It takes about 2.6 pounds (1.17 kilograms) of grapes to produce a standard 750 milliliter bottle of wine, and after the grapes are squeezed, about 20 percent of that weight remains in the form of grape skins, seeds and stems, according to this 2016 article in the journal Comprehensive Reviews in Food Science and Food Safety. Pomace (or grape marc), as grape waste is called, is something that the global wine industry produces a lot of — close to 12 million tons (11 million metric tons) each year.
So what do wineries do with all that gooey stuff? You might think that disposing of vast quantities of it would be a sticky problem. But even though the liquid has been squeezed out, the material thats left behind has a variety of uses.
As this 2005 article from Wine Maker magazine notes, the exact composition of pomace depends upon what sort of wine has been made and at what point the liquid was extracted. With white wine, for example, the juice is removed prior to fermentation, so the pomace is rich in sugar, nitrogen and amino acids. With red wine, in which the grapes are fermented along with the juice before being pressed, theres less sugar and not as much of the tannins that give wine its bitter taste. But fermented pomace still contains a whole lot of different components, including cellulose, tartaric acid, trace amounts of other organic acids, sugars, tannins, plant pigments and some aromatic chemicals.
One way to get rid of all that pomace is to use it to make other types of alcoholic beverages. Pomace from white wine can be distilled to make grappa, a traditional Italian brandy. (Heres an article from Life in Italy about the history of that drink.)
Pomace also traditionally has been recycled as fertilizer or animal feed, but scientists are increasingly interested in studying ways of extracting useful components of grape marc for applications such as fuel alcohol production and biofuel energy production, and for the production of biosurfactants, which are used in environmental cleanups.
Food scientists have also realized that pomace contains a lot of healthy stuff — antioxidants, fiber and chemicals that help moderate blood sugar and create a feeling of fullness, to name a few — that can be used to make other foods healthier. Pomace has been used as an ingredient in bread, cereal, pasta, cheese, ice cream and even has been added to meat and seafood.
In northern California wine country, as this 2015 article from the Sonoma Press Democrat describes, some wineries use it to make cookies, flour and culinary oils. Now Thats Interesting
The Republic of Tea, a premium tea company, offers a tea made from wine grape skins.
Please copy/paste the following text to properly cite this HowStuffWorks.com article: Patrick J. Kiger “What Do Winemakers Do With Grape Waste?” 1 January 1970. HowStuffWorks.com.
Grape pomace, also mentioned as grape marc or wine pomace, is the main solid residue of winemaking and consists of grape seeds and skins. Currently, the whole grape pomace is distilled to produce “wine alcohol” or recovered as animal feed or used as a fertilizer.
The Republic of Tea, a premium tea company, offers a tea made from wine grape skins.
Pomace also traditionally has been recycled as fertilizer or animal feed, but scientists are increasingly interested in studying ways of extracting useful components of grape marc for applications such as fuel alcohol production and biofuel energy production, and for the production of biosurfactants, which are used in environmental cleanups.
Please copy/paste the following text to properly cite this HowStuffWorks.com article: Patrick J. Kiger “What Do Winemakers Do With Grape Waste?” 1 January 1970. HowStuffWorks.com.
In northern California wine country, as this 2015 article from the Sonoma Press Democrat describes, some wineries use it to make cookies, flour and culinary oils. Now Thats Interesting
So what do wineries do with all that gooey stuff? You might think that disposing of vast quantities of it would be a sticky problem. But even though the liquid has been squeezed out, the material thats left behind has a variety of uses.
White or red, pomace varies in moisture content depending on how hard it has been pressed. White pomace, often pressed gently to avoid extracting bitter compounds into a delicate white wine, can end up juicy and sticky with sugar. On the other hand, red pomace often forms amorphous clumps and can be quite dry to the touch. Anything added during the juice or winemaking process — like enzymes, bentonite or yeast — will be present in the pressed pomace.
Economy-minded winemakers have historically tried to turn pomace into other grape-based products by simply soaking pressed white skins in water and fermenting the mixture to make a weaker, “second wine.” Another technique for recycling spent skins is to steep and then distill alcohol-rich red pomace to make a spirit. Modern, large-scale productions sometimes sell their white and red pomace to third-party plants that grind the seeds to extract grape seed oil and mine the skins as a source of cream of tartar. Some wineries sell their pomace to silage processors who turn the oil and fiber-rich grape skins, as well as other agricultural “waste,” into feed supplements for cattle. Still other wineries choose to recycle their pomace as compost in the vineyard. Sometimes — when the above options aren’t feasible — pomace just ends up in the local landfill.
Not all miraculous claims made on behalf of the grape are fanciful, however. Dr. Osman Sagdic, a Turkish researcher at Erciyes University, has developed a new antimicrobial agent extracted from grape pomace that he hopes could someday be a natural alternative to artificial preservatives in foods. Published in the August 2004 issue of the Journal of Science of Food and Agriculture, his study showed his pomace extract, at a 5% concentration, killed all food borne pathogens it encountered. As the world becomes more interested in natural and sustainable alternatives in the arenas of food, beverages and personal care, it’s certain that pomace will be viewed as a potential source.
So save some landfill space and give your pomace a second chance. Start a compost pile, mulch your asparagus or donate those juicy Tempranillo skins to your subsequent batch of Cabernet. While you might not be making scientific breakthroughs with the dregs left over from your “Summer Time Sparkling Chardonnay”, it’s safe to say that — with a little creativity — you can find something beneficial to do with your leftover grape pomace.
However, if you’re thinking about giving away compost, or even selling it, it’s a good idea to check with your local law enforcement, county environmental health and safety departments first. Because of worries over the movement of invasive species, especially weeds, there are often regulations that govern the movement of agricultural waste. For more information on composting in your area, check in with university cooperative extensions, local gardening leagues and integrated pest management organizations.
What is pomace grade olive oil? Can olive pomace oil be used for cooking?
FAQ
What can you do with pomace?
What drink is made from pomace?
What can be made from pomace?
What is a must with pomace?
What is apple pomace used for?
Apple pomace is often used to produce pectin and can be used to make ciderkin, a weak cider, as well as white cider, a strong and colourless alcoholic drink. Grape pomace is used to produce pomace brandy and piquette. Most wine-producing cultures began making some type of pomace brandy after the principles of distillation were understood.
What is pomace & why is it important?
Pomace is the general term for any solid material — such as the skins, pulp and seeds — leftover after wine or juice has been made. Whether from winemaking, juice production or cider pressing (pomme in French, means apple), pomace is a universal constant wherever people have sought to extract the liquid goodness from fruit.
What is pomace oil?
Much like its close sister, olive oil, pomace oil is the juice extracted from the fruit of the olive tree. But unlike other olive oils, pomace oil isn’t mechanically collected. Instead, it’s made from the remaining oil in the olive pulp after the extra virgin and olive oils have been extracted. Pomace oil is mixed with solvents and other chemicals.
What are pomace plants used for?
The pomace plants, where pomace is reextracted, have been an important part of olive oil waste management. In addition to pomace oil, these plants produce dry pomace, pellets, and olive stones for use as fuel.