{"id":16992,"date":"2015-06-12T17:22:45","date_gmt":"2015-06-12T15:22:45","guid":{"rendered":"https:\/\/www.unisg.it\/ricerca\/valorvitis-2\/"},"modified":"2022-08-30T16:48:46","modified_gmt":"2022-08-30T14:48:46","slug":"valorvitis","status":"publish","type":"ricerca","link":"https:\/\/www.unisg.it\/en\/ricerca\/valorvitis\/","title":{"rendered":"ValorVitis 2.0 - Research and innovation meet the market"},"content":{"rendered":"<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-16220 aligncenter\" src=\"\/assets\/valorvitis.jpg\" alt=\"valorvitis\" width=\"820\" height=\"287\" srcset=\"https:\/\/www.unisg.it\/assets\/valorvitis.jpg 940w, https:\/\/www.unisg.it\/assets\/valorvitis-300x105.jpg 300w, https:\/\/www.unisg.it\/assets\/valorvitis-768x269.jpg 768w, https:\/\/www.unisg.it\/assets\/valorvitis-800x280.jpg 800w, https:\/\/www.unisg.it\/assets\/valorvitis-400x140.jpg 400w\" sizes=\"auto, (max-width: 820px) 100vw, 820px\" \/><\/p>\n<hr \/>\n<p><strong>SCIENTIFIC MANAGER:<\/strong> Luisa Torri<\/p>\n<p><strong>OTHER UNISG RESEARCHERS INVOLVED<\/strong>: Dario Leone, Agnese Conti<\/p>\n<p><strong>PARTNERSHIP<\/strong>: Universit\u00e0 Cattolica del Sacro Cuore (Italy), University of Turin (Italy), University of Milano (Italy), University of Trento (Italy)<\/p>\n<p><strong>DURATION OF THE PROJECT<\/strong>: 15 months<\/p>\n<p><strong>FUNDING INSTRUMENT<\/strong>: Progetto Ager Agroalimentare e Ricerca \u2013 FONDAZIONE IN RETE per la ricerca agroalimentare<\/p>\n<p><strong>WEBSITE<\/strong>:\u00a0<a href=\"http:\/\/www.valorvitis2.com\/\">www.valorvitis2.com\u00a0<\/a>| <a href=\"http:\/\/progettoager.it\/index.php\/settori\/trasferimento-tecnologico-i-progetti\/trasferimento-tecnologico-i-progetti-valorvitis-2-0\">http:\/\/progettoager.it<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"Il progetto Ager Valor Vitis 2.0\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/wBSQ2Vr-8Ew?rel=0&showinfo=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h5><\/h5>\n<h5>Description<\/h5>\n<hr \/>\n<p><strong>ValorVitis<\/strong><\/p>\n<p>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\u2019s 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 pur\u00e9es, fruit jellies).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>ValorVitis 2.0<\/strong><\/p>\n<p>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.<\/p>\n<p>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).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Photographic contest<\/strong><\/p>\n<p>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).<\/p>\n<p>At the following links you will find the rules and the card to participate.<\/p>\n<p><a href=\"https:\/\/www.unisg.it\/assets\/Regolamento-concorso-fotografico-ValorVitis-2.0.pdf\">Regolamento concorso fotografico ValorVitis 2.0 &gt;<\/a><\/p>\n<p><a href=\"https:\/\/www.unisg.it\/assets\/Scheda-di-partecipazione-ValorVitis-2.0.pdf\">Scheda di partecipazione ValorVitis 2.0 &gt;<\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>Publications<\/h5>\n<hr \/>\n<p>Lavelli V., Sri Harsha P.S.C., Piochi M., Torri L. (2017).\u00a0Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties.\u00a0 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52; p. 108-117.\u00a0<u><a href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/ijfs.13261\/abstract\">http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/ijfs.13261\/abstract<\/a><\/u><\/p>\n<p>Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G. (2016).\u00a0\u00a0Recovery of winemaking by-products for innovative food application \u2013 A review. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 28; p. 542-564.\u00a0\u00a0<u><a href=\"http:\/\/www.chiriottieditori.it\/ojs\/index.php\/ijfs\/article\/view\/507\">http:\/\/www.chiriottieditori.it\/ojs\/index.php\/ijfs\/article\/view\/507<\/a><\/u><\/p>\n<p>Marchiani R., Bertolino M., Belviso S., Giordano M., Ghirardello D., Torri L., Piochi M., Zeppa G. (2016).\u00a0Yogurt enrichment with grape pomace.\u00a0 Effect of grape cultivar on physico-chemical, microbiological and sensory properties. JOURNAL OF FOOD QUALITY, vol.\u00a0 39; p. 77-89, ISSN: 1745-4557.\u00a0<u><a href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jfq.12181\/abstract\">http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jfq.12181\/abstract<\/a><\/u><\/p>\n<p>Torri L., Piochi M.,\u00a0 Marchiani R., Zeppa G.,\u00a0 Dinnella, C., Monteleone E.