Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

French law and European Union law recognise the existence of interprofessional organisations that bring together all the links in the wine industry.

The global wine production is continuously evolving to meet the new demands and preferences of consumers. in this evolving scenario, it’s important to determine which trends will be short-lived and which will remain over time. The promotion of healthier habits has encouraged consumers to try to find alternatives with low or no alcohol content. The challenge for the industry is to produce an alcohol-free wine that retains the familiar aromas and mouthfeel of traditional wine but without alcohol. Ethanol is the most abundant compound in wine, excluding water.

The study aims to address the issue of resilience to climate change in viticulture through the adoption of the expert knowledge elicitation (EKE) approach.

The biodiversity of cultivated vines has been significantly reduced due to a series of factors that have favoured the cultivation of a limited number of varieties and clones over time. In veneto, since 1980, a series of important actions have been implemented to counter this process. These actions have focused on the conservation of germplasm identified in the territory and the recovery of varieties historically present in the region, which were in danger of being abandoned and disappearing.

The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.