Waste generated from the agro-food industry represents a concerning environmental, social
and economic issue. The Food and Agriculture Organization of the United Nations defines …

The abundant sugar and water content make grapes highly susceptible to rot by pathogenic
bacteria, which accounts for millions of dollars in revenue loss each year. Herein, to alleviate …

The food sector's interest in sustainability and the demand for novel bioactive compounds
are increasing. Many fruits are wasted every year before ripening due to various climatic …

Every year great amounts of high-quality wine grapes are left on the vine unpicked, and
consequently lost, to control the overproduction in wine areas with limited appellation …

This study assessed the economic viability of producing verjus (“green juice”) from cluster-
thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a …

The wine sector is actively working to add value, increase sustainability, and reduce waste
streams. One great example is to use thinned grapes, that are usually left to rot, to make …

Unripe grapes are released as a waste product during viticulture. In this study, verjuices
extracted from unripe grapes were encapsulated with maltodextrin (MD) and pectin (PEC) to …

The biomass of thinned unripe grape (TUR) was investigated and estimated in China and
the world. In addition, the physicochemical parameters, nutritional and functional …

The wine sector is working to add value, enhance sustainability and reduce waste, yet often
creating new products with unknown consumer acceptance. Verjuice, juice made from …

Background: Grapes contain thousands of chemical compounds, including sugars, organic
acids, phenolic compounds, minerals, organic nitrogen, amino acids, and aromatic …