Raúl Domínguez-Perles, a keynote speaker at the 4th Science & Wine World Congress, advocates for the valorization of winemaking by-products as functional ingredients with proven health benefits. His research bridges science and sustainability, offering innovative solutions aligned with circular economy principles and the green transition. By adopting a holistic approach, he examines the composition, stability, and bioactivity of polyphenolic compounds found in winemaking residues, with a special focus on their anti-inflammatory potential and role in healthy aging. His work highlights how waste can be transformed into valuable resources for public health and the sustainable future of the wine industry.
Ettore Capri: Championing Sustainable Innovation in Wine Production
At the upcoming 4th Science & Wine World Congress, Professor Ettore Capri will share his insights on sustainability and digital innovation in the wine and olive oil industries. As a renowned expert in agricultural chemistry and director of OPERA, Capri has led numerous international projects focused on risk assessment, environmental protection, and sustainable food systems.
A recent study co-authored by Capri explores how blockchain technology could help the wine industry monitor and certify sustainability practices. The research highlights blockchain’s potential to improve transparency, traceability, and efficiency across the supply chain. However, it also outlines key barriers to adoption, including limited knowledge, technical skills, high implementation costs, and challenges in integrating blockchain with existing systems and capturing qualitative sustainability values.
Despite these hurdles, Capri remains optimistic about the role of blockchain in building more sustainable and accountable food systems, especially with the support of coordinated efforts across the industry. His keynote will offer timely reflections on how scientific research and digital tools can support the green transition in agriculture.
Unlocking the Hidden Potential of Grape Stems: A New Frontier in Wine Industry Sustainability
A recent study highlights the untapped potential of grape stems from the Douro region, traditionally considered waste, as rich sources of bioactive compounds like selenium, tryptophan, and polyphenols. Touriga Nacional stood out for its high antioxidant capacity and nutrient content. These compounds have promising applications in cognitive health, mood regulation, and oxidative stress prevention. The study supports a circular economy approach in the wine industry, reducing waste while opening new economic opportunities. However, challenges such as extraction efficiency, regulatory approval, and market acceptance must be addressed. Future efforts should focus on product development, consumer education, and investment in innovation to fully harness the benefits of grape stem-derived compounds.
Advancing Sustainability: Linking Wine and Olive Oil Production to a Greener Future
Sustainability of wine and olive oil production is crucial for addressing climate change, resource scarcity, and shifting consumer demand. By integrating tradition with innovation, these industries can adopt practices, such as regenerative farming, renewable energy, and precision agriculture, to enhance environmental, economic, and social outcomes. The 4th Science & Wine World Congress in Porto will highlight these advancements, featuring workshops, case studies, and expert discussions on sustainable vineyard and olive farming practices, climate resilience, and the socioeconomic dimensions of sustainability. This event underscores the role of research, collaboration, and policy in driving a greener future for agriculture.
Unpacking Wine Guide
The “Unpacking Wine Guide” by The Porto Protocol is a comprehensive resource for reducing the environmental impact of wine packaging. It examines the sustainability of materials like glass, aluminum, and cardboard, emphasizing lightweight and reusable bottles. The guide features insights from experts like Jancis Robinson and Rowena Curlewis, offering actionable solutions for producers, retailers, and consumers. It also explores global regulations, consumer trends, and real-world case studies to inspire sustainable practices. Available for purchase or free for select groups, the guide is a call to action for the wine industry to embrace eco-friendly innovation.
Advances in grape seed oil extraction techniques and their applications in food products
This paper explores the potential of grape seed oil as a valuable byproduct of winemaking. It examines the bioactive compounds in grape seed oil, including fatty acids, tocopherols, and phytosterols, which provide antioxidant and antimicrobial properties. The study highlights various extraction methods, from traditional pressing to advanced techniques like ultrasound-assisted and supercritical fluid extraction, which optimize yield and quality. Applications of grape seed oil in food products, such as emulsions, chocolates, and meat products, are also discussed, emphasizing its functional and nutritional benefits. The paper concludes that further innovation and sustainable practices could maximize the utility of grape seed oil, making it a valuable resource for waste management in the wine industry and expanding its role in food applications.
Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention
I am excited to share that this week’s post is about a review paper that I am proud to co-author, titled Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention. This study highlights the potential of olive oil by-products, which are often considered waste, as a valuable source of bioactive compounds that could play a key role in preventing Alzheimer’s disease. This research not only contributes to the growing body of knowledge on neurodegenerative disease prevention but also aligns with sustainable practices in the olive oil industry. Stay tuned to dive deeper into the exciting findings and implications of this study.
Deep Planet: Pioneering AI for a Sustainable Future
Founded in 2018 by Oxford University scientists, Deep Planet is an AgriTech company leveraging artificial intelligence (AI) to address environmental challenges in agriculture, particularly in the wine industry. Their platform, VineSignal, offers precision tools for vineyard management, including optimal harvest timing, yield forecasting, disease detection, precision fertilization, soil carbon sequestration, and smart irrigation. These AI-driven solutions promote sustainability and resource efficiency, helping farmers and winemakers improve crop quality and minimize environmental impact. Deep Planet seeks partners to collaborate on advancing sustainable agriculture globally.
4th Science & Wine World Congress – Energy, sustainability, and green transition in wine and olive oil production
The 4th Science & Wine World Congress, scheduled for May 28-30, 2025, in Porto, will gather experts and stakeholders in energy, sustainability, and agriculture. This year’s congress, held under the University of Porto’s auspices, will spotlight sustainable practices and the green transition in wine and olive oil production. Selected to coincide with World Energy Day on May 26, the congress emphasizes the significance of green energy solutions for these industries. Attendees can explore energy-efficient practices like renewable energy use, precision agriculture, and waste heat recovery, as well as innovative technologies like digital labeling and smart farming. These advancements not only reduce environmental impacts but also enhance product quality and efficiency.
Understanding the Climate Resilience of European Wine Regions
The post emphasizes the importance of adapting viticultural practices, increasing flexibility in Geographical Indication (GI) regulations, promoting grape variety diversity, and investing in adaptive capacity to enhance resilience. The study also suggests rethinking the traditional concept of terroir to allow for necessary innovations in wine production. The overall message is that proactive adaptation is crucial for the future sustainability of European wines in the face of climate change.