Valorization of Wine Making By-Products.

ISBN:

9781482255348

Title:

Author:

Bordiga,, Matteo.

Personal Author:

Bordiga,, Matteo.

Edition:

1st ed.

Physical Description:

1 online resource (365 pages)

Contents:

Front Cover -- Contents -- List of Figures -- Preface -- Editor -- Contributors -- Chapter 1: Overview -- 1.1 Introduction -- 1.2 Environmental and Economic Challenges -- 1.2.1 Food Waste Issues -- 1.2.2 Wine Production -- 1.3 The Current State of the Vitiviniculture World Market -- 1.4 Vitivinicultural Production Potential -- 1.4.1 The Areas under Vines in European Vineyards -- 1.4.2 Outside the European Union -- 1.5 Wine Production (Resulting from Grapes Harvested in the Autumn of 2014 in the Northern Hemisphere and in the Spring of the Same Year in the Southern Hemisphere) -- 1.5.1 Within the European Union -- 1.5.2 Outside the European Union -- 1.6 Evaluation of World Consumption -- 1.7 Trends in the World Wine Trade -- 1.8 Top Wine Exporters -- 1.9 Top Wine Importers -- 1.10 The Five Largest Wine Markets -- 1.11 Wine Production-Consumption in China -- References -- Chapter 2: Wine Making Process -- 2.1 Overview -- 2.2 Vines -- 2.2.1 General Considerations -- 2.3 Grapes -- 2.3.1 Grape Growing -- 2.3.2 Terroir -- 2.3.3 Soil -- 2.3.4 Climate -- 2.3.5 Slope -- 2.3.6 Good Viticulture Practices -- 2.3.7 Grape Berry Development and Composition -- 2.3.8 Vineyard and Grape Waste -- 2.4 Wine -- 2.4.1 Grape Harvest and Documentation -- 2.4.2 Pre-Fermentation Operations -- 2.4.3 Pressing -- 2.4.4 Alcoholic Fermentation -- 2.4.5 Maceration -- 2.4.6 Malolactic Fermentation -- 2.4.7 Fermentation By-Products -- 2.4.8 Post-Fermentation Operations -- 2.4.9 Wine Aging -- 2.4.10 Wood -- 2.4.11 Reactions -- 2.4.12 Stabilization -- 2.4.13 Fining -- 2.4.14 Tartaric Stabilization -- 2.4.15 Filtration -- 2.4.16 Winery Wastewater -- References -- Chapter 3: Wine Making By-Products -- 3.1 Overview -- 3.1.1 Industrial Economy -- 3.2 Overall Nutritional Composition -- 3.3 Vines -- 3.3.1 Pruning -- 3.4 Grapes -- 3.4.1 Stems -- 3.4.2 Pomace -- 3.4.3 Seeds and Seed Oil.

3.5 Wines -- 3.5.1 Yeast Lees -- 3.5.2 Tartaric Acid -- 3.5.3 Carbon Dioxide -- 3.5.4 Wastewater -- 3.6 Challenges and Opportunities -- Acknowledgments -- References -- Chapter 4: Technological Aspects of By-Product Utilization -- 4.1 Introduction -- 4.2 Animal Feed and Health -- 4.3 Fertilizers -- 4.4 Combustion Process -- 4.5 Biomass for Biofuels -- 4.6 Distillation -- 4.7 Conventional and Nonconventional Extraction Techniques for the Extraction of Phenolics -- 4.7.1 Extraction Parameters -- 4.7.2 Novel Conventional Technologies for the Extraction of Bioactives from Wine By-Products -- 4.8 Food and Non-Food Applications -- 4.8.1 Phenolics -- 4.8.2 Food Ingredients -- 4.8.3 Health Applications -- 4.8.4 Applications in Meat Products -- 4.8.5 Grape-Seed Oil -- 4.8.6 Non-Food Applications -- 4.9 Fermentation -- 4.10 Green Material -- 4.10.1 Grape Stalks -- 4.10.2 Grape Leaves -- 4.11 Challenges and Opportunities -- Acknowledgments -- References -- Chapter 5: Regulatory and Legislative Issues -- 5.1 Food Industry Waste -- 5.2 Reduce, Reuse, and Recycle -- 5.3 California's Issue -- 5.3.1 Solid Waste Reduction and Management -- 5.4 New Zealand's Issue -- 5.5 European Union's Issue -- 5.5.1 Turning Waste into a Resource -- 5.5.2 European Commission Legislation Related to Wastewater Management -- 5.5.3 Community Legislation in the Field of Waste Management -- 5.6 South Africa's Issue -- 5.7 Australia's Issue -- References -- Chapter 6: Sustainability Issues -- 6.1 What Is the Definition of Sustainability? -- 6.2 Why Sustainable Winegrowing? -- 6.3 Environmental Impact of Wine Production -- 6.4 European Wine Regulations -- 6.5 OIV (Organization Internationale De La Vigne Et Du Vin) -- 6.5.1 OIV-Mission (Laid Out in a Triennial Strategic Plan) -- 6.5.2 Resolution CST 1/2004 Development of Sustainable Vitiviniculture.

