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The wine industry produces thousands of tons of residues, which represent a waste management issue, both ecologically and economically. The large amounts of grape by-products in winemaking process have been described as an important natural source of polyphenols with health promising properties. Phenolic compounds are found in winemaking by-products, including in seeds, skins, stems and pomace of grapes. Among the several classes of naturally occurring phenolic compounds flavonoids are one of the most important, being acknowledge with some biological properties, such as antioxidant, cardioprotective, antiproliferative, anticancer, anti-inflammatory, antiaging and antimicrobial, which has led to an interest both by industry and the scientific community. Circular economy concerns turned the focus to the presence of bioactive phenolic compounds in by-products, namely to those generated in the winemaking process. This review summarizes current knowledge and recent insights in the phenolic compounds found in the principal grape by-products: stems and pomace (seeds and skins).

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

Background Grape pomace, the main winemaking by-product of the wine chain generated after the pressing of grapes in the production of white wine and/or after the fermentation stage in red winemaking. Grape pomace is rich in phenolic compounds, which possess several physiological effects, directly linked to their pharmacological, technological, antioxidant and antimicrobial properties. Here we address the most relevant techniques to extract and conserve phenolic compounds and reuse grape pomace. Scope and approach Specifically, in this review we discuss the importance of the extractive technologies applied to grape pomace that make up the principles of green chemistry such as supercritical fluid extraction (SFE), microwave-assisted extraction (MAE), microwave hydrodiffusion and gravity (MHG), ultrasound-assisted extraction (UAE), pulsed electric field (PEF), and ohmic heating (OH) for food industry as they are environmental-friendly processes more ecologic, economic and innovative. These techniques show benefits like reduction at the extraction time, number of unit operations, energy consumption, environmental impacts, economical costs, quantity of solvent and waste production, aiming to guarantee safe and quality extracts and/or products. Summed to the green extraction methods the microencapsulation technologies spray drying, spray cooling, lyophilization, extrusion, and coacervation can be applied to the obtained extracts to improve their shelf life, giving a wider and more sustainable use of them. Key findings and conclusions Therefore, here we address the importance of reusing and valuing grape pomace, as well as describing extractive technologies that make up the principles of green chemistry and show a wide range of alternatives for preserving these compounds, sensitive to heat, light and oxygen through microencapsulation techniques.

Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600–425, 425–300, 300–212 and 212–150 µm) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores.

The grape variety and the different aging techniques used in the winemaking are key factors that can affect the chemical and sensory profile of wines and allow to differentiate from other wines. The aim was the chemical and sensory characterization of white wines elaborated with different grape varieties (Verdejo, Sauvignon Blanc and Godello) and with different winemaking techniques (aging on lees, oak barrel fermentation combined with aging on lees (FB + L), and without aging). The Godello wines had higher alcohol and polysaccharide content, terpene volatile groups and 2-phenyethanol which supply floral notes. The Verdejo wines had the highest content of total tannins, total polysaccharides, and ethyl esters, whiskey lactones and aldehydes, compounds that supply fruity, oak and some negative (bad smell) nuances respectively. The Sauvignon Blanc wines had the highest content of tartaric esters and flavonols, and volatile groups of alcohol acetates, C6 alcohols and aldehydes which supply fruity, herbaceous and some negative aromas, respectively. The FB + L technique contributed to the extraction of polysaccharides, phenols and volatile compounds from oak and lees, increasing the body, persistence and olfactory intensity due to the compounds provided by the oak wood. These wines had a similar content of terpenes than wines without aging, which can increase their sensory complexity.

