Production of Red Wine Polyphenols as Ingredient for the Food and Pharmaceutical Industry

A selected reverse osmosis based industrial process was developed and validated at pilot plant scale for producing red wine polyphenols dealcoholized and/or concentrated solutions and pastes, starting from red wine as raw material. These ingredients can be used for making new functional products for the food and beverages industry. Comparison with competitive technologies is made, accounting for energy consumption and process operating parameters to avoid damage to the RWP antioxidant functionality. In addition criteria for selecting between different available raw materials and different possible products are discussed with reference to up-stream and down-stream operations, dietary reference intake (DRI) and shelf-life of each ingredients.