ADER 6.5.2

Project information

Evaluation of the agrobiological characteristics and oenological capacity of varieties with high nutraceutical value in order to increase the added value of wine products and by-products

Funder: Ministry of Agriculture and Rural Development
Coordinator: National Research and Development Institute for Biotechnology in Horticulture  Ștefănești – Argeș 

Partners:

Partner 1 – Research and  Development Station for Viticulture Murfatlar
Partner 2 National Institute for Research and Development of Food Bioresources  București
Partner 3 – National Research and Development Institute of Cryogenic and Isotopic Technologies Rm Vâlcea
Partner 4 –National University of Science and Technology POLITEHNICA Bucharest PITEŞTI UNIVERSITY CENTER

Project manager: eng. Onache Petronela Anca
Project development period: 24.07 2023 – 30.10.2026

Objectives

• Processing of wine making by-products and testing the extraction technology of bioactive compounds in order to obtain functional ingredients for food fortification
• Testing of functional ingredients (extract and flours) obtained from winemaking by-products and their use in food products (wine and bakery products)
• Development and quality testing of foods (wine and a pastry) fortified with functional ingredients obtained from wine by-products
• Elaboration of the documentation of the technology for improving the quality of food with functional ingredients extracted from winemaking by-products.

Estimated results

• Working methods and methodologies for the characterization of the raw material by varieties (3 red varieties)
• Own technologies for processing winemaking by-products
• Methods and working methodologies for the characterization of winemaking by-products
•  Phenolic compound extraction technology
• Technological sequences – Bakery product (croissant, biscuits for diabetics) fortified with functional ingredient (powder)
• Technological sequences – Food product (wine) fortified with functional ingredient (extract)
• Technical documentation for the production of fortified products
• Dissemination of results: publication of ISI/BDI articles; organization of roundtable/workshop; website; best practices guide