The POI consists in the study and implementation of a new process for reusing the exhausted marc and obtaining a new nutraceutical product based on the polyphenols contained in them. The conversion of the exhausted material from extraction into RDF will also be evaluated with consequent energy savings. Objectives of the POI: 1) implementation of a new process of reuse of the by-products of the winemaking process; 2) design and construction of a prototype for the pre-pilot production of the innovative product; 3) production of a nutraceutical product based on polyphenols; 4) study of the methods of energy recovery from by-products.
The partnership proposes an innovative process focused on the reuse of wine production by-products, generating new economic value for the companies in the sector (competitiveness), creating an innovative product with high added value (diversification). To achieve this goal, the partnership intends to create a prototype on a pre-pilot scale for the extraction of polyphenols from pomace, to create an innovative product, based on polyphenols extracted from the pomace, to be placed on the market. It will deal with the dissemination of the results of the innovation project to ensure an adequate transfer of innovation to farms.
The Operational Innovation Project has as its objective the use for nutraceutical purposes of what for now is a waste from the processing, that is, the pomace from the pressing of grapes. Currently the disposal of the by-products deriving from the winemaking process are subject to a defined management method that provides for the obligation of delivery to the distillery or of controlled disposal for alternative uses, through the POI it is intended to offer agricultural producers the opportunity to transform as an economic resource the waste from the winemaking process.
The POI is based on the belief that the diversification of corporate products is a strategic asset for every enlightened entrepreneur who thus protects himself from dangerous stagnations in the market for the main product.
We intend to enhance the by-products deriving from the winemaking process (pomace) by extracting the polyphenols, widely known for their antioxidant properties.
The POI therefore aims to transform a problem into a double opportunity, leading to an innovative product of nutraceutical interest and a certain energy recovery, while reducing the volume and impact of waste.
Nutraceutical product, based on the polyphenols contained in the pomace