Resveratrol is the most important biopotential phytoalexin of the stilbene group (natural polyphenolic secondary metabolites), synthesized naturally by the action of biotic and abiotic factors on the plant. The yield of individual bioactive compounds isolated from grapevine components, products and by-products is directly dependent on the conditions of the synthesis, extraction and identification techniques used. Modern methods of synthesis and extraction, as well as identification techniques, are centred on the use of non-toxic solvents that have the advantages of the realisation of rapid extractions, maintenance of optimal parameters, and low energy consumption, being a challenge with promising results for various industrial applications. Actionable advances in identifying and analysing stilbenes consist of techniques for coupling synthesis/extraction/identification methods that have proven accurate, reproducible and efficient. The main challenge remains to keep resveratrol compositionally unaltered while increasing its microbiome solubility and stability as a nutraceutical in the food industry.

Resveratrol, a valuable compound found in grapevines, is found in significant amounts in grapes and wine, but also in other parts of the plant (leaves, roots, shoots) and derived products (juice, raisins, powders, grape pomace). Synthesis factors considerably influence the resveratrol content, and research aims to optimise these factors to maximise yield, with applications in agriculture, food, cosmetics, and medicine. This literature survey aims to review and synthesise existing knowledge on aspects of resveratrol chemical structure and isomers, biological properties and factors influencing resveratrol synthesis and content in grapevine, sources of resveratrol in grapevine components, products, and by-products. Current research is focusing on methods to stabilise resveratrol to in-crease the functionality of food products and the bioavailability of the compound in the colon, thereby contributing to human health, which reflects the interdisciplinary interest in the use of resveratrol as an ingredient with nutraceutical properties.

The generation of byproducts during the production of apple and carrot juices can negatively impact the environment. Using these byproducts as functional ingredients represents an integrated and innovative strategy for today’s food industry. This review aims to provide a comprehensive analysis of the progress made over the past decade in the applications of apple and carrot pomace in the food industry, with an emphasis on qualitative analyses (compositional, sensory, functional) in the context of promoting sustainability and resource efficiency. The main quality parameters of apple and carrot pomace and pomace powders, as well as of the composite food products in which they were incorporated, were examined with the optimal dosage. The analysis reveals the extent to which the studied powders can improve—or fail to improve—the nutritional, functional, or sensory parameters of composite products, while accounting for environmental impact and sustainable practices within the context of circular economy. It is found that the industrial reintegration of apple and carrot pomace has nutritional, functional, and bio-packaging development potential, with the main remaining challenge being the development of solutions to preserve the color and rheology of composite products.

This study aimed to assess the influence of recent climatic conditions and cultivar on the timing of key phenological stages in grapevines. For this purpose, five table grape varieties with different ripening periods, grown at the Murfatlar viticultural center and vineyard in Romania, were studied. This vineyard is challenged by current cli-matic changes. At the local level, data have been recorded showing constant climatic changes, with changing temperature and humidity regimes. These data will lead to management problems that other vineyards are already facing. The study covered the period from 2000 to 2019 and tracked the timing of the onset of vegetative phases, as recorded in the number of days from January 1 to that point, according to the BBCH phenological scale. The results showed that the length of the vegetation period depends not only on the variety but also on the viticultural year, due to annual climatic variability. Changes in the duration of the vegetative phases were evidenced, with a trend towards advancing ripening.