Winemaking wastes valorization

Abstract

The paper presents an analysis of issues related to the valorization of waste from winemaking. In addition to the basic products, must and wine, from the processing of grapes and the conditioning of wines, there are also significant quantities of other products, grouped under the generic name of by-products. Byproduct means that which is obtained from a material during processing and which can no longer be used in that same process. In winemaking, the share of by-products exceeds 18-20% of the amount of processed grapes. The basic by-products in winemaking are: marc, which results from the pressing of grapes in the preparation of white and rosé wines, non-alcoholic products and the pressing of fermented marc in the preparation of red wines; clarification sediment; yeast sediment.