Ricerc@Sapienza

In recent times, the feasibility of sourcing the bioactivity and health-promoting activity of anthocyanins, flavanols, stilbenes and phenolic acids from viticulture and winery by-products was explored. In particular, pomace, wine lees, and pruning stalks attracted a great deal of interest among scientists, technologists, and businesses. Traditional solid-liquid extraction methods employ hazardous solvents, such as hydrocarbons, alcohols and chloro-alkanes.

This article studies the energetic potential of biogas obtainable from winery waste production through an anaerobic digestion (AD) process, within the territorial context of Emilia Romagna in Italy. The winery district produces about 5.2 million tons of grapes. These wastes are processes by anaerobic digestion in 5 biodigesters, this methodology allows to re- introduce in the production process 800,000 tons of food waste, consisting of: vegetable waste, wood chips and waste from pruning.

Cantina Fiorentino, progettata e diretta da Angelo Verderosa, è la prima cantina in Irpinia, terra vinicola dell'Appennino campano, ad essere realizzata in legno e con tecniche di bio-architettura. Il progetto si è aggiudicato il Premio per la sostenibilità architettonica InArch 2015.

The Salcheto winery, located in Montepulciano (Italy) has undertaken a process of reduction of primary energy consumption and implementation of green energy technologies. Thanks to bio-architecture solutions, the winery has reduced the energy consumption of 54%. The rest of the energy is covered by photovoltaic panel, wood biomass and geothermal energy. A horizontal ground source heat exchanger (GSHE) plant is used to cooling a part of the pressed grapes and control the wine production temperature.