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Winemaking wastes valorization

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dc.contributor.author ȚISLINSCAIA, Natalia
dc.date.accessioned 2022-03-29T06:21:52Z
dc.date.available 2022-03-29T06:21:52Z
dc.date.issued 2022
dc.identifier.citation ȚISLINSCAIA, Natalia. Winemaking wastes valorization. In: The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83: proc., 24 February 2022, Chisinau, Republica Moldova: Book of abstracts, 2022, p. 36. ISBN 978-9975-3464-6-7. en_US
dc.identifier.isbn 978-9975-3464-6-7
dc.identifier.uri http://repository.utm.md/handle/5014/19927
dc.description Only Abstract en_US
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Technical Universiry of Moldova & en_US
dc.publisher Iaşi University of Life Sciences "Ion Ionescu de la Brad"
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject winemaking wastes en_US
dc.subject wastes drying en_US
dc.subject wastes separation en_US
dc.subject by-products en_US
dc.title Winemaking wastes valorization en_US
dc.type Article en_US


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