
Handbook of Grape Processing By-Products
Sustainable Solutions
Description
Key Features
- Presents in-depth information on grape processing
- Addresses the urgent need for sustainability within wineries
- Reveals the opportunities of reutilizing processing by-products in profitable ways
- Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
Readership
Agricultural or food engineers who work in the wine making industry and are seeking to improve their grape by-products management by actively utilizing the waste in effective applications, Researchers working in related food and environmental fields; Food scientists and technologists; Environmental, agricultural and chemical engineers; Professionals working in the food industry and wineries
Table of Contents
1: State of the Art in Grape Processing By-Products
- Abstract
- 1.1. Introduction: An Overview on World Grape Production and Processing
- 1.2. Characteristics of Solid Grape By-Products and Conventional Disposing Techniques
- 1.3. The Grape Processing Solid Residues: Waste or By-Products?
- 1.4. Alternative and Innovative Disposing Strategies of Solid Grape By-Products
- 1.5. Conclusions
2: The Biorefinery Concept for the Industrial Valorization of Grape Processing By-Products
- Abstract
- 2.1. Introduction
- 2.2. Grape Marc: Characterization and Content
- 2.3. Skin: Characterization and Content
- 2.4. Stalks: Characterization and Content
- 2.5. Seeds: Characterization and Content
- 2.6. Vine Shoots: Characterization and Content
- 2.7. Wine Lees: Characterization and Content
- 2.8. Products Obtained From Grape Processing By-Products
- 2.9. Possibilities of Integral Valorization of Grape Processing By-Products
- 2.10. Conclusions
- Acknowledgments
3: Vermicomposting of Winemaking By-Products
- Abstract
- 3.1. Introduction
- 3.2. Basis and Principles of Vermicomposting
- 3.3. Vermicomposting of Grape Bagasse: a Case Study
- 3.4. Conclusions
- Acknowledgments
4: Reuse of Vine-Shoots Wastes for Agricultural Purposes
- Abstract
- 4.1. Vine-Shoot Wastes Generation
- 4.2. Chemical Composition of Vine-Shoots
- 4.3. Effect of Toasting on Vine-Shoots Chemical Composition
- 4.4. Vine-Shoots Uses
- 4.5. Innovative Application in Agriculture: Vine-Shoots Aqueous Extracts as Viticultural Biostimulants
- 4.6. Conclusions
- Acknowledgments
5: Extraction of Bioactive Compounds from Grape Processing By-Products
- Abstract
- 5.1. Introduction
- 5.2. Bioactive Phenolics From Winery by-Products
- 5.3. Winery Waste—Fractions
- 5.4. Conventional Methodologies for the Extraction of Bioactive Compounds From Grape Processing By-Products
- 5.5. Deployment—Commercial Products
- 5.6. Conclusions
- Acknowledgments
6: Membrane Technologies for the Separation of Compounds Recovered From Grape Processing By-Products
- Abstract
- 6.1. Introduction
- 6.2. Membrane Separations for the Recovery of Valuable Compounds
- 6.3. A Case Study for the Fractionation of Phenolic Fractions Derived From Wine Lees Using UF
- 6.4. Antioxidant Capacity of Ultrafiltrated Extracts
- 6.5. Conclusions
7: Emerging Technologies for the Recovery of Valuable Compounds From Grape Processing By-Products
- Abstract
- 7.1. Introduction
- 7.2. Extraction Methods of Valuable Compounds
- 7.3. Valuable Compounds Recovery From Grape Processing By-Products
- 7.4. Conclusions
8: Patent Survey
- Abstract
- 8.1. Introduction
- 8.2. Protected Intellectual Property and Innovation
- 8.3. Conclusions
- Acknowledgment
9: Oenological Applications of Winemaking By-Products
- Abstract
- 9.1. Introduction
- 9.2. Contribution to Wine Phenolic Fraction
- 9.3. Contribution to Wine Tannins and Their Astringency
- 9.4. Contribution to Wine Antioxidant Capacity
- 9.5. Contribution to Wine Aroma
- 9.6. Contribution to Wine Acidity
- 9.7. Conclusions
10: Applications of Recovered Bioactive Compounds in Food Products
- Abstract
- 10.1. Introduction
- 10.2. Bioactive Components of Grape Processing By-Products
- 10.3. Use of Recovered Bioactive Compounds as Antioxidants
- 10.4. Use of Recovered Bioactive Compounds as Coloring Agents
- 10.5. Use of Recovered Bioactive Compounds as Antimicrobials
- 10.6. Use of Recovered Bioactive Compounds as Texturizing Agents
- 10.7. Use of Recovered Bioactive Compounds as a Source of ADF
- 10.8. Potential Nutraceutical Applications of Specific Grape Pomace Phenolics
- 10.9. Conclusions
11: Grape Processing By-Products as Active Ingredients for Cosmetic Proposes
- Abstract
- 11.1. Introduction
- 11.2. Active Compounds of Grape Processing By-Products for Cosmetic Proposes
- 11.3. Bioactivity of GPB Compounds as Cosmetic Ingredients
- 11.4. Grape-Derived Cosmetics Already in the Market
- 11.5. Future Perspectives
- 11.6. Conclusions
- Acknowledgments
Product details
- No. of pages: 326
- Language: English
- Copyright: © Academic Press 2017
- Published: March 27, 2017
- Imprint: Academic Press
- Paperback ISBN: 9780128098707
- eBook ISBN: 9780128098714
About the Editor
Charis Galanakis
Affiliations and Expertise
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