Wineries based on grapes generate large volumes of pomace that often presents problem for disposal without causing pollution. A typical winery can generate more than 50 tons of pomace and those which are integrated with vineyards plough back the waste into the soil, though such practices can adversely affect the soil quality in the long run. 25-40% of the grapes crushed ends up as waste containing the grape skin, cellulosic materials and seeds. Yield of seeds which can be separated from the pomace, works out to about 2-3 tons of dry seeds from 100 tons of wet pomace and grape seeds are considered a source of good quality oil. About 12-15% oil can be obtained by crushing in presses and it is supposed to command a premium price in Europe. Italy, France, Spain and Argentina are the leaders in grape seed oil production.
"Grapeseed oil from Europe sells for more than $45 a gallon, though home chefs typically buy it in smaller quantities, prizing the product for its ability to fry at higher temperatures than other oils, and the way it coats more evenly, ensuring a little goes a long way. A Chautauqua-area growers' cooperative sells a Concord grapeseed oil, charging $15 for a one-cup bottle by mail order".
As a commercial fat, grape seed oil may not be able to compete with other major edible oils but with about 72% linoleic acid and 16% oleic acid in the oil it may become a nutritional product of importance. Its high smoking point, about 216C makes it an ideal frying oil but unless cost is brought down considerably it is unlikely to be an accepted edible oil for the food industry. Because of its bland aroma and taste, it is used to a limited extent as a salad oil and a carrier for oil soluble flavors
V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com
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