The wine industry faces the challenge of finding more sustainable ways to minimize waste products and use resources efficiently. One promising approach is the fermentation of side streams generated during wine production – including grape pomace, vine leaves, and wine lees. These materials are rich in valuable bioactive compounds that can be transformed through fermentation into innovative products with diverse applications.
The Power of Fermentation
A look at successful projects
An inspiring example of sustainable innovation is the "Sustainable Beverages" project, funded by the German Federal Ministry of Education and Research (BMBF) within the BioBall funding. The project's goal is to develop a fermented, non-alcoholic beverage made from vine leaves. The phenol-rich leaves of certain grape varieties are fermented to create an aromatic drink with health-promoting properties. This project demonstrates how interdisciplinary collaboration between biotechnologists, oenologists, and winemakers can result in new products that conserve resources and create economic opportunities.
Why Fermentation Matters
Fermentation plays a crucial role in making wine production more sustainable by:
- Enhancing nutrition: Fermentation with beneficial microorganisms releases nutrients from by-products, boosting health benefits.
- Creating unique flavors: Fermented by-products develop complex flavor profiles that appeal to consumers.
- Supporting circular economy and zero waste: The process reintegrates waste into the production cycle, promoting sustainability.
In a nutshell: Fermentation is more than a production or preservation method – it is a gateway to sustainability and innovation in the wine industry. Through creative use of fermentation, winemakers can reduce waste, create new revenue streams, and offer consumers unique, healthful products. This ancient biotechnology is paving the way for a more sustainable and flavorful future in wine production.
Read more in the chapter “Sustainable Approaches in Viticulture: From Wastes and Side Streams to High-Value Products” (https://doi.org/10.1007/10_2025_281). Experts from BRAIN Biotech wrote this as part of the Springer book series "Advances in Biochemical Engineering/Biotechnology".