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By-product value in pressed grape pomace |
J. ROSSI, San Joaquin Valley Concentrates, 5631 E. Olive Ave., Fresno, CA 93727 Processing whole red or white grapes into wine or juice involves, in most cases, only one extraction (by the juice) of the seeds and skins. There are soluble components that have considerable value remaining in the pressed pomace after the primary extraction such as sugar, alcohol, organic acids, salts, minerals, antioxidants, and oils. Salvaging and developing profitable markets for by-products can reduce overall plant costs and discharge to landfills. The desire to develop an economical system to capture by-products, a good knowledge of the by-product’s chemistry and a survey of by-product recovery methodology throughout the world is a good foundation for developing value from grape and other agricultural by-products. The by-product recovery from grapes in the United States is in its infancy. In the past, there have been delegations primarily from Europe requesting, with marginal success, that processors extract and sell tartrates. Recently, antioxidants from grape pomace, tartrates and color have been extracted and a profitable market has developed for their sale. The success of these programs is leading to further developments. In the land of plenty, it is too often accepted to extract the easy parts and send the balance to landfills. Fortunately, grapes offer a valued and varied composition that has proven health benefits to our lives. Extraction, product development, and promotion of these products offer a rewarding challenge in chemistry, unit operations, marketing, and sales.
Session 19, Citrus and other fruit processing waste by-products and their utilization
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