Wine Making By-Products

About this item

Title

Wine Making By-Products

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Approximately, 67.1 million tons of grapes were utilized in wine production in 2013 (FAO 2014). is generates a considerable amount of waste because as much as 20% of the weight of processed grapes is not found in the nal product (Mazza and Miniati 1993). Figure 3.1 shows the vinication process and waste materials generated at each production step. e three main by-products that are generated from wine making are stalks, grape pomace/marc, and wine lees (Bustamante et al. 2008). Stalks and grap...

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Format

Research paper

Research format

Scholarly text / Book item

Thesis level

Book Section

Date created

2016

Creator

Ye, Zhijing / Harrison, Roland / Cheng, Vern Jou / Bekhit, Alaa

URL

https://hdl.handle.net/10523/39200

Related subjects

Ya Ni / AOP / Winery Wastewater / Fatty Acid / Grape Seeds / TA / Wine Making / Tr Ac / Oc Ya / Ra Tro / Dry Matter / Wine Lees / Grape Stem / Te Ch / Potassium Bitartrate / Grape Seed Oil / Ife Ra / Grape Pomace / Moisture Content / PN / Phenolic Compounds

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