Is there a mutual methodology among Life Cycle Assessment studies in the wine supply chain?

When talking about environmental and sustainability topics, the wine sector plays a fundamental role ensuring that wine remains not only economically but also environmentally sustainable, hence the importance of conducting analyses to measure the impact of food production through Life Cycle Assessment tool.

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Epigenetic Changes in Saccharomyces cerevisiae Alters the Aromatic Profile in Alcoholic Fermentation

This post is about a post that investigates and reports for the first time utilizing a non-GMO approach to alter the fermentation process of Pinot Noir wines. The authors experimentally demonstrated that certain dietary compounds possess histone deacetylase (HDAC) inhibiting activity and can alter the wine characteristics by potentially altering yeast gene transcription, which was resulted from epigenetic effects. They have previously proposed the term “nutrifermentics” to represent this newly proposed field of research that provides insights on the effect of certain dietary compounds on microbial strains and their potential application in fermentation. This technological approach is a novel way to manipulate microorganisms for innovative food and beverage production with quality attributes catering for consumer’s needs. Using a multidisciplinary approach with an emphasis on food fermentation and biotechnology, this study will be substantially useful and of broad interest to food microbiologists and biotechnologists who seek for innovative concepts with real-world application potential.

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Hydrophobic Eutectic Solvent-Based Dispersive Liquid-Liquid Microextraction Applied to the Analysis of Pesticides in Wine

A green solvent-based DLLME/HPLC-MS method for the determination of 19 pesticides in wine samples has been developed. From the analysis of 11 commercial wines it was found that just in a bio sample the target compounds were not detectable or lower than quantification limit; as for the other samples, the most widespread and abundant pesticides were methoxyfenozide and boscalid, but their levels were much lower than the relative maximum residue levels.

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The wine industry by-products: applications for food industry and health benefits

Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean Diet and are of great interest to both human and environmental health. Read more that http://science-and-wine.com/

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Improved sustainability in wine industry byproducts: a scale-up and economical feasibility study for high-value compounds extraction using modified SC-CO2

This post summarizes a study carried out with the aim of optimizing the operating conditions and to study the scale-up and the feasibility of the supercritical fluid extraction process for polyphenols from grape pomace, the main solid byproduct of the wine industry. An economic evaluation of the process indicated the feasibility of an industrial SFE plant with a capacity of 500 L for producing in 60 min an extract with an expected phenolics’ concentration of approximately 133 gGAE/kg extract at an estimated 67€ /kgextract cost of manufacturing. Notably, all values are better than those currently reported in the literature

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3rd World Science & Wine: Sustainability of wine production and food systems in the Mediterranean region

As promised, we will maintain the organization of the World Congress every two years. The 3rd World Science & Wine Congress will be from 14 to 16 June 2023 in Vila Nova De Gaia and the Douro region. The topic for this scientific meeting here will be “Sustainability of wine production and food systems in the Mediterranean region”.

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The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

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 musts and incorporate them into wines to improve their quality and valorize these residues. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry

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False positive effect of sulfur sources used in growing and processing of vine (Vitis Vinifera L.) leaves on the results of dithiocarbamate analysis based on carbon disulfide measurement

Vine leaves, which are produced fresh, brined or fermented from the leaves of Vitis Vinifera in Türkiye are an important food. Sulfur is used as a pesticide and sulfur compounds can be used as additives during the growing and processing of the vine leaves. These sulfur sources cause positive results on carbon disulfide (CS2) measurements by GC-MS. Therefore, the main objective of the present study was to investigate the effects of residues of sulfur or sulfur compounds on dithiocarbamate analysis methods based on CS2 measurement.

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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Grape pomace, a wine-making by-product rich in dietary fiber and total phenolic compounds, is a potential functional ingredient in the fortification of baked goods. Grape pomace improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks’technological properties without affecting sensory acceptability.

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