What is Wine Lees Market Scope?
Wine lees are the dead yeast, seeds stems, grape skins, and tartrates that are discarded, they gradually get settled on the bottom of a fermentation vessel. There are two types of and lees including sparkling and white wine lees used widely in the distillery, cookery, feed, organic compound fertilizers, and others. These are the leftover yeast particles from autolysis which is created by fermentation. Wines are aged or fermented on lees for a few weeks or months and even for several years which then leads to appropriate color, texture, and flavors.
The Wine Lees market study is being classified by Type (Sparkling Wine Lees, White Wine Lees and Others), by Application (Distillery, Cookery, Feed, Organic Compound Fertilizer and Others) and major geographies with country level break-up.
Donnhoff (Germany), Egon Müller (Germany), Weingut Robert Weil - Winery (Germany), Concha y Toro (Chile), Firmenich SA (Switzerland), Hugel & Fils (France) and Viña San Pedro (Chile) are some of the key players profiled in the study.
Analyst at AMA have segmented the market study of Global Wine Lees market by Type, Application and Region.
On the basis of geography, the market of Wine Lees has been segmented into South America (Brazil, Argentina, Rest of South America), Asia Pacific (China, Japan, India, South Korea, Taiwan, Australia, Rest of Asia-Pacific), Europe (Germany, France, Italy, United Kingdom, Netherlands, Rest of Europe), MEA (Middle East, Africa), North America (United States, Canada, Mexico).
"According to literature and EEC regulation, wine lees can be defined as “a residue that is formed at the bottom of wine containers, after fermentation, during storage or after treatments, as well as the residue obtained after the filtration or centrifugation of this product”. On the one hand, wine lees can be classified into three groups depending on the stage of vinification: first- and second-fermentation lees, which are formed during the alcoholic and malolactic fermentation, respectively, and aging wine lees formed during wine aging in wood barrels. On the other hand, wine lees also can be classified depending on the particle size: heavy lees and light lees. The main characteristics of wine lees are acidic pH (between 3 and 6), a chemical oxygen demand above 30,000 mg/L, potassium levels around 2500 mg/L, and phenolic compounds in amounts up to 1000 mg/L."
Influencing Market Trend
- Increasing Consumption of Sparkling Wine Products
- Technological Advancements in the Production of Wine Lees
- Increasing Consumption of Different Types of Wine
- Demand for Faster Fermentation and Improved Structure and the Color Stability
- Growing Number of Distilleries Across the Developing Regions will Boost the Wine Lees Market
- Regulatory Guidelines Involved with Use of Wine Lees
- Availability of Low-Quality Wine Lees Manufacturing Companies in the Market
Key Target AudienceWine Lees Manufacturers, Wine Lees International Traders, Wine Lees Distributors and Suppliers, Research and Development Institutes, Potential Investors, Regulatory Bodies and Others
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Frequently Asked Questions (FAQ):
1. At what growth rate would the Wine Lees market expands?
The Global Wine Lees market is expected to see a growth of % during projected year 2020 to 2026.
2. Who are the prominent players of the Global Wine Lees market?
The prominent players of Global Wine Lees market are Donnhoff (Germany), Egon Müller (Germany), Weingut Robert Weil - Winery (Germany), Concha y Toro (Chile), Firmenich SA (Switzerland), Hugel & Fils (France) and Viña San Pedro (Chile), to name a few.
3. What are the top priorities to focus for Wine Lees market’s growth?
In this highly competitive & fast evolving Wine Lees industry, the top strategic priorities would remain consistent like innovation, R&D and M&A.