Wine Research Articles

Glutathione transferase VvGSTU60 is essential for proanthocyanidin accumulation and cooperates synergistically with MATE in grapes.

Proanthocyanidin, synthesized in the endoplasmic reticulum and stored in vacuoles, is key to grape and wine quality. Glutathione S-transferase (GST) plays a crucial role in proanthocyanidin accumulation. However, little is known about the mechanisms of GSTs in the process. Here, we found that a TAU-type GST VvGSTU60 is required for proanthocyanidin accumulation in Vitis vinifera. Gene expression analysis revealed a favorable correlation between the expression pattern of VvGSTU60 and proanthocyanidin accumulation in the seed of V. vinifera. We discovered that the overexpression of VvGSTU60 in grapes resulted in a significant increase in proanthocyanidin content, whereas the opposite effect occurred when VvGSTU60 was interfered with. Biochemical analysis indicates that VvGSTU60 forms homodimers and heterodimers with VvGST1. Interestingly, we also found that VvGSTU60 interacts with VvDTX41B, a MATE transporter protein localized on the tonoplast. Heterologous expression of VvDTX41B in the Arabidopsis tt12 mutant rescues the proanthocyanidin deficiency, and interfering with VvDTX41B expression in grapes remarkably reduces the accumulation of proanthocyanidin. In addition, compared with the VvGSTU60-OE callus, the content of proanthocyanidin in VvDTX41B-RNAi + VvGSTU60-OE callus was significantly decreased but higher than that in VvDTX41B-RNAi callus. The results suggest that VvGSTU60 and VvDTX41B are coordinated in proanthocyanidin accumulation. These findings offer new insights into the accumulation mechanisms of proanthocyanidin in plants and provide the molecular basis for optimizing grape quality and wine production.

Evaluation of Vegetative Characteristics of White Wine Grape Varieties for Growth and Yield Parameters in Semi-arid Conditions of India

The present study was conducted at ICAR- National Research Centre for Grapes, Pune during fruiting season of 2022-2023 and 2023-24. The variety Sauvignon Blanc stood out among white wine varieties, showing superior growth parameters like pruned biomass (0.853 Kg/vine), shoot length (102.56 cm), internodal length (7.89 cm), number of leaves (25.61/fruiting shoot) and yield parameter like number of bunches (60.50/vine). Minimum days taken to bud sprout (8.50 days) and higher shoot diameter (7.94 mm) was recorded in Charak-2. Higher leaf area was recorded in Riesling (3532.27 cm2/fruiting shoot) and Muscat Petit (150.21 cm2/leaf) varieties. Higher chlorophyll content was recorded in White Muscat (22.28 mg/ml). Higher number of berries (157.56/bunch) recorded in Trebbiano. Yield-related metrics like bunch weight (183.20 g) higher in Muscat Petit, 100 berry weight (186.80 g) in Riesling, yield in Marsanne (8.53 kg/vine and 10.32 MT/acre) for pooled mean basis.

Wine Pomace as Feed in Native Chicken Farming: A Revenue-Cost Analysis

Objective: This study analyzes the feasibility of using wine pomace as a feed supplement for native chickens in Bali, Indonesia, focusing on the financial benefits of this practice. Theoretical Framework: Small-scale farmers in Bali rely heavily on commercial feed for their chickens, which accounts for a significant portion of their expenses. This study explores the use of locally available grape wine pomace as a cost-effective alternative feed source. Wine pomace is rich in protein, fiber, and fat, making it a suitable ingredient for native chickens, especially KUB chickens. Method: This multi-stage study involves a survey to assess wine pomace availability, followed by fermentation and nutritional analysis. A feeding trial using a Completely Randomized Design evaluates the impact of different wine pomace percentages on chicken growth and performance. Economic analysis compares revenue and costs to determine profitability. Results and Discussion: Results show wine pomace is readily available, with nutritional value suitable for animal feed. A 5% wine pomace ration resulted in improved feed efficiency and increased profitability. Research Implications: This study highlights the potential of utilizing agro-industrial waste as a sustainable and cost-effective feed ingredient, promoting a circular economy approach in the poultry industry. Originality/Value: This research contributes to existing literature by exploring the potential of wine pomace as a feed ingredient for KUB chickens in Bali, providing valuable data on its nutritional composition and economic benefits.

