Technological aspects of by-product utilization

Abstract

Several by-products are generated by de-stemming, pressing, and decantation steps during the wine making process. These materials are very rich in biodegradable organic matter and can support microbial growth and emission of environmentally undesirable odors and compounds. The wine residues, if not treated efficiently, have the potential to initiate environmental hazards ranging from surface and groundwater pollution to foul odors.