Cost-efficient method developed for maximizing benefits from wine waste

Sep 25, 2012

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary fiber and can be used to fortify various food products such as yogurts and salad dressings with enhanced nutritional value and extended shelf-life.

The researchers from Oregon State University analyzed pomace from Pinot Noir and Merlot wines to determine the most economically feasible ways to convert the rich source of antioxidants in pomace into compounds that can be used to fortify foods.

Drying pomace in the oven at 104 degrees Fahrenheit and air drying at 77 degrees Fahrenheit were considered highly acceptable and much less costly compared with freeze drying. These methods can easily be converted into large scale industrial applications for food processing purposes.

Explore further: A better understanding of piglet immune response to intestinal parasites

add to favorites email to friend print save as pdf

Related Stories

Researchers investigate natural compounds in cranberries

Aug 31, 2012

(Phys.org)—Cranberries are already known to be rich in fiber, and to provide vitamin C and potassium, both of which are essential nutrients. But the tart, colorful berries are also a source of natural compounds ...

Red wine grapes may help prevent tooth decay, research shows

Jan 29, 2008

Red wine has long been known to contain a substance, resveratrol, that is heart-healthy. Now research shows that both red wine grapes and winemaking residue, known as pomace, contain substances that may help prevent tooth ...

Wine and cheese: serious science

Oct 27, 2005

Twenty-seven food and wine experts recently met in Summerland, Canada, to determine ideal cheese-wine parings using scientific sensory methodology.

New freeze-dry method good for processing fish

Aug 01, 2011

A quicker freeze-dry technique used to process salmon cubes could potentially be applied to add value to meat components considered to be less appealing, according to a U.S. Department of Agriculture (USDA) researcher. ...

Recommended for you

Transparent larvae hide opaque eyes behind reflections

5 hours ago

Becoming invisible is probably the ultimate form of camouflage: you don't just blend in, the background shows through you. And this strategy is not as uncommon as you might think. Kathryn Feller, from the University of Maryland ...

Peacock's train is not such a drag

6 hours ago

The magnificent plumage of the peacock may not be quite the sacrifice to love that it appears to be, University of Leeds researchers have discovered.

Iberian pig genome remains unchanged after five centuries

12 hours ago

A team of Spanish researchers have obtained the first partial genome sequence of an ancient pig. Extracted from a sixteenth century pig found at the site of the Montsoriu Castle in Girona, the data obtained indicates that ...

User comments : 0