Development, upon the available R&D studies carried on by Università degli Studi di Padova, of one small-scale industrial plant to integrate the extraction process of grape seed proteins into a tannin extraction process already present in CAVIRO company to obtain a final product that can be firstly applied as fining agent for wine industry.
Reduction of the overall environmental burden / footprint of winemaking process in the transition from traditionally-used protein gelatin of animal origin and protein extracts from food crops to grape seed proteins. In specific, the goal is to find the optimal balance between high-quality protein contents and resources used in the extractions (water, energy, chemicals, etc.).
Replication of the circular business model experienced by CAVIRO at larger European scale to demonstrate that the technology/approach for proteins extraction and revalorization is – upon certain conditions disclosed by the project - technically feasible and economically sustainable by most of the European winemakers, environmentally less impacting than animal-base proteins clarification process and - overall – in line with healthy and sustainable dietary patterns streamlined by the Farm-to-Fork strategy.
Project 101074362 – LIFE21 – ENV – IT – SEEDSPRO2WINE is co-funded with the contribution of the European Commission, under the LIFE Program – Circular Economy and Waste - Grant Agreement n. LIFE21-ENV-IT-SEEDSPRO2WINE/101074362
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