Project-DiVina – MORECoLAB – Montanhas de Investigação

Identification & Background

Name of the project: DiVina – Strategy for the Valorisation of Persimmons in the Vinegar Industry

Project Code: 20651_DiVina | NORTE2030-FEDER-02089700

OPERATION SHEET

The persimmon is a fruit appreciated for its sweet flavor and numerous health benefits. Persimmons produced in Portugal’s Douro region are mostly of astringent varieties, and a significant portion of the production is discarded because it does not meet the required standards for consumption in terms of color, shape, ripeness, and size. To enhance the local economy and contribute to greater food sustainability, it is essential to find solutions for the valorization and reuse of these fruits.
The DiVina Project emerges from this need, aiming to develop two innovative products for the vinegar industry:
A persimmon vinegar from the Douro region, in liquid form, with distinctive organoleptic characteristics and preserving the fruit’s bioactive properties;
A powdered persimmon vinegar that retains the flavor and bioactive characteristics of the liquid vinegar, intended for the gourmet market.

Operation Code: NORTE2030-FEDER-02089700

Project Number: 20651

Approval Date: 03/09/2025

Start Date: 01/10/2025

Completion Date: 30/09/2028

Total elegible investment: 760 974,40 €

Total eligible investment: 610 704,67€

Promoter: Ameztoy & Almeida, Lda.

Copromotors:
MORE – Laboratório Colaborativo Montanhas de Investigação – Associação;
Instituto Politécnico de Bragança.

To study the bioactive and chemical properties of persimmons from the Douro region at different ripening stages.
To study and optimize the vinegar production process, with a view to future scale-up.
To evaluate the bioactive and organoleptic properties of persimmon vinegar.
To optimize the spray-drying process for obtaining persimmon vinegar in powder form.
To scale up the fermentation process to produce persimmon vinegar in both liquid and powdered forms.

Technical specifications and preliminary studies.
Study of vinegar production processes.
Study of the spray-drying process for obtaining powdered vinegar.
Demonstration of developed products.
Dissemination, communication, and exploitation of the project results.
Project management.

Persimmon vinegar from the Douro region, in liquid form, featuring distinctive organoleptic characteristics and preserving the fruit’s bioactive properties.
Powdered persimmon vinegar, retaining the flavor as well as the nutritional and bioactive characteristics of the liquid vinegar, intended for a gourmet market.

Identification & Background

MOrada

Contactos

horário de funcionamento

address

Contacts

working hours