Using a convection-permitting climate model to assess wine grape productivity: two case studies in Italy

Abstract. The article explores the potential use of climate models to reproduce wine grape productivity at a local scale in Italy. To this end, both single and multiple regression approaches are used to link productivity data provided by two Italian wine consortia with bioclimatic indices. Temperature- and precipitation-based bioclimatic indices are computed using the observational dataset E-OBS, the high-resolution climate reanalysis product SPHERA, the regional climate model CNRM-ALADIN, and the kilometer-scale convection-permitting climate model CNRM-AROME. The multiple regression method outperforms the single regression systematically, enhancing the ability of bioclimatic indices to explain productivity variability. The results show that productivity is strongly tied to temperature-based bioclimatic indices in the area of the Consorzio per la tutela del Franciacorta in northern Italy, while for the Consorzio del Vino Nobile di Montepulciano area in central Italy both temperature- and precipitation-based indices are relevant. Climate models, providing similar results as E-OBS and SPHERA, appear to be a useful tool to explain productivity variance. In particular, the added value of convection-permitting resolution is evident when precipitation-based indices are considered. This assessment shows windows of opportunity for using climate models, especially at a convection-permitting scale, to investigate future climate change impact on wine production.

Study of Wine Grape Pomaces from Different Vintages Regarding Their Use as Reliable Sustainable Antioxidants in Biobased Poly(Butylene Succinate)

Study of Wine Grape Pomaces from Different Vintages Regarding Their Use as Reliable Sustainable Antioxidants in Biobased Poly(Butylene Succinate)

RESEARCH ON THE GRAFTING AFFINITY OF VARIETY FOR WHITE WINES ′VRANCEA′ ON ROOTSTOCKS WITH DROUGHT RESISTANCE

Climate changes have considerably influenced the evolution of the thermal and water regime annually and during the growing season in the viticultural ecosystem of the Odobești vineyard. The use of drought-resistant rootstocks for grafting is one of the solutions to counteract this extreme phenomenon, which is increasingly present in the wine-growing areas of southern Moldova. The present paper presents preliminary results regarding the grafting affinity of the ʹVranceaʹ white wine grape variety created at RDSVO Odobești, on three rootstocks with drought tolerance obtained in the Romanian viticultural research (Drăgășani 70). M.′, ′Crăciunel 71 Bl.′, ′Ruggeri 140 Vl.′). The rootstock ′Berlandieri x Riparia Sel.Oppenheim 4 –4 Bl.′, was taken into the study as a control. The obtained results show a good and very good grafting affinity of the Vrancea variety on the ′Ruggeri 140 Vl.′ rootstock

Effect of bottle storage on the color, chemical composition, antioxidant activity, and physicochemical parameters of wild Andean blueberry (mortiño) wine

Andean blueberry (Vaccinium floribundum Kunth) wine, produced in the high Andean regions of Ecuador, presents a novel and promising alternative to traditional grape wines. This study aimed to characterize its physicochemical properties and chemical composition, as well as the effect of bottle storage aging on these characteristics. Results showed color shifted from deep red to yellow, over 24 months of bottle storage, reflecting changes in phenolic compounds. During storage, pH, titratable acidity, and sugar content decreased. Total phenolic content and anthocyanins decreased initially but stabilized after the first year. Antioxidant activity, measured by FRAP, increased over time, indicating potential health benefits. LC-MS/MS analysis revealed a complex phenolic profile, including anthocyanins, procyanidins, quercetin derivatives, and chlorogenic acid. This study provides new insights into the evolution of Andean blueberry wine during bottling, demonstrating that its chemical evolution is similar to that observed in blueberry wines from other varieties and geographical regions. Notably, this investigation extends beyond the previously reported 12-month stability studies for these wines, analyzing physicochemical properties and stability for up to 24 months of bottle storage. Future research could explore the effects of longer aging periods and various winemaking techniques to further enhance the wine's quality and appeal.

