EU projects
After three years of research through the New Grape Seed Product Development Project, three new grape seed products – oil, flour and grape seed extract – were launched. The new products were made from by-products of wine production. During the three years that the project lasted in cooperation with the Faculty of Food Technology from Osijek, the production processes were studied from the separation of raw materials to the completion of the new products. HACCP plans and technical specifications of the equipment for the production of new products were prepared, while the employees of the winery acquired the knowledge for the production and commercialization of the new products.
COLD PRESED OIL FROM THE GRAPE SEEDS
From different varieties of dried grape seeds, an oil is obtained by cold pressing, which is primarily intended for consumption as salad oil, but is also used in the cosmetics industry. The oil is rich in essential fatty acids (linoleic, linolenic acid), which humans need to consume with food in order to have a positive effect on the heart and cardiovascular system. Consumption of grape seed oil reduces the risk of heart disease by 41-55% and, together with tocopherols and phytosterols, leads to an increase in HDL levels (good cholesterol) and a reduction in LDL levels (bad cholesterol).
You can use grape seed oil for massage, tap it under your eyes and add 10-15 drops of oil to your hair shampoo for hair treatment or arrange a few drops within all your hair.
SEED GRAPE FLOUR
Cake is a valuable by-product of the cold pressing of grape seeds. Its grinding produces flour which, due to its high nutritional value, finds an application in the food industry (bakery, confectionery) and in the preparation of the mixture for animal feed.
EXTRACT OF THE GRAPE SEED
Through various extraction processes of grape seeds and flour obtained from the cake, we obtain an extract rich in bioactive substances (polyphenols, flavonoids, etc.) that have a beneficial effect on the body, reduce oxidative stress, neutralize free radicals, reduce blood cholesterol levels and have a protective effect on the vascular