RT Journal Article
SR Electronic
T1 Sugar Extraction from Grape Pomace with A 3-Stage Countercurrent System
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 14
OP 20
DO 10.5344/ajev.1965.16.1.14
VO 16
IS 1
A1 R. J. Coffelt
A1 H. W. Berg
A1 Paul Frei
A1 E. A. Rossi, Jr.
YR 1965
UL http://www.ajevonline.org/content/16/1/14.abstract
AB The main factors involved in countercurrent extraction of sugar from pomace are the liquid content of the feed, the degree of pressing, and the water added. The time the pomace is in contact with the extraction liquid is of less importance. Countercurrent extraction is a more satisfactory washing system than simple multiple-contact since satisfactory sugar levels in both product and washed pomace are easily attainable with countercurrent washing.