Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review

Motti, Riccardo; Bonanomi, Giuliano; Falco, Bruna de

doi:10.1007/s00217-021-03948-y

Cited by 16 publications

(38 citation statements)

References 95 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With a view to sustainability and a zero-waste circular economy, in recent years new strategies have been developed to enhance the blooming of the marketable products obtained from industrial waste recovery operations [ 10 , 11 , 12 , 13 , 14 ]. However, nowadays most wine entrepreneurs claim to deliver the pomace to the distillery for the production of Grappa, while they dispose of the waste stalks, lees, and wastewater [ 15 , 16 , 17 ]. As foreseen in ISO_14000 and ISO_14001, the wine trade is required to downsize its ambient impact, by adopting environmentally friendly technologies and strategies, which allow, for instance, the lowering of water consumption, the recycling of by-products, and the lowering of waste [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera

Cataldo

Fucile

Manzi³

et al. 2023

Plants

View full text Add to dashboard Cite

Climate change and compostinS1g methods have an important junction on the phenological and ripening grapevine phases. Moreover, the optimization of these composting methods in closed-loop corporate chains can skillfully address the waste problem (pomace, stalks, and pruning residues) in viticultural areas. Owing to the ongoing global warming, in many wine-growing regions, there has been unbalanced ripening, with tricky harvests. Excessive temperatures in fact impoverish the anthocyanin amount of the must while the serious water deficits do not allow a correct development of the berry, stopping its growth processes. This experiment was created to improve the soil management and the quality of the grapes, through the application of a new land conditioner (Zeowine) to the soil, derived from the compost processes of industrial wine, waste, and zeolite. Three treatments on a Sangiovese vineyard were conducted: Zeowine (ZW) (30 tons per ha), Zeolite (Z) (10 tons per ha), and Compost (C) (20 tons per ha). During the two seasons (2021–2022), measurements were made of single-leaf gas exchange and leaf midday water potential, as well as chlorophyll fluorescence. In addition, the parameters of plant yield, yeast assimilable nitrogen, technological maturity, fractionation of anthocyanins (Cyanidin-3-glucoside, Delphinidin-3-glucoside, Malvidin-3-acetylglucoside, Malvidin-3-cumarylglucoside, Malvidin-3-glucoside, Peonidin-3-acetylglucoside, Peonidin-3-cumarylglucoside, Peonidin-3-glucoside, and Petunidin-3-glucoside), Caffeic Acid, Coumaric Acid, Gallic Acid, Ferulic Acid, Kaempferol-3-O-glucoside, Quercetin-3-O-rutinoside, Quercetin-3-O-glucoside, Quercetin-3-O-galactoside, and Quercetin-3-O-glucuronide were analyzed. The Zeowine and zeolite showed less negative water potential, higher photosynthesis, and lower leaf temperature. Furthermore, they showed higher levels of anthocyanin accumulation and a lower level of quercetin. Finally, the interaction of the beneficial results of Zeowine (soil and grapevines) was evidenced by the embellishment of the nutritional and water efficiency, the minimizing of the need for fertilizers, the closure of the production cycle of waste material from the supply chain, and the improvement of the quality of the wines.

show abstract

Section: Introductionmentioning

confidence: 99%

Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera

Cataldo

Fucile

Manzi³

et al. 2023

Plants

View full text Add to dashboard Cite

show abstract

“…Even if Italy basically remains the country of wine drinkers—wine as a real food and not as an intoxicating drink [ 5 , 6 ]—there is a variety of traditional alcoholic beverages, such as distillates, liquors, aromatized and fortified wines, that are obtained by peculiar timeless production rituals based on the use of traditional local ingredients, such as parts or extracts from aromatic herbs or plants [ 1 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although these preparations have been typically produced on a domestic scale and consumed at home or in the community, they have been lately revalued and placed on village and urban markets, and e-commerce as well [ 9 ]. Indeed, the consumption of traditional beverages would sensitize the modern consumer on current issues, such as the valorization of the territory and local customs [ 1 , 7 ], and the preservation of the traditional ecological knowledge and cultural diversity of the Mediterranean area [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, the principle “waste as a resource” already observed in many application areas [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ], may also apply to such a sector, since the traditional beverage may be regarded as a circular and sustainable product obtained from the recovery and recycling of inexpensive and residual plant sources, thus avoiding the massive overharvesting of the species [ 8 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

“…Even if Italy basically remains the country of wine drinkers-wine as a real food and not as an intoxicating drink [5,6]-there is a variety of traditional alcoholic beverages, such as distillates, liquors, aromatized and fortified wines, that are obtained by peculiar timeless production rituals based on the use of traditional local ingredients, such as parts or extracts from aromatic herbs or plants [1,7,8]. Although these preparations have been typically produced on a domestic scale and consumed at home or in the community, they have been lately revalued and placed on village and urban markets, and e-commerce as well [9].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging

Bella

Porretti

Albergamo

et al. 2022

Foods

View full text Add to dashboard Cite

Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological parameters, chromaticity, volatiles, and inorganic elements. Then, experimental data were visually interpreted by a principal component analysis (PCA). PCA revealed that most of oenological parameters (i.e., alcoholic grade, total dry extract, sugars, organic acids, and phenolic compounds) had a scarce discriminating power. Additionally, ethyl esters were only present in younger products, while remaining at quite constant levels. Conversely, certain metals (i.e., Mg, Na, Mn, Zn, and Cu), chromatic properties, and pH differentiated older Amarena bottles from the younger counterpart. Particularly, acetaldehyde and furanic compounds proved to be valid aging markers. A sensorial analysis highlighted that fruity and floral odors and flavors characterized younger beverages, while dried fruity, nutty, and spicy notes were displayed by older products, along with the valuable attribute of “oxidized” typically observed in aged Sherry wines. Overall, this study may encourage the production and commercialization of the Amarena wine, thus preserving the cultural heritage of the Mediterranean area.

show abstract

Island biocultural diversity in the Mediterranean: the case study of Sardinia

Nazari,

Pungetti,

Hong

et al. 2024

Reg Environ Change

View full text Add to dashboard Cite

The Mediterranean Basin is a hotspot for biological and cultural diversity, and this is particularly evident in its islands, even though little attention has been paid to their remarkable biocultural diversity. In order to elucidate this characteristic phenomenon, we present a review of the literature on biodiversity and cultural studies in Sardinia. From the review, it has emerged that the island can serve as an excellent case study and a model for the development of a methodology on the topic, which can be applied to the entire Mediterranean Basin. An Island Biocultural Diversity Initiative for the Mediterranean Region has therefore been set up to support the preservation of biocultural diversity and Traditional Ecological Knowledge (TEK) in Mediterranean islands, with Sardinia as its primary hotspot.

show abstract

Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review

Cited by 16 publications

References 95 publications

Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera

Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera

Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging

Island biocultural diversity in the Mediterranean: the case study of Sardinia

Contact Info

Product

Resources

About