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2016-12-13   ::   Source: WBWE


A research project that found a replacement for sulphur dioxide, obtained from grapevine shoots, has won The Vine Science Award 2016

Two research projects have both achieved secondary awards due to their quality and importance. Dozens of products were displayed at The Vine area, which shows the high potential of vine and wine by-products.

The prize on the 3rd Vine Science Award was awarded to the following research: “Replacing SO2 in winemaking with grapevine shoot?” from IFAPA (the Institute of Agriculture and Fishing Research and Training), Rancho de la Merced, Andalucía’s regional government. Sponsored by Alvinesa, Beflexi and LIEC Agroalimentaria Ltd., this award is valued at 3.000 Euros.

This project is based on the use of stilbenes –obtained from grapevine shoots–, thanks to their preservative capacity, in order to replace sulphur dioxide (SO2) in winemaking. “Thanks to our results we demonstrate that wood pruning, one of the vine by-products, can be exploited in order to add value to wine and to help environmental sustainability of viticultural crops”, researchers commented.

This research team defines itself as “a multidisciplinary team committed to the needs of the wine sector”. Therefore, the idea emerged “from the industry’s and the consumer’s need of finding alternatives to sulphur dioxide, by producing more healthy and natural wines, without causing a decline in wine quality”.

Being awarded The Vine Science Award, researchers explain that “it gives us the opportunity to spread our work in a strategic place, where different types of companies connected to the wine world are gathered. An award that comes from the sector and boosts R&D&I” 

Given the increased participation and the quality of the research projects presented, the jury has also decided to award two special mentions. On the one hand, “Grape marc polyphenols encapsulation in natural origin carriers by conventional and supercritical fluid based techniques”, within the Project WineSense, focused on the multiple uses of polyphenol extract from grape marc.

And on the other hand: “Metabolic profiling of winery biomass waste degradation by Penicillium chrysogenum” from the Swinburne University of Technology, CSIRO and RMIT University in Australia, related to the development of penicillin production.

 

The Vine
 
In its third year, The Vine has gathered dozens of companies presenting a wide variety of products. On this occasion, the following companies were present and displaying their products: cosmetics by Viñali, jams and jellies by Elasun,  Grenache marzipans by Rodi, dried products by Unión Rexy, the different formats to consume grapes by Uvas Doce, and raisins by La Borgeña. As well as the wide range of Modena vinegars presented by De Nigris, the vodka obtained from Jerez wine distillate or the rum matured in Jerez cask by Bodegas Williams & Humbert, different types of orujo (marc) from Orujos Panizo, the beer with wine by Cervezas Medina, vine shoots and charcoals from Todo Brasa and Biomasa Sancho, or the calcium tartrate and grape pips from Distilleries San Valero. In addition to the potable alcohol, the tartaric acid or the anthocyanins and polyphenols by Alvinesa.
 
Other companies even add this broad range of products as part of their catalogue; as for example: La Mancha Saludable with cosmetics, cooking salts, sauces and jams, or Explotaciones Hermanos Delgado Ltd. with vinegars, oils and flours from organic grapes, among other products. It was also present Microgaia Biotech, with their recovery projects of viticultural wastes. And innovative proposals such as the one by Bodegas El Progreso, which has used a paper made of 20% of grape skin for the labeling of Medianiles, their ecological wine.
 
A business sector that shows the versatility and high potential of the vine and the vinification remains, and that also enables the wine industry to draw on all its resources, generate employment and wealth and to reactivate rural areas. 
 
 
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