Aerobic and Anaerobic Grape Pomace Composting: The Pros and Cons
| dc.contributor.author | Mpanga, Issac K. | |
| dc.date.accessioned | 2024-03-11T23:03:45Z | |
| dc.date.available | 2024-03-11T23:03:45Z | |
| dc.date.issued | 2022-01 | |
| dc.identifier.uri | http://hdl.handle.net/10150/671219 | |
| dc.description.abstract | In Arizona, wine production increased from 65,413 gallons (2007) to 297,145 gallons 2017) (Murphree, 2018), with an estimated 354% increase in grape pomace production within the same period. The grape pomace is a by-product of the wineries, which is obtained after crashing the grape fruits, fermenting and pressing the juice. | |
| dc.language.iso | en | |
| dc.publisher | College of Agriculture, Life & Environmental Sciences, University of Arizona (Tucson, AZ) | |
| dc.relation.ispartofseries | University of Arizona Cooperative Extension Publication AZ1921 | |
| dc.relation.url | https://extension.arizona.edu/pubs | |
| dc.rights | Copyright © Arizona Board of Regents. Licensed under a CC BY-NC-SA 4.0 license (https://creativecommons.org/licenses/by-nc-sa/4.0/). | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.source | CALES Cooperative Extension Publications. The University of Arizona. | |
| dc.title | Aerobic and Anaerobic Grape Pomace Composting: The Pros and Cons | |
| dc.type | Pamphlet | |
| dc.type | text | |
| refterms.dateFOA | 2024-03-11T23:03:45Z |
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Except where otherwise noted, this item's license is described as Copyright © Arizona Board of Regents. Licensed under a CC BY-NC-SA 4.0 license (https://creativecommons.org/licenses/by-nc-sa/4.0/).