\u00a0\u00a0(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.\u00a0<u><a href=\"http:\/\/www.journalofdairyscience.org\/article\/S0022-0302(15)00824-3\/abstract\">http:\/\/www.journalofdairyscience.org\/article\/S0022-0302(15)00824-3\/abstract<\/a><\/u><\/p>\n<p>Torri, L., Piochi, M., Lavelli, V., Monteleone, E. (2015).\u00a0Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol- enriched tomato purees obtained using winery by-products.\u00a0 LWT \u2013 FOOD SCIENCE AND TECHNOLOGY, vol. 62; p. 294-300, ISSN: 0023-6438.\u00a0<u><a href=\"http:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643814008482\">http:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643814008482<\/a><\/u><\/p>\n<p>Dal Bello, B., Torri L., Piochi M., Zeppa G. (2015).\u00a0Healthy yogurt fortified with omega-3 from vegetable sources. JOURNAL OF DAIRY SCIENCE, vol. 98; p. 8375-8385, ISSN: 0022-0302.\u00a0<u><a href=\"http:\/\/www.journalofdairyscience.org\/article\/S0022-0302(15)00690-6\/references\">http:\/\/www.journalofdairyscience.org\/article\/S0022-0302(15)00690-6\/references<\/a><\/u><\/p>\n<p>Lavelli V., Sri Harsha S.P.C., Torri L., Zeppa G. (2014).\u00a0Use 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.\u00a0<u><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/24444921\">http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/24444921<\/a><\/u><\/p>\n<p>Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G. 2018. Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative \u2013 stato dell\u2019arte. Industrie delle bevande, 278, 5-18.<\/p>\n<p>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.<\/p>\n<p>Torri\u00a0L. (2015). La percezione e l\u2019accettabilit\u00e0 degli alimenti funzionali da parte dei consumatori. In: Quinto Convegno Nazionale della Societ\u00e0 Italiana di Scienze Sensoriali. Trento, 26-28 novembre 2014, p. 111-114, ISBN 978-88-7843-042-6.<\/p>\n<p>(2015). Caratterizzazione sensoriale ed accettabilit\u00e0 di formaggi arricchiti con fibra ed antiossidanti da bucce d\u2019uva. In: Quinto Convegno Nazionale della Societ\u00e0 Italiana di Scienze Sensoriali. Trento, 26-28 novembre 2014, p. 395-398, ISBN 978-88-7843-042-6.<\/p>\n<p>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.<\/p>\n<p>Torri L., Piochi M., Mariotti M., Lavelli V. (2013). Il ruolo dell\u2019analisi sensoriale nello sviluppo di prodotti funzionali: caratterizzazione sensoriale e accettabilit\u00e0 di passate di pomodoro addizionate con matrici fibrose derivanti dalla filiera enologica. In: Quarto Convegno Nazionale della Societ\u00e0 Italiana di Scienze Sensoriali. Trieste, 22-23 novembre 2012, p. 43-48, ISBN: 978-88-97821-46-5.<\/p>\n<p>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. &amp; De Marco I. Eds. Napoli, 29 aprile \u2013 6 maggio 2013, p. 163-168, ISBN: 88-7897-061-1.<\/p>\n<p>Amendola D., Fiori L., Lavelli V., Spigno G., Torri L., Zeppa G.. (2013). VALORVITIS \u2013 Valorizzazione dei sottoprodotti della filiera vitivinicola per la produzione di composti ad alto valore aggiunto. OICCE TIMES - Rivista di enologia, tecnica, qualit\u00e0 e territorio. Vol. 56, pp. 27-31.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"featured_media":11938,"menu_order":87,"template":"","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categoria-progetto":[556],"tipologia-ricerca":[436],"class_list":["post-16992","ricerca","type-ricerca","status-publish","has-post-thumbnail","hentry","categoria-progetto-completed-projects","tipologia-ricerca-ager-en"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/ricerca\/16992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/ricerca"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/ricerca"}],"version-history":[{"count":1,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/ricerca\/16992\/revisions"}],"predecessor-version":[{"id":16994,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/ricerca\/16992\/revisions\/16994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media\/11938"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=16992"}],"wp:term":[{"taxonomy":"categoria-progetto","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categoria-progetto?post=16992"},{"taxonomy":"tipologia-ricerca","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tipologia-ricerca?post=16992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}