Overview
Matteo Bordiga
Wine Making Process
Hend Letaief
Wine Making By-Products
Zhijing Ye, Roland Harrison, Vern Jou Cheng, and Alaa El-Din A. Bekhit
Technological Aspects of By-Product Utilization
Alaa El-Din A. Bekhit, Vern Jou Cheng, Roland Harrison, Zhij Ing Ye, Adnan A. Bekhit, Tzi Bun Ng, and Lingming Kong
Regulatory and Legislative Issues
Matteo Bordiga
Sustainability Issues
Matteo Bordiga
Marketing Potential
Jorge A. Cardona And Thelma F. Calix
Future Perspectives
Matteo Bordiga
Index
Biography
Dr. Matteo Bordiga earned his PhD in food science from Università del 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; Fundación Parque Científico y Tecnológico de Albacete; and Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
