{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,11]],"date-time":"2025-12-11T21:07:03Z","timestamp":1765487223384,"version":"build-2065373602"},"reference-count":38,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,8,27]],"date-time":"2025-08-27T00:00:00Z","timestamp":1756252800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Portuguese Foundation for Science and Technology (FCT)","award":["UIDB\/00681","UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/00681","UIDB\/04129\/2020"]}]},{"DOI":"10.13039\/501100001871","name":"Research Centre for Natural Resources, Environment and Society\u2014CERNAS","doi-asserted-by":"publisher","award":["UIDB\/00681","UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/00681","UIDB\/04129\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Linking Landscape, Environment, Agriculture and Food, Research Unit","award":["UIDB\/00681","UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/00681","UIDB\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>Wine and food tourism has increasingly embraced the principles of the circular economy and sustainability. During the bottle-fermented production of sparkling wine, yeast encapsulated in calcium alginate beads gradually loses viability. After the secondary alcoholic fermentation, these beads are usually discarded. This pilot-scale study investigates how the wasted beads can be valorised by incorporating them into vegan vinaigrettes. The vegan vinaigrettes were developed on a laboratory scale with distinct flavour profiles, all containing 3.5% (w\/w) calcium alginate beads: mint (V-Air), seaweed (V-Water), spicy (V-Fire) and mushroom (V-Earth). Forty untrained panellists assessed the samples on a nine-point hedonic scale and with Just-About-Right (JAR) scale. Viscosity and colour were also measured in the final samples. Vf-Fire and Vf-Earth vinaigrettes stood out in terms of overall appreciation, particularly colour and consistency, with Vf-Earth receiving the highest average score (7.10 \u00b1 1.58). The presence of alginate beads was well appreciated, with an average score of 6.26 \u00b1 2.14. Across all formulations, the average pH decreased from 3.75 \u00b1 0.01 to 3.37 \u00b1 0.01. This pH reduction benefits food safety. These vegan vinaigrettes offer a sustainable and innovative alternative for reusing sparkling winemaking waste as a by-product, with strong potential for gastronomic appeal among wine or food tourists.<\/jats:p>","DOI":"10.3390\/pr13092736","type":"journal-article","created":{"date-parts":[[2025,8,27]],"date-time":"2025-08-27T15:49:34Z","timestamp":1756309774000},"page":"2736","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Gastronomic Valorisation of a Sparkling Wine By-Product Through Innovative Vegan Vinaigrettes"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-1739-7753","authenticated-orcid":false,"given":"Catarina","family":"Flores","sequence":"first","affiliation":[{"name":"Polytechnic University of Coimbra, Rua da Miseric\u00f3rdia, Lagar dos Corti\u00e7os, S. Martinho do Bispo, 3045-093 Coimbra, Portugal"},{"name":"School of Agriculture (ISA), Lisbon University, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Faculty of Science and Technology, NOVA University Lisbon, Campus of Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-5766-5204","authenticated-orcid":false,"given":"Tamara","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"Polytechnic University of Coimbra, Rua da Miseric\u00f3rdia, Lagar dos Corti\u00e7os, S. Martinho do Bispo, 3045-093 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-6656-2404","authenticated-orcid":false,"given":"In\u00eas","family":"Santos","sequence":"additional","affiliation":[{"name":"Global Wines, S.A., Quinta das Sarzedas, 3430-144 Carregal do Sal, Portugal"}]},{"given":"Catarina","family":"Prista","sequence":"additional","affiliation":[{"name":"School of Agriculture (ISA), Lisbon University, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Linking Landscape, Environment, Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3857-3544","authenticated-orcid":false,"given":"Goreti","family":"Botelho","sequence":"additional","affiliation":[{"name":"Polytechnic University of Coimbra, Rua da Miseric\u00f3rdia, Lagar dos Corti\u00e7os, S. Martinho do Bispo, 3045-093 Coimbra, Portugal"},{"name":"Research Center for Natural Resources, Environment and Society (CERNAS), Polytechnic University of Coimbra, Bencanta, 3045-601 Coimbra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"129","DOI":"10.3390\/gastronomy2040010","article-title":"Valorization of Cynara cardunculus L. Var. Scolymus Processing By-Products of Typical Landrace \u201cCarciofo Di Montelupone\u201d from Marche Region (Italy)","volume":"2","author":"Alessandroni","year":"2024","journal-title":"Gastronomy"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"H\u00f8jlund, S., and Mouritsen, O.G. (2025). Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future. 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