The paper ‘Međimurje Wine - From Rome to the Decanter’ provides a systematic overview of the exceptional tradition of wine production in Međimurje. As one of the most important economic branches for the people of Međimurje, as well as for numerous lords and rulers of the region between the Mura and Drava rivers, its roots date back to the Roman Empire. In the modern era, in the second half of the 20th and early 21st centuries, it was fully realised and presented to the world. The aim of this work, based on numerous sources, is to show the development and numerous changes in vine cultivation and wine production throughout its long history but also to tell the story of the connection of a large part of the Međimurje population with this economic branch. The fertile soil and climate, combined with new varieties and techniques, as well as the association of winemakers, have certainly contributed to the creation of Međimurje wines. This has resulted in an exceptional leap in quality and promotion, creating a consistency in the wines that has led to outstanding results recognised at both national and global levels.

1. At the global scale, vineyards are usually managed intensively to optimize wine production without considering possible negative impacts on biodiversity and ecosystem services (ES) such as high soil erosion rates, degradation of soil fertility or contamination of groundwater. Winegrowers regulate competition for water and nutrients between the vines and inter-row vegetation by tilling, mulching and/or herbicide application. Strategies for more sustainable viticulture recommend maintaining vegetation cover in inter-rows, however, there is a lack of knowledge as to what extent this less intensive inter-row management affects biodiversity and associated ES. 2. We performed a hierarchical meta-analysis to quantify the effects of extensive vineyard inter-row vegetation management in comparison to more intensive management (like soil tillage or herbicide use) on biodiversity and ES from 74 studies covering four continents and 13 wine-producing countries. 3. Overall, extensive vegetation management increased above- and below-ground biodiversity and ecosystem service provision by 20% in comparison to intensive management. Organic management together with management without herbicides showed a stronger positive effect on ES and biodiversity provision than inter-row soil tillage. 4. Soil loss parameters showed the largest positive response to inter-row vegetation cover. The second highest positive response was observed for biodiversity variables, followed by carbon sequestration, pest control and soil fertility. We found no trade-off between grape yield and quality vs. biodiversity or other ES.

The impact of oxygen exposure during winemaking on metal ion concentrations in wine were investigated throughout the winemaking process in a Chardonnay wine. The concentrations of Al, Ca, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Sn, and Zn were determined using inductively coupled plasma-mass spectrometry. Oxygen exposure significantly impacted 13 metal ions at different phases of winemaking. However, only the concentrations of Cr, Cu, and Fe were impacted by early oxygen exposure during pressing, with lower Cr and Cu concentrations in wines that were aerobically pressed and lower concentrations of Fe in wines that were inertly pressed. The sequestering of Al, Cu, Ni, and Zn by wine lees was significantly affected by oxygen treatment, with lees collected from wines that were treated oxidatively sequestering significantly greater amounts of Cu and Zn and removing these metals from the wine supernatant. The metal ion that was most affected by oxygen exposure during pressing and handling was Cu, with significantly lower Cu measured in wines that were produced under oxidative conditions. It is known that elevated Cu concentrations have negative implications for wine aroma and flavour. This study demonstrated that oxygen management during winemaking significantly impacts metal ion concentrations in lees and wine, which may decrease the risk of developing taints and faults.

Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.

The Actinomycetales order is one of great genetic and functional diversity, including diversity in the production of secondary metabolites which have uses in medical, environmental rehabilitation, and industrial applications. Secondary metabolites produced by actinomycete species are an abundant source of antibiotics, antitumor agents, anthelmintics, and antifungals. These actinomycete-derived medicines are in circulation as current treatments, but actinomycetes are also being explored as potential sources of new compounds to combat multidrug resistance in pathogenic bacteria. Actinomycetes as a potential to solve environmental concerns is another area of recent investigation, particularly their utility in the bioremediation of pesticides, toxic metals, radioactive wastes, and biofouling. Other applications include biofuels, detergents, and food preservatives/additives. Exploring other unique properties of actinomycetes will allow for a deeper understanding of this interesting taxonomic group. Combined with genetic engineering, microbial experimental evolution, and other enhancement techniques, it is reasonable to assume that the use of marine actinomycetes will continue to increase. Novel products will begin to be developed for diverse applied research purposes, including zymology and enology. This paper outlines the current knowledge of actinomycete usage in applied research, focusing on marine isolates and providing direction for future research.