PT - JOURNAL ARTICLE AU - R. J. Coffelt AU - H. W. Berg AU - Paul Frei AU - E. A. Rossi, Jr. TI - Sugar Extraction from Grape Pomace with A 3-Stage Countercurrent System AID - 10.5344/ajev.1965.16.1.14 DP - 1965 Jan 01 TA - American Journal of Enology and Viticulture PG - 14--20 VI - 16 IP - 1 4099 - http://www.ajevonline.org/content/16/1/14.short 4100 - http://www.ajevonline.org/content/16/1/14.full SO - Am J Enol Vitic.1965 Jan 01; 16 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.