Valorization of Wine Making By-Products: 1st Edition (e-Book) book cover

Valorization of Wine Making By-Products

1st Edition

Edited by PhD, Matteo Bordiga

CRC Press

383 pages

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pub: 2015-10-23
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Description

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

Table of Contents

Overview. Wine Making Process. Wine Making By-Products. Technological Aspects of By-Product Utilization. Regulatory and Legislative Issues. Sustainability Issues. Marketing Potential. Future Perspectives. Index.

About the Editor

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

Subject Categories

BISAC Subject Codes/Headings:
TEC009010
TECHNOLOGY & ENGINEERING / Chemical & Biochemical
TEC010010
TECHNOLOGY & ENGINEERING / Environmental / Pollution Control
TEC012000
TECHNOLOGY & ENGINEERING / Food Science