California’s wine industry could play a role in reducing methane emissions from dairy cattle. Researchers at University of California, Davis, added fresh grape pomace left over from winemaking ...

In a recent article published in the journal Foods, researchers conducted a comprehensive review and synthesized advances in research on the bioactive properties, health and nutritional benefits, and ...

Everyone knows that juice from Sonoma County wine grapes ends up in the bottle, but what happens to the seeds, skins, stems and solid matter that are left behind after the grapes are crushed? Some are ...

When winemakers crush the juice from grapes, what's left is a goopy pile of seeds, stems and skins called pomace. Until several years ago, these remains were more than likely destined for the dump.

Health-enhancing oligosaccharides found in chardonnay grape residue Oligosaccharides hold potential to support intestinal health Wine waste could become source for supplements or food products ...

The research findings are part of a novel research program to identify new molecules from natural extracts for cancer therapy. ‘Oleanolic acid, a chemical compound found in grape pomace shows ...