author: rdesai, title: Vineyard in Montone
Where does grape pulp come from?
This product range rich in fibre (more than 50% NDF) ensures rations particularly through its provision of lignin. Particularly suitable for rabbit feed, it can also be used for all ruminants.
During the wine harvest period, "fresh pomace" from the Champagne region is worked: the stages of the process include stripping, which produces a "stalked pomace", which is then pressed to extract a juice which will be fermented into alcohol. The first stages take place on the alcohol production sites (Marne and Aube), the "pulp and pips" are then sent to Désialis sites (Marne and Aube) to be sorted and dehydrated.
Stage 1: the grape pomace is poured into a pomace pit.
Stage 2: the pomace goes through dealcoholisers where the alcohol is removed under the action of steam circulating against the current.
Stage 3: concentration of alcohol (92%Vol).
Stage 4: the pomace, now free of alcohol, is routed into the diffusion belt where potassium bitartrate is removed by counter-current washing with hot condensate.
Stage 5: the pomace is dried using a dryer running at about 100°C. The pulp obtained contained 85 to 90% of dry matter. The pomace is then sorted by rotary sorters, to separate the grapes, pips and pulps.
Pomace : stalks + pips + [skin+pulp]
Pulp : [skin+pulp]
Stage 6: The pulp is stored in silos. The grapes are used as fuel.
Stage 7: The pulp is loaded into trucks as required.