Finding New Life for Wine-Grape Residue
Published:26 Apr.2021 Source:University of California – Davis
California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?
Maybe they can, according to new research from food scientists at the University of California, Davis. In a study published in the journal LWT -- Food Science and Technology, the team discovered a wealth of potentially health-enhancing compounds and sugar molecules called oligosaccharides within chardonnay wine-grape pomace.