Modelling the climate changing concentrations of key red wine grape quality molecules using a flexible modelling approach

Grape (Vitis vinifera) composition is a weather-dependent determiner of wine quality. With changing climates, we can expect variation in wine-quality. To understand the extent of this we built path models to create a generalised Cabernet-Sauvignon grape quality model focusing on the total concentrations of six important molecular groups (sugar, pH, phenols, tannins, flavanols, anthocyanins). Path models statistically connect factors from input to output using a series of dependent models. As such, this modelling approach takes the output from one model and puts it into the next model as a chain. By varying climate inputs, we can simulate how changes in climate impact the final composition of the grapes throughout their ripening. We explore the impact of changes in composition under several climate change scenarios namely: changes in light, temperature, and rainfall by changing the climatic inputs to the path model. We find that, under moderate-projected climatic changes (a combination of RCP4.5 and SRES A2 and B2), we expect higher concentrations of sugars, lower acidity (a more neutral pH), and higher total concentrations of aromatic compounds (tannins, phenols, flavanols, and anthocyanins). We also find that an earlier start of ripening leads to the same result. These two results combined suggest the potential for stronger red wines in future, with more flavour-related compounds and in particular tannins which often give greater ageing potential.

D299T Mutation in CYP76F14 Led to a Decrease in Wine Bouquet Precursor Production in Wine Grape.

Bouquet is a crucial characteristic indicative of wine quality that develops during the aging stage. The cytochrome P450 VvCYP76F14 multi-functionally catalyzes linalool into (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, which are direct precursors for wine bouquet. Wine bouquet was closely related to VvCYP76F14 activities. The VvCYP76F14 genes were cloned from five wine grape varieties using a homologous cloning method. The variation in residues of VvCYP76F14s were assessed by multiple alignment of amino acid sequences. Functional studies were implemented by in vitro enzyme activity and transient over-expression systems. D299T variation was observed in VvCYP76F14s of 'Yantai 2-2-08', 'Yantai 2-2-19', and 'Yantai 2-3-37' offspring lines, which was correlated with the decreased content of wine bouquet precursors of (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, respectively. Notably, the key amino acid residue D299 was located at the phase 0 intron positions of VvCYP76F14 genes isolated from distinct wine grape varieties or offspring lines, respectively. Notably, VvCYP76F14s of the 'Yantai2-2-08', 'Yantai 2-2-19', and 'Yantai 2-3-37' mutant lines exhibited lower in vitro enzymatic activities than those of 'L35' and 'Merlot'. In addition, the transient expression of VvCYP76F14 cloned from 'L35' and 'Merlot' restored the levels of wine bouquet precursors in berries of three D299T mutant lines, respectively, whereas VvCYP76F14 cloned from D299T mutant lines failed. D299T variation was observed in three offspring lines and D299T mutation in VvCYP76F14 led to the decrease in wine bouquet precursor contents. VvCYP76F14 was implicated in the regulation of wine bouquet precursors in wine grapes.

A novel sustainable biocide against the fruit fly Drosophila suzukii made from orange peels

Drosophila suzukii (D. suzukii), a pervasive pest originating from Southeast Asia, presents a substantial risk to global agriculture. The ability of the female flies to lay eggs within fruits of varying maturity stages, combined with the accelerated offspring development within warmer climates, results in rapid population growth. This poses significant challenges for fruit production and viticulture, exacerbated by the increasing prevalence of pesticide resistance. We propose a solution to this growing issue using an attract-and-kill approach by making use of upcycled organic waste materials made from orange peels. Specifically, we have tested an innovative salty orange peel product (OPP) in a choice experiment, in which OPP and hydrogel (control) were made available to fruit flies in Petri dishes situated beneath red wine grapes. The number of dead flies in both Petri dishes were counted each day and fly maggots inside berries were extracted after four days. Since Petri dishes were covered with a red lid, flies only selected on the basis of olfactory cues. Our results showed a higher number of captured flies in Petri dishes containing OPP compared to those with the hydrogel control. Furthermore, a notable reduction in the number of maggots was observed inside grapes located above OPP compared to the grapes closer to the hydrogel control. Dilution of OPP was followed by a lower count of dead flies. In additional choice experiments, the concentration of NaCl was found to be positively correlated with the number of dead flies. This suggests an important lethal effect caused by high salt concentrations. In a final experiment, OPP was also compared to the commercially-available attractant called Drosalure™, which resulted in a slightly higher attractiveness of OPP to D. suzukii. These findings suggest that OPP holds potential as a cost-efficient and eco-friendly biocide made from organic waste material. OPP offered in attract-and-kill traps equipped with small entry holes is safe for bees and may replace other less eco-friendly control measures for D. suzukii in organic vineyards.

