Circular-based alternative protein extraction from grape seeds for the wine-making process

Introduction

In the EU wine industry, 28 Mio tons/y of grape are harvested while almost 5.6 Mio tons of grape pomace are produced as a sidestream. 40% of it is destined for a low waste-hierarchy stage (fertilizer or fuel) although the grape seeds are rich in proteins that shall be extracted and revalorized by the wine industry due to their high techno-functional value.

Importance of Grape Seed Proteins

Indeed, proteins extracted from grape seeds (EPV) could be used in a key phase of the winemaking process, which is the "clarification," consisting of the stabilization treatment.

Project Overview

SEEDSPRO2WINE implements a circular business model based on a pioneering and mature R&D results industrial process for the extraction of proteins from de-tannified grape to be exploited as a fining agent in the wine industry. This aims to replace the traditionally used protein gelatine of animal origin (characterized by a greater environmental footprint) and protein extracts from food crops like pea and potato (characterized by an ethical conflict with food production and by allergen limits related to gluten content).

Barriers to Valorization

So far, significant barriers have prevented the efficient valorization of grape seed protein extract as a new circular business model. There are currently no industrial technologies capable of extracting proteins from grape seeds with a sustainable return on investment (RoI). However, recent studies conducted by UNIPD delivered a TRL-6 solution that could overcome the barriers to industrial exploitation and lead to efficient yield and extraction rates.

Project Goals and Projections

Due to progressive extraction system optimization and protein characterization, the system will produce 24 tons/y of EPV by the end of the project, while 120 tons/y are planned by 2031, covering 17% of Italian protein demand (5% EU).

Environmental Impact

Comparing our process with animal-based protein, a reduction of a range of 384-1200 kg CO2/y by 2026 (1920-6000 kg CO2/y from 2031) is expected. Compared to vegetable-based protein, SEEDSPRO2WINE can reduce the current GHG emissions thanks to circular-based protein extraction from grape seeds for the winemaking process.