ABSTRACT
Grapes and their products are among the most important horticultural products worldwide and are listed as one of the ve most important fruits with 13% of the total fruit production (FAO 2015; Moulton and Possingham 1998). ere are vestiges of grape cultivation for more than 4000 years originating in the region of the Mediterranean Sea and Eastern Europe. Vitis vinifera is the main variety cultivated but there are various grapevines grown that have adapted to various regions in the world which include Vitis labrusca, Vitis rotundifolia, Vitis mustangensis, and Vitis aestivalis (Martín-Belloso and Marsellés-Fontanet 2007). Consumption of
7.1 Introduction 271 7.2 Grapes273
7.2.1 Composition273 7.2.2 Production274 7.2.3Grape Prices276
7.3Grape By-Products277 7.3.1 Facts 277 7.3.2 Pomace 277
7.3.2.1 Seeds 278 7.3.2.2 Skins 282 7.3.2.3 Stems 284
7.3.3 Lees 284 7.4Closing Remarks286 References 287
grape includes fresh fruit, raisins, jam, jelly, juice, spirits, and principally wine, which is the most important product manufactured from this commodity (Moulton and Possingham 1998). e use of grapes in the wine industry depends on regions as Europe and Oceania destined more than 60% of their grape production to wine manufacture over the past 10 years, whereas Asia only utilized less than 10% for the same purpose during the same period (FAO 2015). Although yield of wine from grapes vary depending on the grape variety, agricultural practices (nutrition, irrigation, harvest), vineyard density, weather conditions, and extraction method (press), taking all these details into account an average yield from grape to wine would be 45%–60% (Sousa et al. 2014). is means that about half of the total fruit volume is considered by-product which needs further processing to increase the value of this crop. e composition of the by-product includes water, proteins, lipids, carbohydrates, vitamins, minerals, and compounds with high biological importance such as ber, organic acids, and phenolic compounds (Sousa et al. 2014). Recently, various eorts have been made to utilize this by-product as it contains various phytochemicals of importance to the food, cosmetic, agricultural, and medical industries. e consumption of functional foods and beverages has been growing due to a major consumer trend toward health consciousness (Childs 1999; Milo 2005). erefore, natural products have gained substantial attention in the market. By the end of the last century, a quarter of the food antioxidant market was occupied by natural antioxidants with an annual growth rate of 6%–7%. e main sources of natural antioxidants include vitamin C, tocopherols, polyphenolics, and organic acids which are present in fruits, vegetables, spices, and herbs (Meyer et al. 2002; Peschel 2006). is growing demand for natural products has also created an opportunity to substitute synthetic antioxidants which have been associated with potential toxicity. Furthermore, the manufacturing costs of these compounds are more expensive than natural antioxidants from fruits and vegetables (Moure et al. 2001). is chapter aims to review the dierent parts of the fruit, their main components, and the potential to be used further as ingredients for human, animal, and plant consumption.
