The Vine Science Award 2017


The Vine Science Award 2017

The link between gastronomy and health was recognized by The Vine Science Award 2017

Developed by Matarromera and CIAL, a grape extract, which improves blood glucose levels, has low-salt content and enhances flavors, won this year’s award.

In its fourth year running, The Vine, the area within the World Bulk Wine Exhibition, which promotes circular economy in the wine sector, sustainability and innovation, awards the prize “The Vine Science Award 2017” to the research study developed by Bodega Matarromera Winery in collaboration with the Research Institute of Food Science (CIAL): “Low-salt recipes seasoned with GRAPE-DERIVED EXTRACTS may prevent from hypertension and glycaemia” based on its importance in the health field.

The prize, sponsored by Alvinesa and with the collaboration of the PTV (Technological Platform for Wine), aims to highlight the best research studies regarding the attainment, implementation and recovery of by-products from vine and wine, as well as their leftovers.

The awarded project examines how grape extracts allow us to supplement the diet with less salt content and therefore improve blood sugar levels.The origin of the research stemmed from the interest for developing menus based on diets better adapted to the needs and requirements of the wider public, but paying particular attention to the population at risk of suffering hypertension and hyperglycemia.

Using by-products from grapes, it was possible to develop an extract. An extract which, due to its composition in polyphenols and dietary fiber, in addition to its flavor enhancing properties, serves as a salt replacement in meals, and an excellent regulator of insulin sensitivity, which gives it outstanding properties to regulate the fasting glucose levels. “The project will allow us to delve into the mechanism of action at a physiological level of the glucose-lowering activity and the control of blood pressure in patients with diabetes mellitus type 2 and/or patients with high blood pressure” affirms Matarromera.

However, at the time of developing this extract not only have its healthy repercussions been taken into account, but also its organoleptic characteristics. Combining both aspects, with the Alicia Foundation in collaboration with the CIAL and Matarromera Winery, a recipe book has been developed, which proposes “an integral nutritional and dietary solution for a sensitized public with the need for a well-balanced diet, meanwhile strengthening the extract’s virtues and organoleptic characteristics”.

The research’s results are already available to the general public, because the extract is commercialized under the name of VINESENTI and proposes a range of gourmet products made from polyphenol extracts. Restaurants such as Coque, of the chef Mario Sandoval, has introduced this grape extract, as an ingredient in some of its culinary creations. There is also a project to introduce it in hospitals as part of the menus oriented towards patients with hypertension and diabetes mellitus type 2.

For Matarromera’s R&D&i team, receiving the prize “The Vine Science Award 2017” means “the recognition to our research and development work, within the field of health and with grape extracts, in which the company has been carrying out for over a decade”. They have also worked and still work on different approaches according to the harnessing of grape by-products: ingredients which include polyphenols, the obtainment of functional ingredients, the use of extracts in cosmetic products, and industrial applications, etc.

The Research & Development & Innovation underpins the activities of this wine company, and it is a fundamental pillar for the company since its origins. An effort which is also reflected in other awards such as the National Prize for Innovation, given to the Company’s president, Carlos Moro, by theSpanish Government earlier this year. “In every sector, including the most traditional one, it is fundamental to apply R&D&i, in order to achieve a successful future”, explains the company, and they also add “research permits the sector to adapt to new realities” in light of the changing scenarios due to climate change, regulations, consumers’ taste or the new markets and products.

The Vine 2017’s Honorable mentions

Alongside the awarded research project, the jury has given two secondary awards to both the project “LIFE Ecoelectricity”, which seeks to recover the alcoholic leftovers to produce hydrogen in order to sustainably generate electricity; and to the research work developed by the University of Cadiz: “Re-utilization of winemaking lees as a new food ingredient”, which aims to use winemaking lees as a new food additive.

In this edition, 10 research projects were presented from Spain, Chile and Peru. Other proposed topics ranged from the obtainment of functional beverages, the use of vine shoots in order to organoleptically improve wines, or the use of bagasse to enhance pavements.

The Vine Exhibition

Our efforts to encourage synergies between all businesses involving the grape and wine, the “The Vine” area organized an exclusive space for companies related to food, cosmetics and other industries, whose products use derivatives, byproducts and/or residues from the vine or winemaking, as well as companies providing services and technology to develop these types of activities and products. Over this year, companies from the cosmetic industry (Viñali, Silvimara, Esdor, Vinotherapy Lanzarote), food industry (Elasun, Rodi Gourmet, P. Listo, Goyval, Unión Rexi), beverage industry (Cervezas Medina, Orujos Panizo, El Progreso), companies devoted to the obtainment of byproducts from wine and the vine (Alvinesa, Distilleries San Valero, Explotaciones Hermanos Delgado), and projects such as Ecoelectricity or WetWine participated.

WBWE 2017

The 9th World Bulk Wine Exhibition, the biggest fair in the world devoted to the wine industry, was held on the 20th and 21st of November in Amsterdam, 200 producers from 22 countries from across the globe participated and 6,500 international visitors attended.