The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.
The partnership behind the innovation, developed over a two-year project endorsed by European research and development network Eureka, is now looking for commercial partners to develop products including the powder.
Ingredients used in the fermentation process are traditionally discarded but the organic chemistry experts Spectral Service Gmbh says the healthy properties of wine can also be retrieved from the leftovers, and can be used as a food additive.
Spectral Services’ Dr Gabriele Randele, who leads the ProVino project said: “We worked from the principle that if omega-3-fatty acids are good for you, it’s better to eat fish than to swallow a supplement. By adding red wine powder to products we also wanted to keep some of the taste and colour of red wine.”
Red wine contains proteins, B vitamins, minerals and polyphenols, which are thought to prevent heart or circulation diseases, inflammation and thrombosis.
The ProVino project collected wine waste materials from vineyards in regions including Mosel, Rheinland-Pfalz, and the Ahr and worked with product development specialist Technologie-Transfer-Zentrum to test the powders in food and drink as well as cosmetic applications. They found different wine varieties produced very different tasting powders and different powder concentrations were suitable for different products.
Using a low-heat drying process which would not destroy ingredients, they developed powders which contained high amounts of nutrients, including a high dose of protein and polyphenols. Production application trials were then begun. “In some products the powder is too acidic and it wasn’t nice,” Randele said. “In others, the fruity taste of the grapes in combination with the acidic effect is refreshing.”
The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.
The partnership behind the innovation, developed over a two-year project endorsed by European research and development network Eureka, is now looking for commercial partners to develop products including the powder.
Ingredients used in the fermentation process are traditionally discarded but the organic chemistry experts Spectral Service Gmbh says the healthy properties of wine can also be retrieved from the leftovers, and can be used as a food additive.
Spectral Services’ Dr Gabriele Randele, who leads the ProVino project said: “We worked from the principle that if omega-3-fatty acids are good for you, it’s better to eat fish than to swallow a supplement. By adding red wine powder to products we also wanted to keep some of the taste and colour of red wine.”
Red wine contains proteins, B vitamins, minerals and polyphenols, which are thought to prevent heart or circulation diseases, inflammation and thrombosis.
The ProVino project collected wine waste materials from vineyards in regions including Mosel, Rheinland-Pfalz, and the Ahr and worked with product development specialist Technologie-Transfer-Zentrum to test the powders in food and drink as well as cosmetic applications. They found different wine varieties produced very different tasting powders and different powder concentrations were suitable for different products.
Using a low-heat drying process which would not destroy ingredients, they developed powders which contained high amounts of nutrients, including a high dose of protein and polyphenols. Production application trials were then begun. “In some products the powder is too acidic and it wasn’t nice,” Randele said. “In others, the fruity taste of the grapes in combination with the acidic effect is refreshing.”
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