Wine By-Product Valorisation: Antioxidant Extract, Oil, and Biogas Production

The project investigates the valorisation of winemaking by-products—immature grapes, lees, marc, and grape seeds—through extraction of antioxidants, cold-pressed oil, and red wine with enhanced properties. Concentrated lees are suitable for biogas and digestate production. In 2020, compost derived from by-products will be tested in experimental vineyard fields at Castello di Gabbiano. An economic assessment evaluates process structures, by-product flows, and waste. Quantification of inputs and outputs for unripe grapes, scum, and by-products is underway. Consumer behaviour for grape seed oil is being studied. Funded by the European Union and supported by EIP-AGRI.