Wine lees; argol

HS code 230700 covers wine lees and argol, which are byproducts of the wine production industry. Wine lees are the sediment that settles at the bottom of wine barrels or tanks during the winemaking process, while argol is a byproduct that forms as a crust on the inside of wine barrels. These materials have a range of industrial applications, making them an important part of the broader agricultural and food processing sectors.

The production of wine lees and argol is a natural byproduct of the winemaking process. As wine is fermented and aged, solid particles and sediment settle to the bottom of the containers. This sediment, known as wine lees, is then separated from the clear wine. Argol, on the other hand, forms as a crust on the inside of wine barrels during the aging process. Both wine lees and argol are then collected, processed, and prepared for sale to various industrial users.

The main inputs required for the production of wine lees and argol are grapes and oak wine barrels. Grapes are the primary raw material used in winemaking, which generates the wine lees as a byproduct. Oak wine barrels are used to age certain wines, and it is during this aging process that the argol forms on the interior of the barrels. Additional inputs may include processing equipment, storage facilities, and labor for collection and packaging.

The primary outputs of HS code 230700 are wine lees and argol. Wine lees have a variety of industrial uses, including as a source of tartaric acid, as a soil amendment, and as an ingredient in animal feed. Argol is primarily used as a source of potassium bitartrate, which has applications in the food, pharmaceutical, and chemical industries. Other 290515 Glycerol and 291814 Citric acid may also be produced as byproducts of the winemaking process.