In four of the eight chapters, editor Bordiga quantifies the levels of food industry waste in developed countries, assesses efforts to make wine production more environmentally sustainable, and surveys current regulatory efforts in California, New Zealand, South Africa, Australia, and the European Union. The other four chapters describe every step in the vineyard cultivation and wine making process, the by-products thrown off during each step, and the economic potential of utilizing grape stalks and pomace, grape lees, and wastewater. Annotation ©2016 Ringgold, Inc., Portland, OR (protoview.com)
Vine cultivation and the wine making process generate a significant number of waste by-products. including pruning, stem, pomace and seeds, carbon dioxide, and wastewater. Efficient utilization of food processing by-products represents challenges for the profitability of the food industry. Efforts need to be made to optimize the technology to minimize by-product waste. This book provides a comprehensive overview of wine making by-products and their potential utilization, presenting a number of value adding technologies for the valorization of those products.
Number of Pages: 365
Sub-Genre: Food Science, Engineering / Chemical + Biochemical
Publisher: Taylor & Francis
Street Date: October 23, 2015
Item Number (DPCI): 247-50-8253