Difference between revisions of "Wine lees"
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Back to [[Biobased products in wine/beverage]] | Back to [[Biobased products in wine/beverage]] | ||
| + | === Description === | ||
| + | Wine lees are produced after fermentation (lees, tartaric acid, etc.) | ||
| + | |||
| + | === Valorisation techniques === | ||
| + | * Distillation of spirit beverages | ||
| + | * Liquid bio-fertilizer | ||
| + | |||
| + | |||
| + | === References === | ||
| + | <br> | ||
Back to [[Biobased products in wine/beverage]] | Back to [[Biobased products in wine/beverage]] | ||
<br> | <br> | ||
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]] | ||
Latest revision as of 12:34, 21 November 2014
Back to EFFICENCY FINDER OF FOOD INDUSTRY
Back to Biobased products in wine/beverage
Description
Wine lees are produced after fermentation (lees, tartaric acid, etc.)
Valorisation techniques
- Distillation of spirit beverages
- Liquid bio-fertilizer
References
Back to Biobased products in wine/beverage
Back to EFFICENCY FINDER OF FOOD INDUSTRY
