ABSTRACT
Contents 1.1 Introduction 1 1.2Environmental and Economic Challenges3
1.2.1Food Waste Issues4 1.2.2Wine Production5
1.3e Current State of the Vitiviniculture World Market6 1.4Vitivinicultural Production Potential9
1.4.1e Areas under Vines in European Vineyards9 1.4.2Outside the European Union9
1.5Wine Production (Resulting from Grapes Harvested in the Autumn of 2014 in the Northern Hemisphere and in the Spring of the Same Year in the Southern Hemisphere)11 1.5.1Within the European Union11 1.5.2Outside the European Union12
1.6Evaluation of World Consumption14 1.7Trends in the World Wine Trade15 1.8Top Wine Exporters16 1.9Top Wine Importers17 1.10e Five Largest Wine Markets19 1.11Wine Production-Consumption in China20 References 22
nished product is to remain consistent. Instead of treating these by-products as waste, increasingly food companies are turning them into useful products, promoting the principle of sustainable development. Environmental regulations and high waste disposal costs have forced food processors to nd better ways to treat and utilize processing waste. Environmental legislation agencies have signicantly contributed to the introduction of sustainable waste management practices throughout the world. In this context, by-product valorization, a relatively new concept in the eld of industrial residue management, holds immense potential for the prospective production of biologicals of commercial signicance, enzymes, pigments, avors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials (Patras 2009; Rockenbach 2011; Rondeau 2013). In this sense, it is reasonable to imagine that, over the next few years, the area of food processing waste management will rapidly expand. Plant-based byproducts and waste, which represent the main disposal problem for the industry concerned, are very promising sources of value-added substances, with particular emphasis on the retrieval of bioactive phytochemicals and technologically important secondary metabolites (Basalan 2009; Deng 2011; Fontana 2013). e nutritional composition of such food waste appears to be rich in sugars, vitamins, minerals, and various benecial health phytochemicals such as ne chemicals (antioxidants, polyphenols, etc.) and natural macromolecules (cellulose, starch, lignin, lipids, enzymes, pigments, etc.), which are of great interest to the chemical, pharmaceutical, and food industries (Bordiga 2011, 2013; Pastor del Rio 2006). Moreover, the search for cheap, renewable, and abundant sources of bioactive compounds (e.g., antioxidants) is attracting worldwide interest. Much research is needed in order to select raw materials; those of residual origin are especially promising due to their lower costs. Industrial biotechnology can oer eective strategies and tools for the valorization of by-products and waste of the food industry, thus achieving a signi- cant increase of environmental, social, and economic sustainability (International Organization for Standardization 2004; Kim 2006; Laufenberg 2003). However, extensive research on potential sources, optimization of extraction processes, knowledge of the mechanisms of the in vivo action and assimilation are still required.
