ARC looks to make the most out of wine waste product

ARC looks to make the most out of wine waste product

Turning a waste left over from the wine-making process into a sustainable industry is the aim of new University of Adelaide wine research at the Waite campus. Researchers are looking at ways of improving the processing of grape marc – the solid waste left after crushing the juice from grapes – for increased alcohol production for use in spirits such as brandy, and for fortifying wines. “The amount of red and white grape marc produced (including skins, stalks, and seeds) depends on the size of the winery and wine-making technologies used.”

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