Valorizzazione eco-sostenibile dei sottoprodotti della vinificazione

The project investigates the sustainable valorisation of wine production by-products—immature grapes, lees, grape pomace, and grape must—through extraction of antioxidants and cold-pressed oil, filtration for high-quality red wine, and concentration of lees for biogas and digestate production. In 2020, compost from these materials will be tested in experimental vineyard fields at Castello di Gabbiano. Economic impact is assessed via process flow analysis and input/output quantification. Consumer behaviour towards grape must oil is under study. Funded by the European Union, the project promotes circular economy practices in viticulture.