Basis for selecting a process method

If the grapes are destined for use in wine production, no thermal processing steps are involved. The grapes are ground, and the entire mass is fermented. The fermented juice is then decanted from the pulp, or lees, and moved into other tanks for aging. 

In some cases, a secondary fermentation is encouraged. The wine is then racked or filtered to remove yeast cells and other solids and bottled. 

Tomatoes are washed upon receipt at the processing plant. Canned tomatoes are peeled by dipping the tomatoes in boiling water or lye or by steam treatment and cut for the size of product to be canned. Tomato juice is added to the cans before closing. They are heated in a retort to achieve commercial sterility. 

For juice, puree, and paste, the tomatoes are crushed, heated to inactivate enzymes, and pumped through a finisher where the juice is separated from the pulp. The pulp is fed to animals. The juice is canned and is also evaporated to make purde and paste. 

Sugar (sucrose) is obtained from either sugar beets or sugarcane. Sugar beets are traditionally diffused with water to extract the sugar from the pulp. The sugar is then crystallized, mechanically separated, and washed to produce white sugar. 

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