The preliminary study of antifungal and antibacterial properties of wine by-products

Background: Nowadays, the search for novel alternative antimicrobials has gained significant popularity. This surge is driven by the vast array of adverse effects of synthetic antimicrobials on human health and the environment. Consequently, the study of new natural sources of comparably ecologically safe and simultaneously effective antimicrobials is extremely important. In this context, the interest in wine by-products is growing due to their diverse beneficial properties. Traditionally considered industrial waste, wine by-products now offer promising opportunities. Notably, the unique climatic and geographical features of Armenian black grape varieties, such as Areni sev, make their by-products an attractive subject for study, with potential applications in agriculture. Objective: The study aims to investigate the antifungal and antibacterial properties of wine by-products obtained from the Areni sev grape variety. Methods: For the extraction of bioactive compounds, frozen and dry samples were homogenized. The maceration was performed in 70% hydroethanolic solution after incubation on a magnetic stirrer at room temperature. The obtained extracts were filtered through a 0.45 µm filter and evaluated for antifungal and antibacterial activity by disco-diffusion method. Results: Hydroethanolic extracts of wine by-products have exhibited antifungal and antibacterial activities. Specifically, the frozen samples demonstrated low antifungal activity against the Penicillium canescens with a 7.5 mm growth inhibition zone. In contrast, dried samples showed no antifungal activity. The highest antifungal activity was observed against Aspergillus niger with growth inhibition zones of 18 mm (frozen samples) and 15 mm (dried samples), respectively. Regarding antibacterial activity, wine by-product hydroethanolic extracts showed extremely low efficacy. Notably, frozen samples exhibited an 8 mm growth inhibition zone against Curtobacterium flaccumfaciens and 6.35 mm against Xanthomonas vesicatoria. Extracts from dried samples demonstrated a 6.35 mm inhibition zone against Curtobacterium flaccumfaciens and a 7 mm growth inhibition zone against Xanthomonas vesicatoria. Conclusion: Summarizing the results of the conducted experiments, it can be concluded that the used wine by-product derived from Areni sev grape has demonstrated notable antimicrobial activities, with a stronger emphasis on antifungal properties. The extracts obtained from frozen samples exhibited greater efficacy than those derived from dried samples. Future research plans include a more detailed investigation of Areni sev grape wine by-products. Keywords: wine by-product, grape pomace, Areni sev, bioactive compounds, antimicrobial properties

Enhancing Phenolic Profiles in ‘Cabernet Franc’ Grapes Through Chitooligosaccharide Treatments: Impacts on Phenolic Compounds Accumulation Across Developmental Stages

High-quality grape raw materials are fundamental for producing premium wine. Ensuring the quality of grape raw materials, particularly enhancing their phenolic profiles, significantly improves wine flavor. Therefore, this study focused on ‘Cabernet Franc’ grapes, where a 0.1% chitooligosaccharide (COS) solution was foliar sprayed during the green pea stage, the onset of veraison stage, and the mid-ripening stage to investigate the impact of exogenous COS treatment on the accumulation of phenolic compounds in grape berries. The results revealed that COS treatment during the green pea and the onset of veraison stages significantly increased the levels of total phenolic, total flavonoid, and total anthocyanin in grapes, with distinct effects on flavanols, phenolic acids, flavonols, and stilbenes, respectively. Eight key compounds most significantly influenced by the treatment were identified through orthogonal partial least squares discriminant analysis (OPLS-DA) and machine learning screening. Specifically, treatment during the green pea stage had a significant impact on total soluble solids, proanthocyanidin B1, catechin, and vanillic acid, while veraison treatment notably affected petunidin-3-O-(6″-O-p-coumaryl)-glucoside, cyanidin-3-O-(6″-O-p-coumaryl)-glucoside, cyanidin-3-O-glucoside and isorhamnetin. This study could provide valuable data references and theoretical support for applying COS in wine grapes and regulating high-quality raw materials.

