Chestnut Enological Tannins in Winemaking

Description
Join us for a scientific exploration of Castanea sativa (chestnut) flower–derived extracts and their potential role in wine stabilization. These natural compounds, rich in hydrolysable tannins and flavonoids, have shown promising antioxidant and antimicrobial properties that may enhance wine stability and reduce the need for sulfur dioxide.

This session will present the latest research on the chemistry and mechanisms of these extracts, discuss results from pilot and industrial-scale applications, and consider practical implications for winemaking. The developers of the technology will share insights from their ongoing work and field experience, providing a unique perspective at the intersection of enology, natural product chemistry, and innovation.

Presenters:

Dr. Isabel Fernandes is the R&D coordinator at Tree Flowers Solutions, S.A., where she leads product and process development. With over 20 years of research experience across multiple industrial sectors, her work spans polymer synthesis, micro- and nanoencapsulation of natural extracts, and functionalization of food and cosmetic products. Her current focus is on oenological processes and the development of innovative processing aids for winemaking.

Dr. Márcio Carocho is an assistant researcher at the Polytechnic University of Bragança (Portugal) and co-founder of Tree Flowers Solutions, a biotech company developing sustainable technologies for the agrifood and wine sectors. His research centers on food science and natural product chemistry applied to enology. A highly cited scientist in the food field, he has authored over 90 scientific papers, 12 book chapters, and holds three patents.