2 BULLETIN 952, U. S. DEPARTMENT OF AGRICULTURE. 
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 
Fic. 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. 