Complete genome sequence of Microbacterium sp. che218, an endophyte isolated from Vitis vinifera cv. Chardonnay shoot xylem.

Microbacterium species are bacterial endophytes that live inside plants. We report the complete genome sequence of Microbacterium sp. che218, an endophyte isolated from the shoot xylem of the wine grape Vitis vinifera cv. Chardonnay.

Isolation and Characterization of a Novel Silicate-Solubilizing Bacterial Strain Staphylococcus ureilyticus MV-1 Associated with Grape Wine

Isolation and Characterization of a Novel Silicate-Solubilizing Bacterial Strain Staphylococcus ureilyticus MV-1 Associated with Grape Wine

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy.

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

Development of an Automatic Harvester for Wine Grapes by Using Three-Axis Linear Motion Mechanism Robot

In Japan, the aging and decreasing number of agricultural workers is a significant problem. For wine grape harvesting, especially for large farming areas, there is physical strain to farmers. In order to solve this problem, this study focuses on developing an automated harvesting robot for wine grapes. The harvesting robot needs high dust, water, and mud resistance because grapevines are grown in hard conditions. Therefore, a three-axis linear robot was developed using a rack and pinion mechanism in this study, which can be used in outdoor conditions with low cost. Three brushless DC motors were utilized to drive the three-axis linear robot. The motors were controlled using a control area network (CAN) bus to simplify the hardware system. The accuracy of the robot positioning was evaluated at the automated harvesting condition. The experiment results show that the accuracy is approximately 5 mm, 9 mm, and 9 mm in the x-axis (horizontal), y-axis (vertical), and z-axis (depth), respectively. In order to improve the accuracy, we constructed an error model of the robot and conducted a calibration of the robot. The accuracy was improved to around 2 mm of all three axes after calibration. The experimental results show that the accuracy of the robot is high enough for automated harvesting of the wine grapes.

Grapevine pangenome facilitates trait genetics and genomic breeding

Grapevine breeding is hindered by a limited understanding of the genetic basis of complex agronomic traits. This study constructs a graph-based pangenome reference (Grapepan v.1.0) from 18 newly generated phased telomere-to-telomere assemblies and 11 published assemblies. Using Grapepan v.1.0, we build a variation map with 9,105,787 short variations and 236,449 structural variations (SVs) from the resequencing data of 466 grapevine cultivars. Integrating SVs into a genome-wide association study, we map 148 quantitative trait loci for 29 agronomic traits (50.7% newly identified), with 12 traits significantly contributed by SVs. The estimated heritability improves by 22.78% on average when including SVs. We discovered quantitative trait locus regions under divergent artificial selection in metabolism and berry development between wine and table grapes, respectively. Moreover, significant genetic correlations were detected among the 29 traits. Under a polygenic model, we conducted genomic predictions for each trait. In general, our study facilitates the breeding of superior cultivars via the genomic selection of multiple traits.

Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products.

This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and hot maceration (50 °C; 48 h), followed by the 13-day (CS15; C15; H15) and 28-day (C30; H30) period, considering fermentation/maceration and extended post-fermentative maceration, were conducted. In CS15, the saignée procedure was applied before fermentation/maceration. After maceration, the separation of by-products was performed, followed by lyophilization and solid-liquid extraction. Then, individual phenols were analyzed using high-performance liquid chromatography (HPLC), and total phenolic content (TPC) and antioxidant activity (FRAP) were analyzed using UV/Vis spectrophotometry. The results showed grape skins and wine lees in all treatments had significantly increased TPC and FRAP values compared to the control. The highest concentration of total phenols (HPLC) in grape skins was found in CS15, at 978.54 mg/100 g DW. In wine lees, the highest concentration of total phenols was detected in the 30-day maceration treatments, at 582.04 mg/100 g DW in C30, and 595.83 mg/100 g DW in H30, despite the pre-fermentative procedure. In grape seeds, the highest concentration of total phenols was found in the control (K7), at 432.42 mg/100 g DW. Pre-fermentative heating together with extended 30-day maceration (H30) strongly reduced the total levels of phenols (HPLC and TPC) in grape seed samples. The findings implied an evident impact of pre- and post-fermentative technologies on phenols and antioxidant activity in wine by-products of cv. Teran (Vitis vinifera L.).

