Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain
high-quality horticultural crops. This practice results in the discarding of a large number of …

Insects are currently of interest due to their high nutritional value, in particular for the high
concentration of quality protein. Moreover, it can also be used as an extender or binder in …

Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an
alternative to vinegar in different food preparations. In this study, pickled cucumber …

Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional
ingredient. However, phenols may negative affect sensory quality of food. Chemical and …

Phenolic acids represent about one-third of the dietary phenols and are widespread in
vegetable and fruits. Several plants belonging to both vegetables and medical herbs have …

Unripe grapes are a potential source of bioactive compounds which can exert antioxidant
and antimicrobial activity. However, very little information is available about the composition …

Grapes are known to contain high quantity of polyphenolic compounds, including caffeic,
coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric …

Crop thinning is a common practice performed in the vineyard consisting of whole clusters or
individual fruits being removed after flowering is attained. Current studies have reported that …

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 …