New Recovery Process to Eliminate Wine Losses
by Cyril Penn
Aug 2003 Issue of Wine Business Monthly
Imagine for a moment that a new technology has come along that increases yields and quality. What's more, the process recovers wine and converts the residual solids into marketable by-products such as tartaric acid.Imagine that this innovation can greatly reduce or even eliminate winery effluent, reduce solid waste disposal costs, eliminate bladder presses and diatomaceous earth filtration and that it increases processing capacity without any additional capital costs. It sounds too good to be tr...
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