• contact us
  • log in

NEWSROOM

29 Sep 2016
Wine Observatory on Sustainability at the FIVS Meeting in Ottawa
The annual meeting of the Internation Federation of Wines and Spirits (FIVS) will be held in Ottawa ...
03 Nov 2015
Sensory analysis: sustainable viticulture as tribute to the wine quality
For the 2015 edition of SIMEI - International Enological and Bottling Equipment Exhibition – the W...
01 Nov 2015
WINERY 2015: 7th IWA Specialized Conference on Sustainable Viticulture, Winery Wastes & Agri-industrial Wastewater Management
On behalf of the organizing committee, we are pleased to invite you to the 7th IWA Specialized Confe...
02 Oct 2015
First International Symposium on the Valorization of Wine-making By-products for the Food Sector
The main topic of the conference will be the discussion of possible uses of wine-making residues for...

Resource Center

19 Apr 2016
Global Wine Producers Environmental Sustainability Principles
Developed by FIVS, the Global Wine Producers Environmental Sustainability Principles (GWPESP) provide a framework to promote a coordinated, efficient and results-driven approach for the international
18 Apr 2016
Wine Sustainability. Past, Present, Future. Sensory characterization of wines as an integral dimension of sustainability
In the 2015 edition of the SIMEI congress it was decided to focus on the matter of sustainability from two different but complementary points of view: the socio-economic and environmental sustainabili
01 Oct 2014
First Report on Sustainable Winegrowing - towards EXPO Milano 2015
The First Report on Sustainable Winegrowing is the result of a complex journey that has involved 37 experts on the topic of sustainable wine from the technical and scientific community, united by this
15 Apr 2014
From Environmental to Sustainability Programs: A Review of Sustainability Initiatives in the Italian Wine Sector
The Italian wine industry is strongly committed to sustainability: the stakeholders’ interest for the topic is constantly growing and a wide number of sustainability programs have been launched in r

First International Symposium on the Valorization of Wine-making By-products for the Food Sector

Short description:

The main topic of the conference will be the discussion of possible uses of wine-making residues for the food sector. However, such specific valorization can realistically concern only a limited amount of by-products that should be properly estimated based on the real or potential market demand. It follows that it is necessary to identify the best by-products to be destined to the food sector, together with the required amount to be processed and other valorisation strategies that could allow for a final real industrial implementation of the proposed strategies.Other topics to be discussed in the conference are then related to alternative uses for the following sectors:: Energy, Agronomic, Cosmetic, Pharmaceutical, Materials. Also presentation of valorisation strategies of other agro-food residues that could be applied to oenological residues, will be considered.conference will offer some laboratory activities consisting in the degustation of typical products(cheeses and biscuits) enriched with wine-making residues from local grapes. The products will be paired with local selected typical wines.

Date of event:

Country:
ITALY

Kind of event:
Conference

Level of interest:
International

Promoter/ Organizer of the event:
Università Cattolica del Sacro Cuore; EXPERIENZA PAVESE Oltre ciò che vedi; G.A.L. Fondazione per lo Sviluppo dell'OltrePo Pavese

Place:
RICCAGIOIA S.C.P.A. Torrazza Coste – Pavia (IT)

Target:
- General public
- Professionals
- Academia
- Students
- Industry
- Researchers

Link/instruction to participate:
http://istituti.unicatt.it/eno_ing_agroAlimentare_First-International-Symposium-on-the-Valorization-of-Wine-making-By-products-for-the-Food

Reference Contact:
giorgia.spigno@unicatt.it


Material to download:
http://istituti.unicatt.it/eno_ing_agroAlimentare_Programme-2254