Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.
Highlights
Grape is one of the largest fruit crops in the world, and according to the InternationalOrganization of Vine and Wine (OIV), in 2019 the world grape production was of 77.8 million tons, of which 57% was wine grapes, 36% was table grapes, and 7% was destined for the production of dried grapes [1]
The quantity of proteins remaining in wine, was inversely proportional to the addition of grape stalks, due to the interactions between proteins and polyphenols that promote the formation of precipitates
The results showed that the addition of 50 g/kg of wine lees improved the characteristics of the ice cream, leading to a decrease in specific gravity, pH, firmness, lightness, and freezable water amount and a concomitant increase in viscosity, melting rate, yellowness, and fat destabilization
Summary
Grape is one of the largest fruit crops in the world, and according to the International. The agronomic practice of pruning generates an enormous quantity of agricultural wastes, principally vine shoots, with a production estimated per year of about 1–2 tons per hectare [32] They are usually shredded and used as a soil conditioner, to improve fertility, or as biomass to produce energy. They have been used as a source of bioactive compounds (dietary fibers, phenols, proteins, lipids, hydrocolloids) for food, pharmaceutical and cosmetic industries, due to the nutritional benefits [15,23]; while grape leaves, due to their presence of organic acids, lipids, and polyphenols, can be used in the cosmetics industry [12]. (iii) nutritional and food quality improver; and (iv) filler in food packaging formulations
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