Wine lees; argol

HS code 230700 covers the classification of wine lees and argol, which are byproducts of the wine production industry. These materials play a crucial role in the broader agricultural and food processing sectors, serving as valuable inputs for various applications. Wine lees, the sediment that settles at the bottom of wine vats, and argol, a crystalline byproduct of wine fermentation, are important sources of tartaric acid, potassium, and other compounds that have a wide range of uses.

The production of wine lees and argol is primarily a result of the winemaking process. After the fermentation of grape juice, the solid residues, including yeast, grape skins, and other particles, settle to the bottom of the wine vat, forming the wine lees. Argol, on the other hand, is a natural byproduct that forms as a crystalline deposit on the inside of wine barrels or vats during the fermentation and aging process. Both wine lees and argol are then collected, processed, and prepared for various industrial and agricultural applications.

The main inputs required for the production of wine lees and argol are grapes, wine production equipment (such as vats, barrels, and fermentation tanks), and the winemaking process itself. The quality and characteristics of the wine lees and argol are largely dependent on the grape variety, winemaking techniques, and the overall quality of the wine production.

The primary outputs of HS code 230700 are wine lees and argol, which are then used as inputs for other industries. Wine lees are commonly used as a source of tartaric acid, which is an important ingredient in the food, pharmaceutical, and chemical industries. Argol is also a source of tartaric acid and is used in the production of 291815 Tartaric acid and other tartrate-based products. Additionally, wine lees and argol may be used as soil amendments, animal feed additives, or in the production of various other industrial and agricultural products.