What if scientists could harness that viticultural waste to help promote human health?
Maybe they can, according to research from food scientists at the University of California, Davis.
In a study published in the journal âLWT â Food Science and Technology,â 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 oligosaccharidesâ vast potential to support intestinal health.
âWe were surprised by the diversity of the oligosaccharides in the chardonnay wine grapes, including the presence of structural elements found in motherâs milk,â said Amanda Sinrod, lead author of the study.
Tim Hearden
Diane Nelson | Apr 29, 2021
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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.
A Second Life for Winemaking s Leftover Grape Skins
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The leftovers from making wine out of grapes have been considered useless. New research shows they may be a valuable source of health-enhancing compounds.
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