Abstract
This chapter deals with the recovery of high added-value compounds from viticulture and winemaking by-products by means of emerging extraction technologies. The denoted grape processing by-products include vine shoots, grape pomace/marc (skins, seeds), grape stems, and wine lees. The basics and action mechanisms of high voltage electrical discharges, pulsed electric fields (electroporation), ultrasounds (acoustic cavitation), microwaves, pressurized solvent, pulsed ohmic heating, infrared, and supercritical fluid extraction are presented. Their applications and efficiencies in terms of polyphenols, proteins, simple sugars, tartaric acid, essential oils (fatty acids, tocopherols), pectins, glycosidic aroma precursors, squalene, hemicellulose, and lignin extraction were discussed through recent studies published in the field.
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