Abstract
Grape and its by-products have been used by societies to treat chronic diseases for many years. However, studies involving the components contained in grapevine leaves extracts are very scarce. As a product of Anatolian viticulture, the grapevine has become increasingly important in recent years with its antioxidant substances, dietary fiber, bioactive nutritional components, and its protective effect against many diseases. The aim of the design of the brine grapevine leaves processing plant is to achieve the best possible result with quality production, high efficiency, and low cost. This review summarizes the functional composition of the grapevine leaf and the legal process in the design of the brine grapevine leaf processing plant, with the steps of the process by the laws and regulations. Keywords: Brine Grapevine Leaf, Functional application, Food processing plant design DOI: 10.7176/JSTR/7-01-01
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