Grapevines (Vitis vinifera L.) require precise irrigation to maintain yield and quality, and the increasing use of reclaimed desalinated water for irrigation raises concerns about the accumulation of reverse osmosis concentrate (ROC), a high-salinity byproduct with no sustainable disposal solution.
Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.
In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.
Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.
The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g., sweet, dry/reinforced).
The H2020 RUSTICA project aims to propose, demonstrate, and implement technical solutions to convert organic residues from fruit and vegetables into high-quality novel bio-based fertilisers (BBF).
Oenological tannins (OETs) are an alternative to sulphur dioxide due to their antioxidant and antioxidase properties in the early phase of winemaking [1,2].
In recent years, heightened awareness of the environmental impact has led to sustainability as a key issue for the winemaking sector.
Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).
Biocontrol using non-Saccharomyces yeasts is an alternative strategy to chemical additives to prevent the growth of spoilage microorganisms.
The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.
The FUELPHORIA project explores innovative pathways for sustainable energy production, with DEMO 2 focused on transforming winery-derived CO₂ into methane (CH₄) using renewable hydrogen (H₂).
Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].
The wine and distillery industries are among the most prominent sectors in EU agriculture, where 75% of grape production is dedicated to winemaking.