ABSTRACT
Hungary in the European Union plays a significant role for wine-making in the map. The climate in Hungary is a transitory one that features Continental, Oceanic and Mediterranean climate characteristics. Due to the diversified earth surface, micro climate, and soil conditions, a great variety of wines are produced. Regarding production, the ratio of white wines is 71.1%, while the ratio of red wines is 24.4%. With time progress demand and consumption of wine are increasing dramatically. With Hungary constitutes 1.9% of the wine production of the world. This ratio is 2.6 and 1.1% regarding the vineyard area and wine production of the EU. In 2015, wine production constituted approximately 1% of the world wine production. Hungary occupies the 16th–17th position among the 46 wine-producing countries of the International Organization of Vine and Wine. The process of grape treatment and wine production results several by-products. Different new products are produced from these by-products. They offer several health benefits and due to this reason, they can be considered as functional food. In recent years, the consumer’s attention on functional food has been placed in Hungary. However, still it is in its infant situation and a relatively low proportion of the consumers is aware about beneficial effect of wine and food products-derived 130from grape by-products. It is believed that the present chapter will boost the concept about functional food from by-products of grape and wine production. This chapter will document: historical information of wines and grapes; their cultivation and production; process technology; by-product processing; and health impacts related with wine and grape.
