Science News
from research organizations

Cost-efficient method developed for maximizing benefits from wine waste

Date:
September 25, 2012
Source:
Institute of Food Science & Technology
Summary:
A new study 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.
Share:
       
FULL STORY

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.


Story Source:

The above post is reprinted from materials provided by Institute of Food Science & Technology. Note: Materials may be edited for content and length.


Cite This Page:

Institute of Food Science & Technology. "Cost-efficient method developed for maximizing benefits from wine waste." ScienceDaily. ScienceDaily, 25 September 2012. <www.sciencedaily.com/releases/2012/09/120925143551.htm>.
Institute of Food Science & Technology. (2012, September 25). Cost-efficient method developed for maximizing benefits from wine waste. ScienceDaily. Retrieved July 30, 2015 from www.sciencedaily.com/releases/2012/09/120925143551.htm
Institute of Food Science & Technology. "Cost-efficient method developed for maximizing benefits from wine waste." ScienceDaily. www.sciencedaily.com/releases/2012/09/120925143551.htm (accessed July 30, 2015).

Share This Page: