Technology of resource-saving processing of wine production waste in restaurant establishments

Abstract

Every year, it is becoming more and more popular for restaurants to open their own wineries. This makes it possible to produce brand-name wine according to autor recipes, which significantly increases the company's competitiveness. Today, restaurant establishments are trying to follow eco-trends, so they pay due attention to the problem of recycling of secondary raw materials. Unfortunately, there are currently very few technologies for the utilization of secondary raw materials of winemaking in small productions.