{"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":"2026-09-29T10:45:03","modified_gmt":"2026-09-29T08:45:03","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":"\n
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Preliminar Informations<\/h4>\n\n\n
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SCIENTIFIC MANAGER<\/strong><\/p>\n\n<\/div>\n\n

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Luisa Torri<\/p>\n\n<\/div>\n<\/div>\n\n

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OTHER UNISG RESEARCHERS INVOLVED<\/strong><\/p>\n\n<\/div>\n\n

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Dario Leone, Agnese Conti<\/p>\n\n<\/div>\n<\/div>\n\n

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PARTNERSHIP<\/strong><\/p>\n\n<\/div>\n\n

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Universit\u00e0 Cattolica del Sacro Cuore (Italy), University of Turin (Italy), University of Milano (Italy), University of Trento (Italy)<\/p>\n\n<\/div>\n<\/div>\n\n

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DURATION OF THE PROJECT<\/strong><\/p>\n\n<\/div>\n\n

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15 months<\/p>\n\n<\/div>\n<\/div>\n\n

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FUNDING INSTRUMENT<\/strong><\/p>\n\n<\/div>\n\n

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Progetto Ager Agroalimentare e Ricerca \u2013 FONDAZIONE IN RETE per la ricerca agroalimentare<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n <\/div>\n\n\n

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Description<\/h4>\n\n\n
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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.<\/strong><\/p>\n\n\n\n

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ValorVitis<\/strong><\/p>\n\n\n\n

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\n\n\n

ValorVitis 2.0<\/strong><\/p>\n\n\n\n

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\n\n\n

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\n\n\n

Photographic contest<\/strong><\/p>\n\n\n\n

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\n\n\n

At the following links you will find the rules and the card to participate.<\/p>\n\n\n\n

Regolamento concorso fotografico ValorVitis 2.0 ><\/a><\/p>\n\n\n\n

Scheda di partecipazione ValorVitis 2.0 ><\/a><\/p>\n\n\n

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