Potencijal iskorištenja ostataka nakon proizvodnje vina za dobivanje ...
Potencijal iskorištenja ostataka nakon proizvodnje vina za dobivanje ...
Potencijal iskorištenja ostataka nakon proizvodnje vina za dobivanje ...
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884<br />
Pomology, Viticulture and Enology<br />
The potential of utilisation of residue after wine production for obtaining<br />
thermal energy<br />
Abstract<br />
In this paper the energetic potential of processed grape marc from sort's Ņlahina and Syrah will<br />
be investigated, with the purpose of obtaining thermal energy. By laboratory pelleting of grape<br />
marc a product of high density and better volumetric energy value will be produced, which will<br />
result in decrease of transport and storing cost, and better quality of combustion when<br />
producing thermal energy. The quality of pellets as a biofuel can not be defined without<br />
determining their physical and chemical properties namely combustion characteristics. The<br />
energetic potential of grape marc will be determined as well as the possibility for its usage as a<br />
energy-generating product in producing thermal energy.<br />
Key words: grape marc, pelleting, energetic value, thermal energy.<br />
44th Croatian & 4th International Symposium on Agriculture
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