terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Safety and health 9 Health space in vine spa in the world

Health space in vine spa in the world

Abstract

This elaboration presents vine spa precious contribution of social development health and wellbeing in culture of wine regions. The majority of the vine-spas in the world draw raw materials from the vineyard; both for cosmetics treatments and for dishes in their restaurants. Vitis vinifera vine provides fresh grapes for dishes and massages, seeds and oil from the seeds, as well as the leaves, and its extracts, and above all the wine. Wines from region of the spa, become cultural ambassadors of the terroir and appelations. From the vine comes a whole range of cosmetics such as scrubs, creams, and masks like a prolugation of skin treatments. Also its concentrated polyphenols (proanthocyanidins, resveratrol, viniferin) is used in treatments, although not every vine spa can boast its own production of them. The most common clients of vine spas are women 30 – 50 age around. Moste often is three-step sequence of mostly hour-and-a-half treatments designed to cleanse the skin with exfoliation, improve microcirculation, relax muscles and apply polyphenols. Vine spa provides and protects a space of intense health experiences for silence, moving, education and deep mental healing practices.

L’espace de santé dans le vine spa dans le monde

Cette presentation apporte que un vine spa contribue précieusement au développement social, à la santé et au bien-être dans la culture des régions viticoles. La plupart des vine spa dans le monde tirent leurs matières premières du vignoble, tant pour les traitements cosmétiques que pour les plats de leurs restaurants. La vigne vitis vinifera fournit des raisins frais pour les plats et les massages, des graines et de l’huile à partir des graines, ainsi que des feuilles, et ses extraits, et surtout le vin. Les vins deviennent dans les vine-spas des ambassadeurs culturels du terroir et des appellations. De la vigne provient toute une gamme de produits cosmétiques tels que des gommages, des crèmes, des masques ainsi qu’une prolongement de traitements de la peau. Ses polyphénols concentrés (proanthocyanidines, resvératrol, viniférine) sont également utilisés dans les traitements, même si tous les spas de la vigne ne peuvent pas se vanter d’en produire. Les clients les plus fréquents des vine spa sont des femmes de 30 à 50 ans age environ. La plupart du temps, il s’agit d’une série de traitements en trois étapes, d’une durée d’environ une heure et demie, destinés à nettoyer la peau par exfoliation, à améliorer la microcirculation, à détendre les muscles et à appliquer des polyphénols. Le vine spa offre et protège un espace d’expériences intenses de santé pour le silence, le mouvement, l’éducation et les processus de guérison mentale profonde pratiques.

Lo spazio di salute in vine spa nel mondo

Questo elaborato presenta vine spa come un prezioso contributo allo sviluppo sociale, alla salute e al benessere nella cultura delle regioni vinicole. La maggior parte dell vine spa nel mondo attinge le materie prime dal vigneto, sia per i trattamenti cosmetici che per i piatti dei loro ristoranti. La vite vitis vinifera fornisce uva fresca per i piatti e i massaggi, semi e olio dai semi, così come le foglie e i suoi estratti, e soprattutto il vino. I vini delle regioni termali diventano ambasciatori culturali del terroir e delle denominazioni. Dalla vite deriva un’intera gamma di cosmetici come peeling, creme e maschere, come una prolungamento di trattamenti per la pelle. Anche il suo concentrato di polifenoli (proantocianidine, resveratrolo, viniferina) viene utilizzato nei trattamenti, anche se non tutte le vine spa possono vantare una propria produzione. I clienti più comuni delle terme di vite sono donne di età compresa tra i 30 e i 50 anni. La maggior parte delle volte si tratta di una sequenza di trattamenti in tre fasi, per lo più della durata di un’ora e mezza, da l’esfoliazione per pulire la pelle, migliorare la microcircolazione, rilassare i muscoli e applicare i polifenoli. Vine spa offre e protegge ampio spazio di intense esperienze di salute per il silenzio, il movimento, l’educazione e le pratiche di guarigione mentale profonda.

DOI:

Publication date: 18/11/2024

Issue: OIV 2024

Type: Article

Authors

Agata Zofia Tabis Ogorka1

¹ Faculty of Pharmacy, Jagiellonian University Medical College, 9 Medyczna Str., 30-688 Kraków, Poland

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Colloids in red wines: new insights from recent research

Despite their significant impact on wine quality and stability, colloids in red wine remain relatively under-researched. A series of studies, developed in the context of the d-wines project, aimed to provide a comprehensive understanding of the structure, composition, and formation mechanisms of red wine colloids by studying monovarietal wines from 10 of the most significant Italian red grape varieties. Starting from the idea that proteins, polysaccharides, and tannins should be involved in colloid formation, 110 monovarietal red wines were analysed for these components, revealing high inter- and intra-varietal diversity [1].

Do we have convergence or divergence in firms’ production and business practices in the global wine industry? 

Wine production is a globally significant and intricate industry, characterized by diverse regions, grape varieties, and producers. Competitive advantage in wine production and marketing arises from localized natural attributes known as terroir, combined with transferable expertise in agronomic practices, winemaking methods, packaging, distribution, and marketing. Wine is a very globalized product with 40% of the total output exported. Globalization has prompted discussions on convergence of business and production practices across industries, driven by technological progress and adoption of international standards. However, persisting differences in cultural norms, institutional frameworks, and regulatory environments hinder full convergence.

Gastrointestinal digestion of wine sulphites and their effects on human gut microbiota

Sulphites are by far the most widely used additive in the wine industry. In relation to health, the interaction of sulphites with the gut microbiota has not been addressed so far. Following the consumption of wine and other sulphite-containing foods, the gastrointestinal tract and the microbiome are one of the first barriers that these compounds face in the human organism. In this study, we used a previously validated gastrointestinal digestion model (SIMGI®) [1,2] to evaluate the effect of intestinal digestion of wine sulphites on the gut microbiome.

Grape overripening as an innovation strategy in response to climate change

Today’s viticulture is facing a new climatic scenario with temperature increases and rainfall deficits, generated by the effect of climate change. As a result of these new conditions, there are earlier harvests, increased plant water stress and higher disease risk in wetter wine-growing regions.

Panorama des actions d’amélioration variétale face aux challenges d’aujourd’hui et de demain, le rôle de l’IFV

In April 2024, the French official catalog includes 449 grape varieties and rootstocks. In 10 years it has been enriched with 70 varieties. It is an indisputable marker of the interest of professionals in genetic resources of all origins and the expectations they have to prepare the viticulture of the future. The scientific community has now put all irons in the fire and is not neglecting any avenue of adaptation. The regular decline in the use of phytosanitary products and the already marked effects of climate change are the targets of varietal improvement.