WEBVTT - BrainStuff Classics: What Happens to Wine Grape Waste?

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<v Speaker 1>Welcome to brain Stuff production of I Heart Radio. Hey

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<v Speaker 1>brain Stuff Lauren Bogelbaum here with a classic episode from

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<v Speaker 1>our archives. Or as much as we can all do

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<v Speaker 1>at home and in our personal lives to support environmentally

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<v Speaker 1>friendly practices, often the real work comes at the industrial scale.

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<v Speaker 1>Today's question is a sticky one. What happens to the

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<v Speaker 1>grape waste produced during wine making? Hi, brain Stuff, Lauren

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<v Speaker 1>Bogelbaum Here. It takes about two point six pounds that's

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<v Speaker 1>one point two ms of grapes to produce a standard

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

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<v Speaker 1>after the grapes are squeezed, about of that weight remains

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

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<v Speaker 1>or grape mark, as grape waste is called. Is something

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

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<v Speaker 1>to twelve million tons or eleven million metric tons every year.

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<v Speaker 1>So what do wineries do with all that gooey stuff?

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<v Speaker 1>You might think that disposing of vast quantities of it

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<v Speaker 1>would be a sticky problem, But even though the tasty

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

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<v Speaker 1>has a variety of uses, as A two five article

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

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

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<v Speaker 1>at what point the liquid was extracted. With white wine,

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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 palmice 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 allion 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 great 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 palmas contains a lot of healthy

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

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

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

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<v Speaker 1>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 is based on

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<v Speaker 1>the article what do Winemakers Do with grapewaist on how

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<v Speaker 1>stuff Works dot Com, written by Patrick Jake Tiger. Brain

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<v Speaker 1>Stuff is production of I heart Radio in partnership with

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<v Speaker 1>how stuff Works dot Com and is produced by Tyler Clang.

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