Giovanna Ottaviani Aalmo is a researcher at NIBIO – the Norwegian Institute of Bioeconomy Research. Her work focuses on sustainable bioeconomy, systems thinking, and social innovation, with particular attention to how circular and nature-based transitions can be designed in ways that are responsible, democratic, and place-based. She works extensively on EU-funded projects at the intersection...
Malolactic fermentation is a key biological deacidification process in winemaking, in which L-malic acid, naturally present in grapes, is converted into L-lactic acid and carbon dioxide, resulting in a reduction of wine acidity. Lactic acid bacteria can be introduced at various stages of production, before alcoholic fermentation, during co-inoculation, or through sequential inoculation with...
The transition toward a climate-neutral European economy requires scalable solutions for producing low-carbon hydrogen while addressing the growing challenge of waste management. This study presents the ongoing development of an experimental modular system for green hydrogen generation integrating renewable-powered electrolysis with thermochemical conversion of waste-derived syngas obtained...
The compositional changes in grapes caused by global warming are compromising the quality of wines in Mediterranean regions. Recent studies have shown that hot vintages and severe water stress lead to an increase in pH and a decrease in the acidity of grapes. These phenomena are one of the main causes of changes in the acidity and sensory profiles of wines. To date, the production sector has...
Abstract
Global rosé wine production is on the increase, but high temperatures in warm climates influence colour intensity and aromatic freshness, ultimately affecting sensory quality [1,2]. Applying non-Saccharomyces yeasts and lactic acid bacteria in combination with Saccharomyces cerevisiae in sequential inoculations offers a promising strategy to enhance colour expression and...
In the Sicilian context, blue circular economy and social innovation are developing within the same territory, but their integration is still partial and not yet fully consolidated. Within the broader framework of EU strategies on the circular economy, the European Green Deal and zero-waste objectives, marine biomass valorisation has emerged as a regional pathway toward resource efficiency....
In recent years, the modern fishing and aquaculture sectors have focused on sustainable technological innovation to improve the quality, safety and shelf life of fish products. These innovative systems include using alternative ingredients in feed, such as insect or algae proteins, to improve production efficiency and product quality. Furthermore, several studies have demonstrated that...
This study aims to evaluate the potential of enzymatic extract derived from artichoke to induce coagulation in a plant-based beverage formulated from chickpeas. The goal is to explore plant-based alternatives to traditional animal rennet for the development of clean-label dairy-free products.
To obtain the enzymatic extract, dried artichoke flowers were homogenized in 50 mL of 50 mM sodium...
Ecological transition requires innovation models that integrate environmental sustainability, social ethics, and economic feasibility. This study proposes a circular economy model based on the valorization of algal biomass, including invasive species, transforming organic waste into high-value resources through biorefinery processes. Aqueous and alcoholic extracts from Ulva ohnoi and...
