Publication

Wine making by-products

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Author
Ye, Z, Harrison, Roland, Cheng, VJ, Bekhit, AE-DA
Date
2015-10-23
Type
Book Chapter
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Metadata-only (no full-text)
Keywords
wine, wine-making, wine-making byproducts, utilization of wine by-products
Fields of Research
ANZSRC::0908 Food Sciences, ANZSRC::090806 Wine Chemistry and Wine Sensory Science, ANZSRC::070604 Oenology and Viticulture, ANZSRC::090805 Food Processing
Abstract
Approximately, 67.1 million tons of grapes were utilized in wine production in 2013 (FAO 2014). This generates a considerable amount of waste because as much as 20% of the weight of processed grapes is not found in the final product (Mazza and Miniati 1993). There is growing interest in the utilization of this waste including its conversion into biofuels and use as nutrient supplements, food ingredients, and animal feeds.
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https://hdl.handle.net/10182/9800
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© 2016 by Taylor & Francis Group, LLC. CRC Press is an imprint of Taylor & Francis Group, an Informa business
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