Preßguts

Preßguts, also spelled Pressguts, refers to the solid residue or pulp remaining after pressing or extracting juice or oil from fruits, vegetables, or other plant materials. It is a byproduct of various industrial processes, including juice manufacturing, oil production (e.g., olive oil, rapeseed oil), and winemaking (in which case it is often referred to as pomace).

The composition of Preßguts varies significantly depending on the raw materials used and the extraction process employed. Generally, it consists of a mixture of cellulose, lignin, pectin, sugars, proteins, fats (in the case of oil-bearing materials), and minerals. It may also contain residual quantities of the original juice or oil.

Preßguts is often used as animal feed, particularly for ruminants, due to its fiber content. It can also be processed further for the extraction of valuable components, such as pectin, cellulose, or bioactive compounds. In some cases, it is used as a soil amendment or composted for use as fertilizer. Additionally, research is ongoing into utilizing Preßguts as a source of biofuels or for the production of other value-added products. Disposal of Preßguts can be a challenge due to its bulk and potential for spoilage.