Wine leather, also called grape leather, is made by Vegea, an Italian technology company. The development started several years ago and is soon ready to be tested by the first major brands. However, it is still some time until the industrialization, according to the manufacturers. It almost feels like leather and can also be processed adequately.
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Research ProjectVIDEO ON THE TOPIC: Manufacturing process of a glass bottle -- Machines and Industry
Wine production and consumption have played important roles in human societies for more than six thousand years. Nowadays, wine is a popular and highly consumed beverage worldwide and is considered a key product on the food market. Until , worldwide wine consumption increased steadily by 0. Especially China led the way in growth terms, increasing Australia and New Zealand consumed Europe alone accounted for However, the development from to date clearly indicates that wine consumption remains almost unchanged.
About 7. This mass production of wine was possible because in the last decades industrialization of the beverage market and the wine-making process has encouraged the practice of inoculation of yeasts to standardize wine fermentations.
With this practice, wines with more reproducible and homogeneous aroma and flavors are obtained, though lacking particular distinctive characters. In wine industry, there is also a high interest in manufacturing products with unique characters typical from a specific region. For several years, a growing interest in the agriculture and food industry to produce exclusive products with distinctive features has taken place. Especially wine producers and grape growers are seeking for unique attributes to differentiate their products and reach excellent qualities.
To achieve high prices on the wine market, the indication of the wine-producing region, the year of vintage, the vineyard location and the cultivation method e. On the pursuit of suitable oenological methods for the production of wines with authentic characteristics, traditional methods are of current interest.
In this context, the retrieval of ancient traditions offers renewed and unexplored perspectives. The oldest archaeological evidence of grape cultivation and grape fermentation in clay vessels dating from about 5, BC was found in the South Caucasus, currently Georgia. The procedure would have been spread from there to Mesopotamia, Egypt, Greece and the rest of the world, and refined over the centuries.
The fermentation takes place in a slow and natural way, without addition of either sulfite or yeasts. The Kvevries remain sealed during the period of fermentation, which can last several months. Due to differences in the grape varieties, grape flora and the lack of control on the process, variations on the progression of the fermentation and development of off-flavours may occur.
As a consequence, special know-how is needed when using this technique in order to attain wines of good quality. Although this Kartuli method is still used by some Georgian farmers, outside Georgia only a reduced group of winemakers is exploring it and achieving excellent wines and awards. This small group of producers using Kvevris for wine production could already demonstrate that their wines are highly successful on the market, showing a high-quality level proven by wine experts, sommeliers and is therefore mentioned in several wine magazines and wine guides.
The Kvevries play an essential role in this particular wine-making process. These giant vessels with special and distinctive shapes are made through a complex and particular craftsmanship. Georgian pottery craft is millennia old and would have given rise to the best earthenware artefacts according to archaeologists.
However, the Kvevries craftsmanship is in extinction in Georgia. Only five people in the whole country are able to make them, and they have no apprentice to preserve and further develop this skill.
At present, this method is less known in the Western world, and even in Georgia, there is a serious lack of young people learning and preserving it.
This initiative congregates wine producers and scientists from different areas who are concerned about the loss of this tradition. Our aim is to study, characterize and promote the original Georgian wine-making method and to avert this big cultural threat and educate Georgian people on the protection of this wonderful inheritance.
In doing so, we aspire to contribute to the knowledge on ancient wine-making traditions, the preservation of the Kvevries craftsmanship, and the perpetuation of the year old tradition of Georgian wine-making. To achieve this, a multidisciplinary group has decided to collaborate together.
Background Wine production and consumption have played important roles in human societies for more than six thousand years. Objectives Study of the original Georgian wine-making method, history and culture Optimization of the production of Kvevri wines through cooperation between wine producers and scientists Education of Georgian young people on the preservation and the manufacture of the traditional Kvevri crafts Explore the possibilities of using this method in other countries, with different grape varieties and climatic circumstances Promoting Kvevri wines worldwide as a traditional and genuine premium product Appendix — Scientific Research Topics I.
Grape Varieties and Growth Techniques Identification of suitable grape varieties for Kvevri fermentation Analysis of the soil composition and development of roots in grape plants Characterization of grapes and wines obtained, using different grape cultivation techniques II.
Oxidation Processes During Fermentation Validation of the material used for Kvevri Analysis and assessment of the complete process during wine-making with the Kvevri method by using biochemical, molecular biological, chemical and aroma analysis Identification of the influence of the honey wax, the used material and the surrounding soil Assessment of the permeability and microoxidation capacity of Kvevri IV. Datenschutz Impressum.