Investigation of the Influence of Different Filler Contents of Wine Pomace in PBS on Fracture Mechanics Properties

Biobased polybutylene succinate (PBS) represents a promising alternative to petrochemical-based polymers. The use of this biopolymeris limited in many areas by its low resilience against environmental influences. With the help of bio-based stabilizers the thermo-oxidative degradation process can be slowed down. Suitable stabilizing additives are natural antioxidants present in plant extracts with a high flavonoid content, which can be found in grapes, wine and wine by-products. PBS was modified with two different bio-stabilizers based on wine grape pomace. The highest filler content tested was 20 wt.-%. In addition to improving stability, the additives also impact the polymer’s mechanics. The influence of these functional fillers on the fracture mechanical properties was examined in a quasi-static test. The crack growth was recorded using integrated video monitoring. Based on the results, the corresponding crack resistance curve and tearing modulus were determined depending on filler type and content. Additional optical analysis was used to correlate fracture mechanics and structure. The two bio-stabilizers based on red (RWP) and white wine pomace (WWP) differs distinctly in terms of their influence on fracture mechanical properties. The Influence of RWPon the fracture toughness is significantly higher than that of WWP. Especially at lower filler contents with RWP, there is a strong increase in the fracture mechanics parameter tearing modulus (TJ) and an increase in the slope of the R-curve. With 5 wt.% RWP DOM the TJ is 13.64 x 102, whereas with WWP Silv a value of only 6.39 x 102 can be achieved. This difference is also reflected in the increase in the R-curves. With 5 wt.% a slope of the fitted R-curve of 265.59 (RWP DOM) and 121.02 (WWP Silv) could be determined with the first derivative. In the optical analysis it was noticeable that the RWP particles were more homogeneously dispersed in the matrix while the WWP filler tended to agglomerate. The inhomogeneous distribution and strong agglomeration tendency can be attributed to a higher sugar content of WWP and a higher particle size distribution. The top cut (D97) of WWP Silv is 62.37 ± 0.05 µm and that of RWP DOM is 51.97 ± 0.09 µm.

Cultural Perspectives on the Sustainable Use and Added Value of Plant-Based Food Dyes—A Case Study from Bulgaria

Raised personal health awareness and social environmental responsibility put pressure on the agri-food industry to adopt more sustainable ways of production, including the use of more natural ingredients, reducing waste, conservation and the regeneration of resources and energy. Plant-based colorants are ecologically friendly alternatives to artificial food dyes, especially with regards to the current reports on the adverse effects of some of the latter on human health. Various plants are traditionally used by many cultures to obtain vivid food coloration; however, the knowledge and means to produce them becomes less and less accessible to urbanized societies, and affordable organic alternatives are not always available on the market. An online questionnaire was performed to explore the awareness on plant-based dyes and pro-environmental attitudes of Bulgarian customers through the lens of Orthodox Easter eggs dyeing and the obtaining of plant dyes. From a total of 294 adult participants, only 5% reported a strict preference for natural dyes, while more than half of them (54%) were found to use natural and artificial ones concomitantly or switching between both. Of 45 plant taxa used for egg coloration, 12 were most frequently cited with many new additions of imported plants. Most of the used plant-based dyes were common fruits, spices, herbal infusions and even food waste like onion peels and avocado pits that were readily available from home gardens, markets and food shops. Additionally, we made a review of the scientific literature regarding their antioxidant and antimicrobial activity against food spoilage bacteria and foodborne pathogens isolated from eggs. All frequently used taxa were reported to exhibit antibacterial activities against Gram-positive and Gram-negative bacteria and possess antioxidant activity due to the presence of various polyphenols, essential oils and other compounds. Grape and red wine, roselle and stinging nettle are the species with the most diverse antibacterial activity, effective against 15 out of the 16 bacterial species of spoilage and foodbourn microorganisms included in our focus. The antimicrobial activities, however, were found mostly tested against bacterial strains in vitro, and further studies are needed to confirm their potential antibacterial activity when applied to Easter/boiled eggs or other food products. Our findings suggest that traditional cultural practices, as a multifaceted and engaging phenomenon, have the potential to promote environmental responsibility and a healthy lifestyle using both contemporary and traditional knowledge.