WEBVTT - What Happens to Wine Grape Waste?

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<v Speaker 1>Welcome to brain Stuff from How Stuff Works, Hi brain

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<v Speaker 1>Stuff Lauren bogelbaumb Here, it takes about two point six

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<v Speaker 1>pounds that's one point two ms of grapes to produce

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<v Speaker 1>a standard to seven and fifty million liter bottle of wine,

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<v Speaker 1>and after the grapes are squeezed, about twenty of that

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<v Speaker 1>weight remains in the form of grape skins, seeds, and stems.

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<v Speaker 1>Pomis or grape mark, as grape waste is called, is

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<v Speaker 1>something that the global wine industry produces a lot of,

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<v Speaker 1>close to twelve million tons or eleven million metric tons

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<v Speaker 1>every year. So what do wineries do with all that

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<v Speaker 1>gooey stuff. You might think that disposing of vast quantities

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<v Speaker 1>of it would be a sticky problem, but even though

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<v Speaker 1>the tasty juice has been squeezed out, the material that's

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<v Speaker 1>left behind has a variety of uses. As a two

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<v Speaker 1>article from Wine Maker Magazine notes, the exact composition of

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<v Speaker 1>palmis depends upon what sort of wine has been made

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<v Speaker 1>and at what point the liquid was extracted with white in.

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<v Speaker 1>For example, the juice is removed prior to fermentation, so

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<v Speaker 1>the palmice is rich in sugar, nitrogen, and amino acids.

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<v Speaker 1>With red wine, in which the grapes are fermented along

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<v Speaker 1>with the juice before being pressed, there's less sugar left

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<v Speaker 1>and not as much of the tannins that give wine

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<v Speaker 1>it's bitter taste, but fermented palmice still contains a whole

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<v Speaker 1>lot of different components, including cellulose, tartaric acid, trace amounts

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<v Speaker 1>of other organic acids, sugars, tannins, plant pigments, and some

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<v Speaker 1>aromatic chemicals. One way to get rid of all of

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<v Speaker 1>that palmase is to use it to make other types

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<v Speaker 1>of alcoholic beverages. Palmis from white wine can be distilled

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<v Speaker 1>to make grappa, a traditional Italian brandy. Palmas also traditionally

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<v Speaker 1>has been recycled as fertilizer or animal feed, but scientists

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<v Speaker 1>are increasingly interested in studying ways of extracting useful components

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<v Speaker 1>of grape mark for applications such as fuel alcohol production

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<v Speaker 1>and biofuel energy production, as well as for the production

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<v Speaker 1>of biosurficants, which are used in environmental cleanups. Food scientists

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<v Speaker 1>have also realized that palmase contains a lot of healthy

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<v Speaker 1>stuff of antioxidants, fiber, and compounds that help moderate blood

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<v Speaker 1>sugar and create a feeling of fullness, just to name

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<v Speaker 1>a few. These can be used to make other foods healthier.

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<v Speaker 1>Palmas has been used as an ingredient in bread, cereal, pasta, cheese,

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<v Speaker 1>ice cream, and has even been added to meat and seafood.

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<v Speaker 1>In Northern California wine Country, some wineries use it to

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<v Speaker 1>make cookies, flour, and culinary oils. You can even find

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<v Speaker 1>teas made from wine grape skins if you're looking for

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<v Speaker 1>a different sort of sip. Today's episode was written by

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<v Speaker 1>Patrick J. Keiger and produced by Tyler Clang. For more

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<v Speaker 1>on this and lots of other waste free topics, visit

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<v Speaker 1>our home planet, how stuff works dot com