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Scientists finding new life for wine grape residue


Tim Hearden
Diane Nelson | Apr 29, 2021
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Aug 31, 2021 to Sep 02, 2021
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.
Oligosaccharides are found in many plant and animal tissues, including human breast milk. Recent advances have revealed oligosaccharides’ vast potential to support intestinal health. ....

United States , Amanda Sinrod , Mrittika Bhattacharya , Daniela Barile , Xuequi Li , Bruna Paviani , University Of California , Department Of Food Science , Olive Center , Extension Specialist Selina Wang , Professor Daniela , Jackson Family Wines , Cooperative Extension Specialist Selina Wang , Food Science , ஒன்றுபட்டது மாநிலங்களில் , டேனீலா பாரில் , பல்கலைக்கழகம் ஆஃப் கலிஃபோர்னியா , துறை ஆஃப் உணவு அறிவியல் , ஆலிவ் மையம் , ப்ரொஃபெஸர் டேனீலா , ஜாக்சன் குடும்பம் ஒயின்கள் , உணவு அறிவியல் ,