Investigation of grape-derived bioactive polyphenols during winemaking and sustainable transformation of wastes

Large amount of food coming into the processing chain ends up as wastes, causing great negative economic and environmental implications. Winemaking waste is major food-loss stream, but is excellent source of beneficial dietary polyphenols, particularly polyphenol glucoside derivatives. This thesis identifies the valuable bioactive polyphenols in wine and wastes, establishes a model to evaluate winemaking process efficiency for polyphenols extraction, and demonstrates how winemaking wastes can be valorised into valuable products like bioactive polyphenols and prebiotic fibres. It not only represents a tremendous economic opportunity, but also an opportunity to improve the sustainability of the winemaking industry domestically and globally.