The Vine Science Award 2014

The Vine Science Award 2014

At its first scientific poster competition, the World Bulk Wine Exhibition awards a research project on obtaining condiments from wine residues

In its support for the wine industry, together with its steady growth during previous years, the 2014 WBWE –within its new area The Vine– has created an award for research projects, sponsored by LIEC AGROALIMENTARIA.

The aim of this new competition is to award the most pioneering research focused on the recovery of vine residues.

The scientific jury of THE VINE decided to award the first prize, valued at 3.000€, to the following project from the Department of Biotechnology and Food Science of the University of Burgos (Spain): “Seasoning products from wine pomace with interesting preservative and health properties”. The research project was awarded for its ground-breaking nature and its relevance for the sector, as well as its potential industrial impact. This prize was sponsored by LIEC Agroalimentaria Ltd, a prominent laboratory in the Spanish oenological sector, with a firm commitment to research dissemination and promotion in addition to innovation in the wine industry.

María Luisa González San José, director of the research team, has stated that this award represents “recognition to applied research and a tremendous boost, specifically in a time where research is being undermined and funding cuts are constant, winning also means a much needed economic boost to continue with our research projects”.

This scientific project has led to obtaining a 100% natural condiment, with less sodium content than salt, a high content in potassium and antioxidants, as well as being antimicrobial. It is a useful ingredient due to its health benefits. All this means reducing residues, without a large consumption of natural resources; and thus, among other aspects, it contributes to reducing the wine production’s carbon footprint. Furthermore, the food industry is provided with new natural products that may replace preservatives, in addition to contributing to the development of healthier processed foods.



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