Is This New Biotechnology the Missing Link to a Sustainable Spent Grain Solution?

The job was unglamorous, but important: During an internship ahead of his final year in the fermentation sciences program at the University of California, Davis, Russell Heissner was at Domaine Chandon, tasked with overseeing the last squeeze of the sparkling wine crush. That meant extracting every last bit of liquid from the fibrous stems, seeds,

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