We propose an innovative solution: rehydrating apple pomace and chaptalizing it with molasses from the sugar industry to produce a pomace wine at 8% alcohol through yeast fermentation. This wine is then aceticized to create a 6% titratable acidity vinegar. This approach ensures a significantly reduced environmental impact compared to biodigestion while generating new jobs and increasing the added value of the full intermediate Value Chain.
This innovation was developed within the Swiss case study between two partners, Biofruit and Cogiterre Sàrl. Biofruit produces the apple pomace through apple juice production, while Cogiterre uses the apple pomace to produce apple pomace vinegar. In Switzerland, more than 20,000 tons of apple pomace are used for methanization, drying, or simply thrown away. The goal of this innovation is to reuse this pomace in the apple value chain for phytosanitary applications and detergency. This partnership valorizes the co-products of apple juice production, thereby contributing to a circular economy and reducing environmental impact.