A nutraceutical based on mediterranean diet with omega-3 fatty acid and resveratrol from grapewine counteracts ocular degenerative diseases

The first forms of life on earth were bacteria and single-celled blue-green algae. They evolved into land plants around 500 million years ago, developing mechanisms for surviving on land, such as roots, stems and leaves. This evolution also led them to coexist with other organisms, such as insects and animals, for pollination and seed dispersal, as well as to resist environmental factors such as drought and disease.

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

The Douro Demarcated Region, in Northern Portugal, offers outstanding wines with unique characteristics. Due to the today’s globalized marketplace, local producers often need to further develop their cultivation techniques to remain competitive. The Association of Viticultural Development in the Douro Valley (ADVID) works as a unit of experimentation, offering services and training to meet the demands of the Douro’s vitiviniculturists.

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

During cold storage, grapes undergo changes that affect their visual, mechanical, and organoleptic properties, potentially impacting quality and negatively influencing consumer acceptance. Key parameters include uniform color, crunchiness, and flesh consistency. We evaluated the influence of two distinct packaging methods on the chromatic characteristics, hardness, and pedicel detachment resistance of fourteen new seedless white and red grape varieties during cold storage. These factors are crucial for maintaining the quality of the product and extending its shelf-life. The novel grape varieties were obtained through a breeding program at CREA-VE of Turi, Southern Italy.