Image:Ripening Grape Clusters On The Vine
Original Published Date: 
Monday, July 13, 2015

Innovative new research at the ARC Training Centre for Innovative Wine Production aims to turn waste from the wine making process into a sustainable industry. Researchers are investigating  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) nationally its estimated at several hundred thousand tonnes every year,” said Dr Ravichandra Potumarth. “Grape marc can be used to generate revenue from recovered alcohol through further processing of the waste and distillation. But current process methods need to be more efficient for wide-spread adoption by the industry. Our research is aimed at developing sustainable technology and processes that will help the wine industry generate more revenue and make better use of this by-product.”

Media issued by The University of Adelaide

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Image curtiousy: satit_srihin