Towards Sustainability In The Wine Industry By Valorization Of Waste Products Bioactive Extracts Patricia Joyce Pamela Zorro Mateus by Patricia Joyce Pamela Zorro Mateus, Siby I. Garcés Polo, (eds.) instant download after payment.

This volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and supercritical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the wine-making 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 wine-making 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 materialsExplores research which contributes to environmental sustainability and circular economy in the winemaking industryDescribes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides, and reduction of water footprintProposes options for a potential wine waste biorefiningReviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic, and pharmaceutical industries