Handbook of Grape Processing By-Products

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