Grape Winery Waste: Sustainability and Circular Economy

Dear Colleagues,

Food and agricultural waste represents a growing problem with negative effects on the economy, environment, and human health. Wine production is a fundamental agricultural activity around the world. This production generates a great amount of wastes, such as grape stalks (stem), grape marc, exhausted yeast, wine lee, and high-loaded wastewater. Winemaking produces byproducts with high added value, which can be used for new productions, opening various possibilities in several application fields. Particular attention should be addressed towards biorefinery and circular economy concepts: wine grape wastes contain bio-based compounds that could have potential benefits. The focus of the proposed Special Issue is the exploitaion of the potential role of grape winery waste.

The main topics are (not limited to) the following:

-Managing viticulture byproducts; grape waste management and Life Cycle Assessment (LCA); their social and economic impact.

-Valorization of winery waste in circular economy.

-Chemical composition of grape winery wastes: identification, isolation, and quantification of bioactive components; elucidation of the main components and assessment of their interactions.

-Study and analysis of factors, i.e., grape cultivar, soil, weather, topography of the areas in which the grape is grown, winemaking techniques, that influence the composition of grape winery wastes.

-Delineation of extraction procedures; conventional and non conventional procedures; implemention and optimization of technological parameters; selecting optimal recovery; innovative technologies; green technologies and alternative analytical techniques; identification and validation of new process markers.

-Emerging analytical techniques, i.e., infrared spectroscopy, multi-elemental analysis, isotopic ratio mass spectrometry, and nanotechnologies, coupled with chemometrics.

-Functional properties of grape winery wastes and dealineation of the mechanisms of action; in vitro and in vivo studies.

-Grape winery wastes for added-value compounds; from grape waste to natural active compounds or ingredients: formulation of nutraceuticals, botanical and dietary supplements, functional foods. Applications in food, cosmetics, and pharmaceuticals.

-Applications for energy uses of grape winery waste. New products and chemical building blocks of high value. Applications in the sectors of biopolymeric materials and of energy for the production of biohydrogen and biomethane.

-Pilot-scale models and industry experiences.

References:

1. Lucarini, M.; Durazzo, A.; Romani, A.; Campo, M.; Lombardi-Boccia, G.; Cecchini, F. Bio-based vompounds from grape seeds: a biorefinery approach Molecules 2018, 23, 1888; doi:10.3390/molecules23081888www.mdpi.com/journal/molecole.
2. Agati, G.; Soudani, K.; Tuccio, L.; Fierini, E.; Ben Ghozlen, N.; Fadaili, E.M.; Romani, A.; Cerovic, Z.G. Management zone delineation for winegrape selective harvesting based on fluorescence-sensor mapping of grape skin anthocyanins. J Agric Food Chem. 2018, 66(23), 5778-5789. doi: 10.1021/acs.jafc.8b01326.
3. Pinelli, P.; Romani, A.; Fierini, E.; Agati, G. Prediction models for assessing anthocyanins in grape berries by fluorescence sensors: dependence on cultivar, site and growing season. Food Chem. 2018, 244, 213-223. doi: 10.1016/j.foodchem.2017.10.021.
4. Buzzini, P.; Arapitsas, P.; Goretti, M.; Branda, E.; Turchetti, B.; Pinelli, P.; Ieri, F.; Romani A. Antimicrobial and antiviral activity of hydrolysable tannins. Mini Rev Med Chem. 2008, 8, 1179-87.

Dr. Massimo Lucarini
Dr. Alessandra Durazzo
Prof. Annalisa Romani
Dr. Margherita Campo
Guest Editors

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• Grape winery waste
• circular economy
• biorefinery
• innovative technologies process
• green methodologies
• process markers
• bio-based compounds
• nutraceuticals
• in vitro studies
• in vivo studies
• energy uses
• chemical building blocks
• applications
• pilot-scale models