Research process of valuable product and biorefinery of wine lees

Authors

GUO Zhi-jun, Moutai Institute, Renhuai, Guizhou 564500, China
ZHANG Wang-fei, Moutai Institute, Renhuai, Guizhou 564500, China
JIANG Lu, Moutai Institute, Renhuai, Guizhou 564500, China
FANG Yu-lin, College of Enology, Northwest A & F University, Xianyang, Shaanxi 712100, China

Abstract

In this paper, the development of high-value by-products and biorefinery of wine lees are summarized. On the basis, the reasons of industrialization of wine lees recycling in China were analyzed, and the solution were put forward. Valorization of wine lees could lead to highly efficiency bioprocesses and promote the clean production of wine industry.

Publication Date

5-28-2021

First Page

221

Last Page

226

DOI

10.13652/j.issn.1003-5788.2021.05.039

Recommended Citation

Zhi-jun, GUO; Wang-fei, ZHANG; Lu, JIANG; and Yu-lin, FANG (2021) "Research process of valuable product and biorefinery of wine lees," Food and Machinery: Vol. 37: Iss. 5, Article 39.
DOI: 10.13652/j.issn.1003-5788.2021.05.039
Available at: https://www.ifoodmm.cn/journal/vol37/iss5/39

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