Proposta para a valorização de resíduos da produção de vinho espumante no Turismo Enogastronómico

Introduction: Oenogastronomic tourism is increasingly focusing on the circular economy and sustainability. After the second alcoholic fermentation in the bottle, the yeast encapsulated in calcium alginate beads used in sparkling wine production loses viability and is discarded by the wineries. Objective: This work explored the potential of the Triple Layer Business Model Canvas (TLBMC) as a support to develop solutions, focused on gastronomic innovations, such as vinaigrettes, to recycle and valorise sparkling wine production waste. Methods: The methodology of TLBMC was used to create a proposal for a model regarding the economic, environmental and social perspectives. Four vinaigrettes were developed on a laboratory scale in distinct flavour profiles, all of them with 3.5% w/w calcium alginate beads: mint (V-Air), algae (V-Water), spicy (V-Fire) and mushroom (V-Earth). Moreover, purchase intention with a group of 40 consumers was assessed. Results: The integration of circular economy principles within gastronomic innovation was examined through key aspects of the TLBMC, including value proposition, key activities, resources, partnerships and customer relations. The purchase intention analysis of four vinaigrette formulations revealed that V-Earth had the highest positive results (36% probably buy, 44% certainly buy), followed by V-Fire (35% and 30%). Conclusion: Adopting a circular economy approach by recycling waste from the sparkling wine industry could lead to innovative gastronomic products and services aimed at oenogastronomic tourists who value sustainability, the circular economy and culinary innovation.