2 BtlLLETIN 952, U. S. DEPARTMENT OF AGEICULTURE. - 



ill 



ble of being converted into products of considerable value. The 

 waste resulting from the grape- juice industry offers like possibilities. 



ACCUMULATION AND PRESENT DISPOSAL OF GRAPE WASTE. 



In the manufacture of grape juice the grapes are first passed 

 through a so-called stemmer, which removes the stems and discharges 

 them to a conveyor or chute, which in turn carries them to the dump 

 heap as waste (fig. 1). Immediately following this operation, the 

 grapes, more or less crushed, are heated to about 140° or 145° F., 

 thoroughly agitated to insure homogeneity of the mass, then wrapped 

 in heavy press cloths and placed in hydraulic presses between wooden 

 racks. After the juice has been pressed out the pomace which remains 



Fig. 1. — -Waste grape stems. 



in the cloths is approximately 1 inch in thickness and 4 feet square. 

 This pomace, stripped of the cloths, is discharged to conveyors, 

 which usually carry it also to the dump heap (fig. 2). 



The pomace has been used in a small way for fertilizer purposes 

 and to a limited extent by vinegar manufacturers. It has been used 

 by some to make a second or low grade grape juice by soaking with 

 water and pressing again and has also been fermented into wine. 

 The water extract of the pomace has been used to flavor jelly. 



Commercial interests in the United States have given some atten- 

 tion to the disposal of grape waste with a view to its profitable utili- 

 zation, but thus far no complete utilization of both stems and pomace 

 has resulted from the attempts made, and the disposal of this waste is 

 at present an item of expense rather than one of profit. 



