What are the health benefits and food industry applications of wine industry by-products?
20 million tonnes of byproducts—30% of vinified grapes—are produced by the wine industry each year.
These byproducts include several healthy bioactive compounds like polyphenols.
This presents a viable path for nutritious food production.
GP and wine lees are the main food waste sources. GP contains phenolic chemicals from its stems, skins, and seeds.
Ethanol and organic acids dominate the liquid phase. Wine lees are biological and antioxidant.
By-products such GP polyphenols are healthy and ecologically favourable.
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