CNIS experts attend the 47th World Congress of Vine and Wine and deliver an academic report
Date: 11 5, 2026
From October 12 to 14, the 47th World Congress of Vine and Wine and the General Assembly of the International Organisation of Vine and Wine (OIV) were held in Yinchuan City, Ningxia Hui Autonomous Region. The research team for natural products from the Division of Agriculture and Biotechnology of CNIS was invited to attend and made a special report at the safety and health session of the congress, which was titled Study on Extraction Optimization and Anti-aging Effects of Four Forms of Polyphenols from Grape Seeds.
The wine industry generates large amounts of by-products such as grape seeds and grape skins, most of which are discarded directly, resulting in a waste of biological resources and environmental pressure. Grape seeds are rich in active substances such as polyphenolic compounds, which possess multiple physiological activities such as antioxidant, anti-inflammatory, and anti-aging effects, making them functional raw materials with great development potential. At present, research on polyphenols in grape seeds at home and abroad focuses mostly on the readily extractable free phenolic fraction, with less attention paid to bound polyphenols such as glycosidic phenols, esterified phenols, and insoluble bound phenols. As a result, the overall biological activity of grape seeds has been underestimated, constraining the in-depth development and utilization of grape seed resources.
The team leader from CNIS systematically introduced the team’s research findings on detection methods for polyphenols in grape seeds, graded extraction processes, compositional analysis of polyphenols across different varieties, and efficacy evaluation of anti-aging effects in vitro and in model organisms. The research found significant differences among grape varieties in total polyphenol contents and in the distribution of the four polyphenol forms. Free phenols were identified as the predominant form of grape seed polyphenols and exhibited the strongest anti-aging activity, providing theoretical and technical support for developing by-products of grape seeds into functional foods and novel food ingredients.
The CNIS team will make efforts in basic and applied research on polyphenols in grape seeds, promote the implementation of research outcomes, in response to the needs for resource utilization of by-products of the wine industry, and provide technical support for the high-quality development of China’s grape and wine industry.
The wine industry generates large amounts of by-products such as grape seeds and grape skins, most of which are discarded directly, resulting in a waste of biological resources and environmental pressure. Grape seeds are rich in active substances such as polyphenolic compounds, which possess multiple physiological activities such as antioxidant, anti-inflammatory, and anti-aging effects, making them functional raw materials with great development potential. At present, research on polyphenols in grape seeds at home and abroad focuses mostly on the readily extractable free phenolic fraction, with less attention paid to bound polyphenols such as glycosidic phenols, esterified phenols, and insoluble bound phenols. As a result, the overall biological activity of grape seeds has been underestimated, constraining the in-depth development and utilization of grape seed resources.
The team leader from CNIS systematically introduced the team’s research findings on detection methods for polyphenols in grape seeds, graded extraction processes, compositional analysis of polyphenols across different varieties, and efficacy evaluation of anti-aging effects in vitro and in model organisms. The research found significant differences among grape varieties in total polyphenol contents and in the distribution of the four polyphenol forms. Free phenols were identified as the predominant form of grape seed polyphenols and exhibited the strongest anti-aging activity, providing theoretical and technical support for developing by-products of grape seeds into functional foods and novel food ingredients.
The CNIS team will make efforts in basic and applied research on polyphenols in grape seeds, promote the implementation of research outcomes, in response to the needs for resource utilization of by-products of the wine industry, and provide technical support for the high-quality development of China’s grape and wine industry.