Sustainable Exploitation of By-Products of Vitivinicultural Origin in Winemaking

Abstract

Grapes are cultivated globally with the total area under vines reaching 7.4 million hectares in 2018, and the global wine market is expected to increase to USD 423 billion by the end of 2023. However, winemaking produces large quantities of by-products/wastes like grape pomace (GP; the residue of pressed grapes), wine lees (WL; the residue accumulating in vessels containing wine after fermentation), and vine shoots (VS; generated during the pruning season in the vineyard). Exploitation of agro-industrial side-streams, wastes, and residues, such as WL, GP, and VS, is an issue of vital importance to global good environmental governance. As WL and GP constitute valuable sources of nutrients and VS are a source of cellulose fibers, their use for novel products with applications in winemaking is of major importance. In the present study, the recent trends in sustainable exploitation of such by-products for application in winemaking are presented. WL consist mainly of ethanol, tartaric acid, and yeast cells, and it is usually used for the recovery of these bioactive compounds and as a nutrient supplement of lactic acid bacteria and yeasts growth. GP has been used for the recovery of phenolic compounds, as a substrate for alcohol production, and as fertilizer in the vineyard. New trends include its use for eliminating unwanted wine compounds (like ochratoxin A and pesticides) and as a sustainable fining agent of wines (in order to modify its sensory features such as astringency, bitterness, and mouthfeel). Finally, VS has been used as biochar and for nanocomposite film production.

Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology

“…During the winemaking process, however, besides wine production, about 20-30% of the processed grapes is disposed of as wastes and by-products (5). Among these, grape pomace, a mixture of skins, pulp, seeds, and stalks, represents the most abundant by-product derived from the winemaking process (6). Moreover, along with the continuous expansion of the global wine sector, which is expected to almost double by 2028 (7), the concurrent increase in grape pomace production is predictable.…”

Combining Different Approaches for Grape Pomace Valorization: Polyphenols Extraction and Composting of the Exhausted Biomass

“…Therefore, the extraction and recovery of polyphenols from grape pomace may be functional for manufacturing nutraceutical and pharmaceutical products for human health [7][8][9][10][11]. Grape pomace contains other valuable components such as lignocellulosic compounds, lignin, tannins, fibers, sugars, lipids, nitrogen, and minerals, which are beneficial to soils if added in the form of composted soil improver [12]. Indeed, several compounds found in grape pomace act as growth regulators for many vascular crop plants, stimulating the uptake of mineral macronutrients, e.g., potassium, as previously confirmed for maize, pepper, and trifolium [13].…”

Integrated Approach from Sample-to-Answer for Grapevine Varietal Identification on a Portable Graphene Sensor Chip

“…Wine has gained popularity around the whole globe, with the prediction of a global market revenue from 2012 to 2025, valued at 340.8 billion USD, which is expected to rocket to nearly 423 billion USD by the end of 2023, , and it is estimated to expand continuously. Wine offers a great diversity and depth of sensory characteristics, depending mainly on the grape variety, climate conditions, production technology, and vintage.…”