Saccharomyces cerevisiae: A Bioreactor for Bioactive and Aromatic Compounds explores the yeast’s dual capacity to produce both sensory-impacting volatile compounds and health-promoting bioactives like melatonin (MEL) and hydroxytyrosol (HT) during alcoholic fermentation. The study reveals a strain-dependent inverse relationship between the synthesis of bioactives and key aromatic compounds, suggesting competing metabolic pathways possibly linked to detoxification strategies. A key focus is on nitrogen metabolism, with findings indicating that strains with higher nitrogen demands, such as Uvaferm VRB®, can still achieve notable production of both MEL, HT, and volatiles. These insights highlight the potential for targeted strain selection and fermentation optimization in producing functional fermented products with enhanced health benefits, without compromising flavour. Further research is needed to fine-tune precursor availability and metabolic regulation for industrial application.
Raúl Domínguez-Perles: Science as a Catalyst for Sustainability in Winemaking
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.
The Mediterranean Diet and Nutrition Literacy: Empowering Healthy and Sustainable Choices
The Mediterranean diet (MedDiet) is renowned for its health and sustainability benefits, emphasizing nutrient-dense foods such as fruits, vegetables, olive oil, and whole grains while limiting processed and red meats. However, its widespread adoption hinges on nutrition literacy, the ability to access, understand, and apply dietary information. This article explores how nutrition literacy empowers individuals to adopt a MedDiet, addressing barriers such as cultural differences, economic constraints, and knowledge gaps. It highlights strategies to enhance adherence such as educational programs, community-based initiatives, and supportive public policies. This article calls for innovative research contributions to the Nutrients Special Issue, aiming to advance the role of the MedDiet in promoting health and sustainability through improved nutrition literacy.
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.
Wine bottle overcapping wax: An aesthetic or functional element?
This study examines the role of wax overcapping in wine bottles, questioning whether it provides functional protection against oxidation or serves primarily as an aesthetic feature. The study tested four types of waxes for their oxygen barrier properties and found that while certain waxes, like a commercial blend, showed low oxygen permeability, the addition of wax over high-quality cork stoppers did not significantly enhance protection. Wax proved slightly more beneficial for natural corks with variable oxygen ingress, especially defective stoppers, where leakage was limited. Overall, the study suggests that wax mainly serves aesthetic purposes when cork quality is high, although it may offer limited functional benefits in specific cases involving defective or untreated corks.
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.