Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins

The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole grapes or bunches can be processed by High Hydrostatic Pressure (HHP), which causes poration of the skin cell walls and rapid diffusion of the anthocyanins into the pulp and seeds in a short treatment time (2-10 min), improving maceration. Grape juice with colloidal skin particles of less than 500 µm processed by Ultra-High Pressure Homogenization (UHPH) is nano-fragmented with high anthocyanin release. Anthocyanins can be rapidly extracted from skins using HHP and cell fragments using UHPH, releasing them and facilitating their diffusion into the liquid quickly. HHP and UHPH techniques are gentle and protective of sensitive molecules such as phenols, terpenes, and vitamins. Both techniques are non-thermal technologies with mild temperatures and residence times. Moreover, UHPH produces an intense inactivation of oxidative enzymes (PPOs), thus preserving the antioxidant activity of grape juices. Both technologies can be applied to juices or concentrates; in addition, HHP can be applied to grapes or bunches. This review provides detailed information on the main features of these novel techniques, their current status in anthocyanin extraction, and their effects on stability and process sustainability.

Characteristics and practical treatment technologies of winery wastewater: A review for wastewater management at small wineries

The wine-making industry drives tourism and rural revitalization in several countries. Meanwhile, winemaking generates wastewater at all production stages, mainly from cleaning of equipment, floors, vessels, and bottles. This review presents a comprehensive analysis with statistical characteristics on the overall quality and generation rate of winery wastewater since 2007, identifies the technologies used by wineries in pilot- and full-scale wastewater treatment systems, and offers insights on practical wastewater treatment at small wineries. The median wastewater generation rate has been reduced to 1.58 L/L-wine, with a weekly peaking factor of 1.6-3.4 and monthly peaking factor of 2.1-2.7. Winery wastewater is acidic and of high organic strength. The organic substances are largely biodegradable and constituent concentrations do not exceed 50% inhibitory levels for biological treatment. However, the small ratios of nitrogen and phosphorus to biochemical oxygen demand indicate substantial needs to supplement nutrients for aerobic biological treatment. The frequency of processes used to pretreat winery wastewater was in the order of sedimentation > coarse screening > equalization > neutralization. The most frequently reported treatment methods were constructed wetland, activated sludge process, membrane bioreactor, and anaerobic digestion. Advanced oxidation processes have been pilot tested for polishing. The best wastewater management practice at small wineries is physical pretreatment, followed by land-based treatment systems. Covered anaerobic lagoons and underground digesters are practicable anaerobic digestion designs to reduce organic loading to land-based treatment systems. Research is needed to develop sufficient design criteria for the best practicable treatment processes and compare land-based treatment systems at pilot and full scales.

Overview of Membrane Science and Technology in Portugal

Membrane research in Portugal is aligned with global concerns and expectations for sustainable social development, thus progressively focusing on the use of natural resources and renewable energy. This review begins by addressing the pioneer work on membrane science and technology in Portugal by the research groups of Instituto Superior Técnico-Universidade de Lisboa (IST), NOVA School of Science and Technology-Universidade Nova de Lisboa (FCT NOVA) and Faculdade de Engenharia-Universidade do Porto (FEUP) aiming to provide an historical perspective on the topic. Then, an overview of the trends and challenges in membrane processes and materials, mostly in the last five years, involving Portuguese researchers, is presented as a contribution to a more sustainable water-energy-material-food nexus.

Advances in Viticulture, Enology and Vitivinicultural Economy: Ciência e Técnica Vitivinícola 2020

Research insights arising from the sciences of Viticulture, Enology and Vitivinicultural Economy are crucial for responding to an everincreasing set of challenges - such as climate change, environmental issues and a global and more competitive market - faced by the players in the vitivinicultural sector. In this context, the scientific journals play a key role in spreading the knowledge acquired worldwide and contributing to the generation of new ideas and new research lines. The Ciência e Técnica Vitivinícola is one of the oldest and few scientific journals specifically devoted to these three branches of science. In 2020, twelve articles from several international research teams were published, covering a wide range of current topics, including: sustainability of viticulture and winemaking; modelling of climate impact on wine production; control of pests and diseases; management and adaptability of grapevine varieties; quality and differentiation of wine based on minority grapevine varieties, native yeasts from grapevine and winemaking technologies; wine authenticity and traceability; botrytized wines; human resource management in small wine companies.