- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
This volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and super-critical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the winemaking industry. The waste contaminates water and soil and, in large quantities, it has been related to bad odors, a high content of organic matter in water, and greenhouse gas emissions over the entire winemaking industry. Here, the authors illustrate how green extraction of commercially valuable substances can be scaled up at an industrial level.
Features :
Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materials
Explores research which contributes to environmental sustainability and circular economy in the winemaking industry
Describes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides and reduction of water footprint
Proposes options for a potential wine waste biorefining.
Reviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic and pharmaceutical industries.
Contents
Chapter 1. The Environmental Issue of the Wine Industry Waste and Its Recovery: An Overview. Chapter 2. Collection of Potentially Biologically Active Extracts from Isabella Grape Pomace Using Supercritical Carbon Dioxide. Chapter 3. Obtaining Potentially Functional Oils from Isabella Grape (Vitis labrusca L.) Pomace Using Supercritical Carbon Dioxide. Chapter 4. Recovery of Phenolic Antioxidants from Isabella Grape (Vitis labrusca L.) Pomace Using Supercritical Carbon Dioxide Added with Ethanol as Co-Solvent. Chapter 5. Obtaining Potentially Biologically Active Extracts from Isabella Grape Pomace Using Pressurized Liquids and Evaluation of Functional Properties. Chapter 6. Evaluation of Anti-quorum Sensing and Antibacterial Activity in Isabella Grape (Vitis labrusca L.) Pomace Extracts.
