Handbook of Grape Processing By-Products

Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.

Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors.

• 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

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

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