Handbook of Grape Processing By-Products

Sustainable Solutions

Charis M. Galanakis

• Publisher: Academic Press
• Year: 2017
• Print ISBN: 9780128098707
• eBook ISBN: 9780128098714
• Topic: Biological Sciences
• Subtopic: Horticulture
• Index: Biological Sciences

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

1

State of the Art in Grape Processing By-Products

Giorgia Spigno^*

Laura Marinoni^**

Guillermo D. Garrido^*
* Institute of Oenology and Agro-Food Engineering, Università Cattolica del Sacro Cuore, Piacenza, Italy
^** Center for Dairy and Fodder Crops Research, CREA - Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Lodi, Italy

Abstract

Grapes are one of the largest fruit crops in the world and their processing into wine or juice generates huge amount of solid residues, including vine shoots, stalks, pomace, lees, and spent filter cakes. If disposed of through landfill and incineration without energy production, the residues are to be considered wastes, while if suitable recovery and recycling options are applied, they become by-products. This chapter is an attempt to review the legislative constrains that rule the management of grape processing (in particular winemaking) residues in different countries, together with the different actually implemented solutions. Besides the most conventional treatment options, the emerging and nonconventional options are also reviewed. The chapters ends with some concluding remarks on the key points that will have to be taken into account in the development and implementation of strategies for a sustainable, lawful, integral, and remunerative recovery of grape processing residues.

Keywords

bioactives

by-products

grape

recovery

waste

winemaking

1.1. Introduction: An Overview on World Grape Production and Processing

Grapes are one of the largest fruit crops in the world. FAOSTAT (2013) reports a 77.18 Mton production in 2013 with China (11.55 Mton), Italy (8.01 Mton), USA (7.74 Mton), Spain (7.48 Mton), and France (5.52 Mton) being the top five producers. The other fruit crops with a larger production than grape are (always according to FAOSTAT, 2013) watermelon (108.93 Mton), bananas (105.96 Mton), and apples (80.82 Mton).

In 2013 the world wine production was 27.42 Mton, with 57% of production in Europe, followed by Americas (25.7%), Asia (7.5%), Oceania (5.4%), and Africa (4.5%). The top five wine producers include France (4.29 Mton), Italy (4.11 Mton), Spain (3.20 Mton), USA (3.22 Mton), and Chile (1.83 Mton). The situation has slightly changed in 2015, with an estimated world production of 27.5 million of hL and Italy (4.89 MhL), France (4.74 MhL), Spain (3.66 MhL), USA (2.21 MhL), and Argentina (1.34 MhL) being the five top producers (OIV, International Organisation of Vine and Wine, 2015).

Referring to the 2013 production and considering an average wine-grape yield of 0.7 L/kg and an average wine density of 0.99 kg/L (Charrondiere et al., 2012), it can be calculated that about 50% of the world’s grapes were processed into wine. If it is assumed that only the national grape is used for wine production, the percentage of grape processed into wine resulted higher in the top wine producers: almost 100% in France, 70% in Italy, 80% in Spain, and 60% in USA.

Processing of grape into juice is definitely a minor reality compared to winemaking. In fact, FAOSTAT (2013) reports a 0.76 Mton world production concentrated in the Americas (73.7%), with only 21% and 5.1% in Europe and Asia, respectively. Also the top world grape juice producers are not the same as the top wine producers, with USA the leading one (0.31 Mton), followed by Spain (0.15 Mton), Argentina (0.14 Mton), Brazil (0.06 Mton), and Chile (0.05 Mton).

Residues generated from juice or wine grape processing are partly the same and partly different. At the primary production level, vine shoots (...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Preface
• 1: State of the Art in Grape Processing By-Products
• 2: The Biorefinery Concept for the Industrial Valorization of Grape Processing By-Products
• 3: Vermicomposting of Winemaking By-Products
• 4: Reuse of Vine-Shoots Wastes for Agricultural Purposes
• 5: Extraction of Bioactive Compounds from Grape Processing By-Products
• 6: Membrane Technologies for the Separation of Compounds Recovered From Grape Processing By-Products
• 7: Emerging Technologies for the Recovery of Valuable Compounds From Grape Processing By-Products
• 8: Patent Survey
• 9: Oenological Applications of Winemaking By-Products
• 10: Applications of Recovered Bioactive Compounds in Food Products
• 11: Grape Processing By-Products as Active Ingredients for Cosmetic Proposes
• Index