TY - JOUR T1 - Sugar Extraction from Grape Pomace with A 3-Stage Countercurrent System JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 14 LP - 20 DO - 10.5344/ajev.1965.16.1.14 VL - 16 IS - 1 AU - R. J. Coffelt AU - H. W. Berg AU - Paul Frei AU - E. A. Rossi, Jr. Y1 - 1965/01/01 UR - http://www.ajevonline.org/content/16/1/14.abstract N2 - 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. ER -