Friday, May 7th 2021, 1:39 pm - The new study could be good news for wine makers.
UC Davis researchers have found residue discarded during the wine-making process could be rich in "health-enhancing compounds."
The California wine industry produces nearly 4 million tons of wine annually and along with that, thousands of tons of grape skins, seeds, stems, and pulp are generated. About 30 per cent of the residue, called wine-grape pomace or marc, makes it into the original wine-grape material while the rest is left to decompose.
The new paper, published in the journal LWT - Food Science and Technology identifies a "wealth" of healthy compounds in chardonnay pomace.
One of the major finds was a large presence of oligosaccharides, which is linked to intestinal health and found in human breast milk.
California prouces 4 million tons of wine annually. (File photo: Viktoria Slowikowska/Pexels)
In a statement, the study authors say the nutrient-rich pomace is a potential source for food or supplements.
“It’s all about sustainable wine production and finding a second life for wine grapes,” lead author Daniela Barile said.
“Up to this point, chardonnay marc has been regarded as a byproduct of winemaking with little or no value. Early results are encouraging that marc could be a valuable source for oligosaccharides and other compounds that support health and nutrition.”
More research is needed, but the early results look "promising," Barile added.