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Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review
Author(s) -
Bordiga Matteo,
Travaglia Fabiano,
Locatelli Monica
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14118
Subject(s) - valorisation , pomace , maturity (psychological) , wine , environmentally friendly , environmental science , business , waste management , engineering , food science , chemistry , biology , psychology , ecology , developmental psychology
Summary Traditionally, wine production has been assumed as an environmentally friendly process. However, it requires a considerable amount of resources (e.g. water, fertilisers and organic amendments), and, at the same time, producing a large amount of waste and by‐products. Environmental analysis of the wine making process reports that organic solid wastes and wastewater represent the main effluents of the sector. This review aims to make an overview about the recent insights and results related to valorisation of grape pomace and how this approach, considering the number of dedicated studies, is now reaching its maturity. By‐products valorisation, a concept increasingly consolidated in the field of industrial residues management, holds immense potential for prospective production. In this regard, the valorisation of grape pomace is proving its effectiveness, obtaining remarkable results.