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