Banner of 46th World Congress of Vine and Wine
IVES 9 IVES Conference Series 9 OIV 9 OIV 2025 9 Elevating value: favourable value chains and resilient business model 9 AI and blockchain synergy-driven reconstruction of nutritional health value chains in the wine industry

AI and blockchain synergy-driven reconstruction of nutritional health value chains in the wine industry

Abstract

The increasing demand for healthier, more transparent, and sustainable wine products has prompted the need for innovative solutions to optimize the wine health value chain. This study investigates the application of Artificial Intelligence (AI) and Blockchain technologies in enhancing the nutritional health value of wine. AI-driven approaches are utilized to analyse the bioactive compounds in wine, particularly polyphenols, and to identify optimal production conditions that enhance their nutritional benefits. Blockchain technology is employed to ensure transparency, traceability, and verification of health claims, thereby strengthening consumer trust. A dual-code system combining nutritional health codes and Blockchain traceability codes is proposed to provide accessible, verifiable information on the wine’s health benefits and production journey. By integrating these technologies, this research presents a comprehensive framework for improving the nutritional health value chain in the wine industry. The findings highlight the potential of AI and Blockchain to address key challenges in nutritional transparency, scientific validation, and consumer engagement, while supporting the growing demand for functional and sustainable wine products.
Download the full article

DOI:

Publication date: September 22, 2025

Issue: 46th World Congress of Vine and Wine

Type: Oral

Authors

Jing Wang1, Di Han1

1 Institute of Food and Nutrition Development (IFND), Ministry of Agriculture and Rural Affairs (MARA), People’s Republic of China (PRC)

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2025

Citation

Related articles…

Wine consumption in Ukraine: trends, socio-economic aspects, and public perception

This article explores the contemporary culture of wine consumption in Ukraine through the lens of social, economic, and cultural transformations triggered by European integration, the COVID-19 pandemic, and the full-scale war since 2022.

Read More

Late pruning as a tool to reduce the risk of spring frosts in a vineyard in Rioja Alavesa (DO Ca Rioja)

The increase in temperature caused by climate change produces an earlier budbreak date that affects the vineyard, which generates a greater risk of damage by spring frosts.

Read More

Understanding wine as a sensory, emotional, and cognitive experience to promote and communicate conscious consumption

In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.

Read More

StartupLab and HackaVitis: open innovation and technology transfer in the wine sector

The study analyzes a set of open innovation actions promoted by the innovation environments of the Instituto Federal do Rio Grande do Sul (IFRS), in cooperation with entities, companies in the sector and the Department of Innovation, Science and Technology of Rio Grande do Sul.

Read More

Yeast derivatives: an innovative approach to produce Oenococcus oeni under biofilm form?

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.

Read More