Pomace wine

Lachman would limit the fermentors to 5000 gallons, wisely we think because of the lack of cooling facilities. Production of piquette (pomace wine for distilling) is described. It should have at least 5-7 percent alcohol. Extraction with water passed from the bottom of one tank to the top of the next was used. The washed pomace was still worth 0.75- 1.25 per ton for cream of tartar production. 

The left over stems, skins and seeds provide the pomace. It is used as feed or fertihzer, or is fermented to provide pomace wine. This is consumed as a homemade drink and is not marketed. Pomace brandy is obtained by distillation of fermented pomace. The average must yield is 75 1/100kg grapes. Of this, 60% is free juice (must), 30% press-must and 10% must from the second pressing. 

The fermentation residue or pomace is processed into yeast-pressed wine or yeastbrandy, into wine oil (for brandy essence) and into tartaric acid. The left-over pomace is used as a feed or fertilizer. Pomace wine, obtained by fermenting a sugar solution containing the dispersed pressed-out pomace, is made only into a household drink and is not marketed. 

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

Cheynier, V. et al., Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines. Am. J. EnoL Vitic. 40, 36, 1989. 

Two classes of dimeric anthocyanins isolated from plants (section 10.2.6) have been identified in plants for the first time. One class includes pigments where an anthocyanin and a flavone or flavonol are linked to each end of a dicarboxylic acyl unit. The other class includes four different catechins linked covalently to pelargonidin 3-glucoside. During the last decade, seven new desoxyanthocyanidins and a novel type of anthocyanidin called P)Tanoanthocyanidins have been reported (Section 10.2.2). Toward the end of the 20th century, several color-stable 4-substituted anthocyanins, pyranoanthocyanins, were discovered in small amounts in red wine and grape pomace.Recently, similar compounds have been isolated from extracts of petals of Rosa hybrida cv. M me Violet, scales of red onion, and strawberries. About 94% of the new anthocyanins in the period of this review are based on only six anthocyanidins (Table 10.2). 

Castel, C., Morand, A., Pujol, G., Peyron, D., and Naudin, R. (2001). Influence on phenolic composition and sensory characteristics of microoxygenation on grape pomaces and during aging of red wines in Burgundy. Ind. Bevande 30, 771-T76. 

Methanol. In grape wines and brandies methanol determination is rarely necessary except where excessive amounts of pomace are used Italian regulations limit the methanol content for this reason. With fruit wines and fruit brandies the legal maximum can easily be exceeded, and therefore an accurate determination of methanol is required. 

Metivier, R.P., Francis, F.J., and Clydesdale, F.M. 1980. Solvent extraction of anthocyanins from wine pomace. J. Food Sci. 45 1099-1100. 

Fruits are commonly classified as pomaceous fruits, stone fruits, berries, tropical and subtropical fruits, hard-shelled dry fruits, and wild fruits, but grapes are presented separately with their major consumption form, wine. Citrus fruits are also presented separately from tropical/ subtropical fruits. 

At present, there is increasing interest in the use of CM for the production of wines with long aging potential, involving maturation in oak. Thus, at the end of the first step, contact between the wine, pomace, and the lees may be extended from a few days to months. When the effects of AM are considered to be appropriate, relative to the nature of the product expected (e.g., color or tannin extraction) some wine producers use pumping over, combined with the addition of macerating enzymes. The latter facilitate is improved extraction of quality-related compounds. 

The fermentation usually is complete within 30 or 40 days. During this period additional anthocyanins are extracted from pomace and the color stabilizes due to polymerization between the anthocyanins and tannins. Winemakers call this process pomace "maturation". Moreover, due to the increasing alcohol concentration, many other metabolites are extracted from the pomace. In addition, yeast metabolites contribute to the aromatic complexity of the wine. 

Daily sugar and temperature readings were made. For red wines, the fermentation lasted 5-7 days and the wine was drawn off the pomace essentially dry. If raisins or half-dried grapes are present, the fermentation ceased with 1-4 percent residual sugar and lactic bacterial spoilage ensued. Such wine should be distilled, he recommended. He added that if blended with other sound wine, it will contaminate that wine as well. 

For white wine production, the grapes usually were not stemmed. The crushed grapes were left for six to ten hours before the free-run (separated) juice was drawn off. The pomace was then pressed and the pressed pomace was washed as with red pomace. The fermentation of white musts was done in 2/3-full oak casks. The fermentation was watched daily. The yeast foam was removed. By the sixth day, the fermentation had slowed down sufficiently to then use a fermenting bung. The Italians often use a bag of sand, which they place over the bung-hole. He recommended fermenting room temperatures of 21°-27° C and cellar temperatures of 15.6°-21° C, preferring 15.6° C after the first year. 

Interior Valley wineries primarily designed to produce dessert wine used pomace removal methods which were not acceptable for table wine production both from the quality and sanitary viewpoints. Pomace removal meant... 

Must and Wine Yield. The wine gallon yield per ton varies with type of grape, whether white or black. Total wine gallon yield is composed of three fractions. The main volume is the free-run juice that flows from the crushed grape second is the drain screen juice that separates from the pomace, which already has had the free-run juice removed and third is the press juice from the tight squeezing of the screen-drained pomace that was conveyed to the grape press. 

Today in the Interior Valley table wine production, the presses used to squeeze out the balance of juice from pomace are of a continuous type. The presses are constructed primarily of stainless steel. (See Figure 6.)... 

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