Valorization of Wine Making By-Products

Valorization of Wine Making By-Products explores the recovery processes of wine making by-products, providing a comprehensive overview of their conventional and non-conventional uses. It highlights the potential of wine by-products as sources of bioactive phytochemicals and explores marketing potential and future perspectives. The book emphasizes the importance of efficient utilization of food processing by-products in the food industry and the need for sustainable waste management practices.

Format: Paperback / softback
Length: 366 pages
Publication date: 01 January 2021
Publisher: Taylor & Francis Ltd

Wine making by-products encompass a wide range of substances that are generated during the production of wine. These by-products include grape pomace, skins, seeds, and stems, which are often discarded as waste. However, there is growing interest in valorizing these by-products due to their potential economic and environmental benefits.

One of the conventional uses of wine making by-products is in the production of wine vinegar. Wine vinegar is a highly valued condiment that is used in various culinary applications, such as salad dressings, marinades, and sauces. It is produced by fermenting wine grapes with bacteria and then extracting the vinegar. The process of wine vinegar production can also generate additional by-products, such as acetic acid and ethanol.

Another conventional use of wine making by-products is in the production of animal feed. Grape pomace, skins, and seeds can be used as feed supplements for livestock. These by-products are rich in nutrients, such as fiber, vitamins, and minerals, which can improve the nutritional value of animal feed and reduce the environmental impact of animal agriculture.

In addition to their conventional uses, wine making by-products are also being explored for their non-conventional uses. For example, grape pomace can be used as a natural fertilizer, as it contains high levels of organic matter and nutrients that can improve soil fertility. Wine skins can be used as a source of tannins, which are natural compounds that can be used in the production of leather, paper, and other products.

Wine making by-products also have potential applications in the pharmaceutical and cosmetic industries. Grape pomace can be used as a source of bioactive phytochemicals, which are compounds that have been shown to have health benefits, such as anti-inflammatory and antioxidant properties. Wine skins can be used as a source of collagen, which is a protein that is important for skin health and beauty.

Valorization of wine making by-products is a growing area of research and development. There are several technological approaches that are being used to convert these by-products into valuable products. These include fermentation, extraction, and processing techniques, such as drying, grinding, and blending.

One of the key challenges in valorization of wine making by-products is the regulatory and legislative framework. Different countries have different regulations and policies regarding the use and disposal of wine making by-products. This can make it difficult for businesses to develop and implement sustainable valorization strategies.

Despite these challenges, there are several opportunities for businesses to develop and implement sustainable valorization strategies. One of the key opportunities is to develop partnerships with other industries, such as the food and beverage industry, to explore new applications for wine making by-products. Another opportunity is to invest in research and development to develop new technologies and processes that can improve the efficiency and sustainability of valorization.

In conclusion, wine making by-products are a valuable resource that can be used for a wide range of applications. Valorization of wine making by-products is a growing area of research and development, and there are several technological approaches that are being used to convert these by-products into valuable products. However, there are also regulatory and legislative challenges that need to be addressed to ensure the sustainable development of this industry. By developing partnerships with other industries and investing in research and development, businesses can contribute to the sustainability of the food and beverage industry and reduce the environmental impact of waste management.

Dimension: 235 x 156 (mm)
ISBN-13: 9781138894457