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Grape is the largest fruit crop worldwide and the grape pomace is an important solid waste generated from pressing and fermentation processes in wine industries. Wine industry residues are rich in bioactive compounds and, in this case, the utilization of grape by-products for alternative uses has been a focus of research. The aim of the present project is to present the primary benefits of winemaking by-products to new products focusing on grape pomace, as well as to discover novel applications in food industry, cosmetics, pharmaceutical, agricultural, livestock fields and in energy recovery systems. Moreover, new green technologies for valuable components recovery will be summarized. Recognizing emerging technologies, researchers would have the opportunity to promote development of value-added products and high-quality applications in different markets and sectors recycling of winery by-products or even side streams. This study presents the main bioactive components of grape pomace, along with new current extraction pathways, targeting the decrease of negative environmental impact in parallel to functional added value applications.
Has wine gone bad?
Winemaking or vinification is the production of wine , starting with the selection of the fruit, its fermentation into alcohol , and the bottling of the finished liquid. The history of wine -making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Although most wine is made from grapes , it may also be made from other plants, see fruit wine.
Wine grape production has historically been restricted to temperate latitudes — largely between 30 and 50 degrees above and below the equator. Recently, though, wine has started to be made in countries within tropical regions. This paper explores the development and features of the Thai wine industry, the largest of the SE Asian wine producers. Linking in to arguments concerning economic and cultural globalisation , the paper explores the motivations and origins of the Thai producers, the environmental constraints and local adaptations to these, the regulatory and cultural constraints to the development of the industry, its global connections and prospects for the industry. Our argument is that despite its small size, the Thai wine industry neatly encapsulates many of the complexities around globalisation, demonstrating the fusion of global cultural trends, nationalistic economic growth, the increasingly global character of wine industry participants, and the continuing constraints on all these global processes of domestic political and regulatory regimes. These countries, sitting largely within the tropics, push the expansion of viticulture and wine making beyond its traditionally conceived environmental limits. This paper explores a number of these themes in the context of the Thai wine industry. This industry is small — tiny in the context of global production, but easily the largest in South East Asia — but it encapsulates neatly many of the tensions and trends that underscore the changing geography of the global wine industry. The paper is based on fieldwork undertaken in May and December by the first two authors that included interviews with, and field visits to, all nine of the Thai wineries, along with a review of secondary materials.
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review
The circular economy refers to a term that defines an economy designed to be able to regenerate itself. Agri-food is one of the areas where the tools and strategies of the circular economy are implemented. The wine sector involving numerous stages of production and processing causes many impacts on the environment.
I was recently approached by a correspondent from a business publication, who asked me to answer a number of questions regarding the winemaking business in Russia. Due to the fact that we had a limit on the number of characters, I decided to publish the complete version of my responses. For the purpose of this discussion, we can categorize wine producers into small, medium and large-scale, depending on the cultivated area of the vineyards and the production output. If we are talking about small businesses by Russian standards, then what we have are wineries with roughly 30 — 60 ha of vineyards and the production output of about — thousand bottles of wine per year. Medium businesses include those with vineyard areas of — ha and greater, and with the output volume of 1 million bottles a year and more. In our country we are quite familiar with large-scale producers with vineyard areas of around 3 — 4. In , the expenditures associated with laying out a quality vineyard with imported seedlings and trellis materials and a planting density of vines per ha virtually from scratch amount to roughly 1,, — 1,, rubles per ha. And that does not take into account the cost of agriculturally designated land itself, which can currently range anywhere between , to , rubles per ha in the southern regions of Russia and can go as high as 2,, rubles and even 5,, rubles per ha, depending on the location of the lot.
Valorization of Wine Making By-Products
Residues from agriculture and the food industry consist of many and varied wastes, in total accounting for over million tonnes of waste per year in the UK alone. Biotechnological processing of these residues would allow these waste products to be used as a resource, with tremendous potential. An extensive range of valuable and usable products can be recovered from what was previously considered waste: including fuels, feeds and pharmaceutical products. In this way Biotechnology can offer many viable alternatives to the disposal of agricultural waste, producing several new products in the process. This book presents up-to-date information on a biotechnology approach for the utilisation of agro-industrial residues, presenting chapters with detailed information on materials and bioconversion technology to obtain products of economic importance:. Written by experts in Biotechnological processing of Agro-Industrial Residues, this book will provide useful information for academic researchers and industry scientists working in biotechnology, waste management, agriculture and the food industry. Springer Shop Amazon.
Novel application and industrial exploitation of winery by-products
Vegea – Wine leather
Wine production and consumption have played important roles in human societies for more than six thousand years. Nowadays, wine is a popular and highly consumed beverage worldwide and is considered a key product on the food market. Until , worldwide wine consumption increased steadily by 0. Especially China led the way in growth terms, increasing
Springer Shop Amazon. Vasso Oreopoulou , Winfried Russ. The single-most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers.
CRC Press Amazon. Valorization of Wine Making By-Products. CRC Press , 3.