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Handbook of grape processing by-products : sustainable solutions / edited by Charis M. Galanakis.

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Electronic resources

Subject: Wine and wine making > By-products.
Grapes > Processing.
Genre: Electronic books.

Record details

  • ISBN: 9780128098714
  • ISBN: 0128098716
  • Physical Description: 1 online resource (xvi, 309 pages)
  • Publisher: London : Academic Press, an imprint of Elsevier, [2017]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Cover; Title Page; Copyright Page; Table of Contents; List of Contributors; Preface; 1 -- State of the Art in Grape Processing By-Products; 1.1 -- Introduction: An Overview on World Grape Production and Processing; 1.2 -- Characteristics of Solid Grape By-Products and€Conventional Disposing Techniques; 1.2.1 -- The Situation in Europe; 1.2.2 -- The Situation Outside Europe; 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; References.
2 -- The Biorefinery Concept for the Industrial Valorization of Grape Processing By-Products2.1 -- 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; 2.8.1 -- Antioxidants; 2.8.2 -- Biofuels; 2.8.3 -- Bioenergy; 2.8.4 -- Biofertilizers; 2.8.5 -- Other Compounds From Winery By-Products.
2.9 -- Possibilities of Integral Valorization of Grape Processing By-Products2.10 -- Conclusions; Acknowledgments; References; Further Reading; 3 -- Vermicomposting of Winemaking By-Products; 3.1 -- Introduction; 3.2 -- Basis and Principles of Vermicomposting; 3.3 -- Vermicomposting of Grape Bagasse: a Case Study; 3.3.1 -- Production of Earthworm Biomass; 3.3.2 -- Vermihumus of Grape Marc: Biofertilizer and Bioplaguicide; 3.3.3 -- Polyphenols and Fatty Acids From Grape Seeds; 3.3.4 -- Grape Marc-Derived Vermicompost: a Rich-Source of Enzymes to€Improve Soil Biochemical Performance.
3.3.5 -- Pesticide Detoxifying Enzymes in Grape Marc-Derived Vermicompost3.4 -- Conclusions; Acknowledgments; References; Further Reading; 4 -- Reuse of Vine-Shoots Wastes for Agricultural Purposes; 4.1 -- Vine-Shoot Wastes Generation; 4.2 -- Chemical Composition of Vine-Shoots; 4.2.1 -- Vine-Shoots Extraction Procedures; 4.2.1.1 -- Phenolic Content; 4.2.1.2 -- Volatile Content; 4.2.1.3 -- Mineral Content; 4.2.1.4 -- Carbohydrate and Protein Content; 4.3 -- Effect of Toasting on Vine-Shoots Chemical€Composition; 4.3.1 -- Effect on the Phenolic Composition; 4.3.2 -- Effect on the Volatile Content.
4.4 -- Vine-Shoots Uses4.4.1 -- As a Fertilizer; 4.4.2 -- As Compost; 4.4.3 -- As Bioplaguicide; 4.5 -- Innovative Application in Agriculture: Vine-Shoots Aqueous Extracts as Viticultural Biostimulants; 4.6 -- Conclusions; Acknowledgments; References; 5 -- Extraction of Bioactive Compounds from Grape Processing By-Products; 5.1 -- Introduction; 5.2 -- Bioactive Phenolics From Winery by-Products; 5.3 -- Winery Waste-Fractions; 5.3.1 -- Grape Pomace; 5.3.2 -- Grape Seeds; 5.3.3 -- Grape Skins; 5.3.4 -- Grape Stems; 5.3.5 -- Lees; 5.3.6 -- Grape Leaves.
5.4 -- Conventional Methodologies for the Extraction of Bioactive Compounds From Grape Processing By-Products.
Summary: 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.
Source of Description Note: Online resource; title from PDF title page (EBSCO, viewed April 5, 2017).
◄ Search Results Showing Item 16 of 18

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