaking wastes: from problem to solution through health-promoting co-products,” captures the core of his message. For decades, the disposal of winemaking by-products—such as grape skins, seeds, and lees—has represented a logistical and economic challenge for producers. But recent shifts in European environmental policy, particularly the Green Deal and zero-waste strategies, have opened the door to a more sustainable and profitable use of these materials.
Domínguez-Perles proposes a paradigm shift: these by-products are not waste, but rather underutilized sources of bioactive compounds with immense potential for application in health-related fields. Rich in polyphenols and other phytochemicals, winemaking residues can be harnessed as ingredients in functional foods, nutraceuticals, or cosmetics. Their health-promoting properties—especially anti-inflammatory and antioxidant effects—have been increasingly documented, and their valorization represents a win-win situation: reducing environmental impact while opening new economic avenues for the wine industry.
Scientific Challenges on the Road to Application
While the potential is clear, several hurdles remain before winemaking by-products can be widely used in health-oriented applications. One major challenge lies in their seasonal nature: residues are generated in large volumes during a short harvest window and require stabilization to preserve their phenolic content and ensure microbiological safety over time.
Additionally, most current data on the composition and activity of these compounds come from in vitro studies using plant extracts. While suitable for cosmetic use or preliminary screening, this approach does not reflect the complexity of physiological processes like digestion, metabolism, and systemic absorption—critical factors in determining whether a compound truly benefits human health.
Domínguez-Perles advocates for a more holistic and realistic approach. His research integrates multiple stages of assessment: the chemical characterization of by-products, the stability of phenolic compounds, their bioaccessibility, and their biological activity in simulated or real physiological conditions. This comprehensive evaluation is essential for confirming which compounds are most effective, how they interact with the human body, and how best to process and preserve them for real-world applications.
Aging, Inflammation, and the Public Health Opportunity
Europe’s aging population poses increasing challenges to healthcare systems and underscores the importance of preventive strategies. Chronic diseases associated with aging—such as cardiovascular conditions, neurodegeneration, and metabolic disorders—are often linked to chronic low-grade inflammation. Identifying natural compounds that can modulate this inflammation is a top priority for researchers and public health policymakers alike.
This is where Domínguez-Perles’s work offers real promise. His research indicates that specific phenolic compounds and their derivatives found in winemaking by-products can help reduce inflammation and oxidative stress—two major drivers of aging and disease. These findings suggest that such compounds could be integrated into health interventions aimed at promoting healthy aging, either as dietary supplements, functional foods, or targeted nutraceuticals.
The broader implication is powerful: what was once considered waste can become part of the solution to some of society’s most pressing health problems. Through strategic research and development, winemaking by-products may play a role not only in environmental sustainability but also in the promotion of longevity and quality of life.
Sustainable Viticulture Through Scientific Innovation
The vision of Raúl Domínguez-Perles aligns with a broader reimagining of viticulture—one where innovation, sustainability, and circular economy principles guide every step of the production chain. By identifying ways to transform winemaking residues into high-value co-products, he contributes to a system where waste is minimized and every resource is put to use.
Science plays a central role in this transition. It enables the identification of beneficial compounds, the development of efficient extraction and preservation techniques, the testing of safety and efficacy, and the creation of sustainable business models. Domínguez-Perles’s work is a shining example of how scientific rigor and ecological responsibility can go hand in hand.
The Role of the Science & Wine Congress
The 4th Science & Wine World Congress provides a unique platform to showcase this type of forward-thinking research. By bringing together key voices from science, agriculture, industry, and public policy, the event fosters collaboration and sparks new ideas for tackling the complex challenges of sustainability in wine and olive oil production.
Raúl Domínguez-Perles’s participation embodies the Congress’s goals: to promote practical, science-based solutions that benefit both the planet and its people. His keynote will undoubtedly inspire producers, researchers, and policymakers to rethink their approach to waste, health, and innovation.
Through his contribution, we are reminded that sustainability is not just a technical challenge—it is also an opportunity to rethink value, to bridge disciplines, and to build systems that serve both the environment and human well-being. His work is a call to action for everyone involved in the wine industry: the future is circular, and science is the path forward.
More about the congress at: https://www.science-and-wine-conferences.com/