Just like any other processing activity, the enological one produces many waste products. Some of these waste products, can actually be considered as a resource if they get to be worked out and managed while others need to be disposed of, since they cannot be further processed. It is therefore important to know what are the waste products that can actually originate from a processing and which can be further integrated so they can be re-used. A thoughtful management of the waste products can actually cut down the processing costs as well as allow room for some economic benefits.
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