Sustainable bioconversion of excess grape must into polyhydroxyalkanoates by Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034

Wine production generates significant quantities of by-products each year, among which surplus grape must is notable for its high content of fermentable sugars, organic acids, and polyphenols. As wine consumption declines and grape must surpluses grow, identifying sustainable valorization strategies becomes increasingly critical. This study investigates for the first time the potential use of red and white grape musts as substrates for polyhydroxyalkanoates (PHAs) production by two well-characte