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		<title>Making A Second Run Wine</title>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sat, 22 Feb 2025 00:14:28 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[2nd run wine]]></category>
		<category><![CDATA[pomace]]></category>
		<category><![CDATA[second run wine]]></category>
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					<description><![CDATA[updated 02/22/2025 After pressing a wine, about 20% of the original grape weight is &#8220;pomace&#8221;, the solids which will include skin, seeds, pulp, and stems. This is typically discarded, and may be composted. The&#46;&#46;&#46;]]></description>
		
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