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Grapes and Residues of Wine Industry

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

Abstract

The grapes are cultivated all over the world and used as a fresh fruit and for the production of juice and wine. The grape berries are very rich in bioactive molecules such as carbohydrates, fruit acids, mineral elements, nitrogenous and aroma-producing compounds, vitamins, thiamine, riboflavin, anthocyanins responsible for the colour of red wine, and tannins determining astringency of wine. These substances have important antioxidant and beneficial effects on human health.

This chapter presents numerous applications of pulsed electric energy (PEE) in red and white winemaking to enhance maceration/extraction processes and pressing of grapes. Inactivation of microorganisms and wine preservation by PEE is demonstrated. Applications of pulsed electric fields (PEF) and high voltage electrical discharges (HVED) for the recovery of bioactive molecules from grape pomace, grape seeds and vine shoots are also discussed.

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Authors and Affiliations

  1. Université de Technologie de Compiègne, Sorbonne Universités, Compiègne Cedex, France

    Eugene Vorobiev

  2. F. D. Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine, Kyiv, Ukraine

    Nikolai Lebovka

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  1. Eugene Vorobiev
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  2. Nikolai Lebovka
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Vorobiev, E., Lebovka, N. (2020). Grapes and Residues of Wine Industry. In: Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Springer, Cham. https://doi.org/10.1007/978-3-030-40917-3_11

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