wijnedelen

Wijnedelen is a Dutch term used to describe the byproducts that remain after wine production, particularly the grape skins, seeds, and residual pulp left after pressing the must. The term appears mainly in Dutch-language sources and is not widely used in international winemaking terminology, where these residues are commonly referred to as pomace or marc.

Wijnedelen typically consist of skins, seeds, and leftover juice. They are perishable and high in moisture, tannins, and organic matter, so timely processing is important to prevent spoilage. Depending on local practices, the components can be handled separately or together for various purposes. Seeds can be pressed to extract grape seed oil, while skins and pulp can be dried and used as animal feed, compost, or sources of polyphenols and pigments.

Uses and significance: Pomace and related wijnedelen have long been utilized as soil amendments and fertilizer, contributing to a more circular approach in viticulture. In some regions, the residues are distilled to produce pomace brandy or similar spirits, offering an additional revenue stream for wineries. Beyond alcoholic beverages, value can be recovered from these byproducts through extraction of oils, fibers, or bioactive compounds for use in cosmetics, food ingredients, or nutraceuticals.

See also: Pomace, Grappa, Wine by-products, Circular economy in winemaking.