6.5.3 Resolution CST 1/2008 Guidelines for Sustainable Vitiviniculture: Production, Processing, and Packaging of Products -- 6.6 Italian Wine Industry -- 6.7 Environmental Sustainability Assessment of Winegrowing Activity in France -- 6.8 The LIFE HAproWINE Project-Environmental Sustainability of the Wine Sector in Castilla y León (Spain) -- 6.9 Lodi Winegrowing Commission Sustainable Workbook and Lodi Rules -- 6.10 Sustainable Winegrowing in New Zealand -- 6.11 Sustainability in Practice and Low Input Viticulture and Enology -- 6.12 Integrated Production of Wine in South Africa -- 6.13 California's Sustainable Winegrowing Program -- 6.14 VineBalance, New York State's Sustainable Viticulture Program and Long Island's Sustainable Winegrowing -- 6.15 Wines of Chile Sustainability Program -- 6.16 McLaren Vale Sustainable Winegrowing Australia -- 6.17 United Kingdom Vineyard Association -- 6.18 General Conclusions and Discussion -- References -- Chapter 7: Marketing Potential -- 7.1 Introduction -- 7.2 Grapes -- 7.2.1 Composition -- 7.2.2 Production -- 7.2.3 Grape Prices -- 7.3 Grape By-Products -- 7.3.1 Facts -- 7.3.2 Pomace -- 7.3.3 Lees -- 7.4 Closing Remarks -- References -- Chapter 8: Future Perspectives -- 8.1 Oligosaccharides -- 8.2 Oligosaccharide Production -- 8.3 Extraction of Polysaccharides from Natural Sources -- 8.4 Production of Oligosaccharides by Acid Hydrolysis -- 8.5 Production of Oligosaccharides by Enzymatic Hydrolysis -- 8.6 Production of Oligosaccharides by Physical Hydrolysis -- 8.7 Purification of Oligosaccharides -- 8.8 Potential Case Study I -- 8.8.1 Prebiotic Oligosaccharides: A Biorefinery Approach to Valorize Vine and Wine Making By-Products -- 8.8.2 Primary Objectives -- 8.8.3 Secondary Objectives -- 8.8.4 Methods -- 8.8.5 Schematic Scheduling Activities -- 8.8.6 Potential Applications, Impact -- 8.9 Spent Grape Pomace.

8.9.1 Potential of By-Products -- 8.9.2 Potential Exploitation of Residues from Vineyards and Wine Production -- 8.10 Potential Case Study II -- 8.10.1 Spent Grape Pomace: Still a Potential By-Product -- 8.10.2 Distillation Process -- 8.10.3 Extraction of Fatty Acids and Phenolic Compounds -- 8.10.4 Phenolic Compound Analysis -- 8.10.5 Proanthocyanidin Analysis -- 8.10.6 Fatty Acid Analysis -- 8.10.7 Antiradical Activity -- 8.10.8 Statistical Analysis -- 8.10.9 Results -- 8.11 Discussion -- 8.12 Conclusions -- References -- Back Cover.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Milton :

Taylor & Francis Group,

2015.

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Summary

An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver

Author Notes

Dr. Matteo Bordiga earned his PhD in food science from Universit�el Piemonte Orientale, Novara, Italy, in 2010. He received his MS in chemistry and pharmaceutical technologies from the same university. Currently, Dr. Bordiga is a postdoctoral fellow working on wine aroma analysis. Dr. Bordiga's main research activity is in the area of food chemistry, investigating the different classes of polyphenols under analytical, technological, and nutritional points of view. More recently, his research interests shifted toward wine chemistry, where he focused on the entire production process-from vine to glass. He has published more than 20 research papers in peer-reviewed national and international journals. Dr. Bordiga's current research is focused on two major areas: first, the development and application of analytical chemistry techniques to study wine flavor chemistry and the physicochemical interactions of flavors with nonvolatile wine components and, second, elucidation of the chemical mechanisms for observed health effects of wine and wine components. In the area of wine quality, his current interest is on the effect of oxidation on wine chemistry and how this affects important quality parameters of wine, such as taste and color. Dr. Bordiga also contributed to the development of general analytical methodologies of interest in wine by-products analysis. Considering this, over the past few years, wastes of winemaking have attracted considerable attention as potential sources of bioactive phytochemicals, which could be used for various purposes in the pharmaceutical, cosmetic, and food industries. All related research activities have been developed through important collaborations with foreign institutions, such as the Department of Foods Science and Technology, Foods for Health Institute, the University of California, Davis, United States; Fundacion Parque Cientifico y Tecnologico de Albacete; and Instituto Regional de Investigacion Cientifica Aplicad

Reviews (1)

Choice Review

Pollutants are often viewed as an out of place or unwanted resource. The contributors to Valorization of Wine Making By-Products present broad information from a large selection of food science and chemistry research perspectives. The authors suggest that there are a myriad of potentially valuable constituents in viticultural and enological waste products. The monograph flows from an assessment of environmental concerns regarding these waste products through recognition of public, industrial, and governmental efforts to ameliorate their impacts. It also includes a listing of waste constituents of potential value. To encompass the full range of subjects regarding the topic, marketing issues are presented and followed by an examination of future potentials for extracted by-products. This timely, in-depth presentation makes a strong case for potential commercial utilization of wine by-products currently considered waste. At the same time, the presentations collectively offer a basis for reduced quantities of wine production waste disposal. The material is at an elevated level and is highly recommended for upper-division students, scientists, government regulators, and industry persons seeking to reduce wine production waste and turn pollutants into economic resources. Summing Up: Highly recommended. Upper-division undergraduates and above; faculty and professionals. --Gordon Stanley Howell, Michigan State University