Academic Research


ValorVitis 2.0 – Research and innovation meet the market

Reuse in a sustainable way the by-products of winemaking (skins, stalks, seeds) to obtain flour and oils that are good for health, to be used in the food, pharmaceutical and cosmetic fields. This is the aim of ValorVitis 2.0, which thanks to the results obtained with the Ager project “Valorisation of the by-products of the wine production chain for the production of compounds with high added value” aims to promote the recovery of the wine-making residues, encouraging in particular the production of flour grape skins and expanding the range of food applications.




PARTNERSHIP: Università Cattolica del Sacro Cuore (Italy), University of Turin (Italy), University of Milano (Italy), University of Trento (Italy)


FUNDING INSTRUMENT: Progetto Ager Agroalimentare e Ricerca – FONDAZIONE IN RETE per la ricerca agroalimentare |




The aim of the project is to develop an integrated strategy to recover by-products of the winemaking and distillation processes to reduce the latter’s impact on the environment and produce high added-value spin-offs with a consequent and significant profit for agrifood companies in the regions involved. The by-products of winemaking (grape stalks, skins, pips) have been used to make flours, oils and phenol extracts with marked functional, chemical and physical characteristics. The role of the UNISG is twofold: 1) to evaluate consumer acceptability and preference for functional food products developed by the other partners with the addition of the food matrices of grape skin flours (rich in fiber and antioxidants); 2) to define the sensory profile of these products (baked goods, fresh and semi-mature cheeses, vegetable creams and purées, fruit jellies).


ValorVitis 2.0

The project “ValorVitis 2.0 – Research and innovation meet the market” aims to promote the technological transfer of the results of the first project “ValorVitis – Valorisation of by-products of the wine production chain for the production of compounds with high added value” to the advantage of the wine sector, food companies and consumers.

The role of UNISG is twofold: 1) to carry out surveys on consumers, through online questionnaires to analyze the inclination to consume new foods with high nutritional quality and through the performance of sensory acceptance tests; 2) to communicate and disseminate the results obtained to civil society, the productive world and the scientific community through the project sites and the main social channels (Facebook, Twitter and LinkedIn).


Photographic contest

The elaborated communication plan identified in the photo contest “FOOD SUSTAINABILITY. Valorisation and recovery of waste in the wine production chain (peels, grape seeds and stalks)” an appropriate tool to sensitize companies towards the issue of food sustainability and promote reflection on the issues of recovery and enhancement of by-products of the wine industry (skins, grape seeds and stalks).

At the following links you will find the rules and the card to participate.

Regolamento concorso fotografico ValorVitis 2.0 >

Scheda di partecipazione ValorVitis 2.0 >



Lavelli V., Sri Harsha P.S.C., Piochi M., Torri L. (2017). Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52; p. 108-117.

Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G. (2016).  Recovery of winemaking by-products for innovative food application – A review. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 28; p. 542-564.

Marchiani R., Bertolino M., Belviso S., Giordano M., Ghirardello D., Torri L., Piochi M., Zeppa G. (2016). Yogurt enrichment with grape pomace.  Effect of grape cultivar on physico-chemical, microbiological and sensory properties. JOURNAL OF FOOD QUALITY, vol.  39; p. 77-89, ISSN: 1745-4557.

Torri L., Piochi M.,  Marchiani R., Zeppa G.,  Dinnella, C., Monteleone E.  (2016). A sensory- and consumer based approach to optimize cheese enrichment with grape skin powders. JORUNAL OF DAIRY SCIENCE, vol. 99; p. 194-204, ISSN: 0022-0302.

Torri, L., Piochi, M., Lavelli, V., Monteleone, E. (2015). Descriptive sensory analysis and consumers’ preference for dietary fibre- and polyphenol- enriched tomato purees obtained using winery by-products.  LWT – FOOD SCIENCE AND TECHNOLOGY, vol. 62; p. 294-300, ISSN: 0023-6438.

Dal Bello, B., Torri L., Piochi M., Zeppa G. (2015). Healthy yogurt fortified with omega-3 from vegetable sources. JOURNAL OF DAIRY SCIENCE, vol. 98; p. 8375-8385, ISSN: 0022-0302.

Lavelli V., Sri Harsha S.P.C., Torri L., Zeppa G. (2014). Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality. FOOD CHEMISTRY, vol. 152; p. 162-168, ISSN: 0308-8146.

Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G. 2018. Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative – stato dell’arte. Industrie delle bevande, 278, 5-18.

Zeppa G., Marchiani R., Bertolino M., Ghirardello D., Belviso S., Giordano M., Piochi M., Torri L. (2016). Applicazioni casearie di sottoprodotti enologici. IL LATTE, vol. 90; issue 1, p. 14-17.

Torri L. (2015). La percezione e l’accettabilità degli alimenti funzionali da parte dei consumatori. In: Quinto Convegno Nazionale della Società Italiana di Scienze Sensoriali. Trento, 26-28 novembre 2014, p. 111-114, ISBN 978-88-7843-042-6.

(2015). Caratterizzazione sensoriale ed accettabilità di formaggi arricchiti con fibra ed antiossidanti da bucce d’uva. In: Quinto Convegno Nazionale della Società Italiana di Scienze Sensoriali. Trento, 26-28 novembre 2014, p. 395-398, ISBN 978-88-7843-042-6.

Spigno G., Fiori L., Lavelli V., Torri L., Zeppa G. (2014). Utilizzo degli scarti di vinificazione. Il progetto ValorVitis. IL CORRIERE VINICOLO, vol. 37; p. 18-19, ISSN: 1827-5419.

Torri L., Piochi M., Mariotti M., Lavelli V. (2013). Il ruolo dell’analisi sensoriale nello sviluppo di prodotti funzionali: caratterizzazione sensoriale e accettabilità di passate di pomodoro addizionate con matrici fibrose derivanti dalla filiera enologica. In: Quarto Convegno Nazionale della Società Italiana di Scienze Sensoriali. Trieste, 22-23 novembre 2012, p. 43-48, ISBN: 978-88-97821-46-5.

Fiori L., Duba K.S., Berti R., Torri L. (2013). Supercritical CO2 extraction, fatty acid and aroma profile of grape seed oil from different grape cultivars. In: Proceedings of the 10th Conference on Supercritical Fluids and Their Applications. Reverchon E. & De Marco I. Eds. Napoli, 29 aprile – 6 maggio 2013, p. 163-168, ISBN: 88-7897-061-1.

Amendola D., Fiori L., Lavelli V., Spigno G., Torri L., Zeppa G.. (2013). VALORVITIS – Valorizzazione dei sottoprodotti della filiera vitivinicola per la produzione di composti ad alto valore aggiunto. OICCE TIMES – Rivista di enologia, tecnica, qualità e territorio. Vol. 56, pp. 27-31.