Maximizing Wine "Waste" Benefits

Wine has been tied to a range of health benefits, including reduced cancer and heart disease risks. These are linked to the compound resveratrol (a phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or fungi) in grape skins. Now grape skin and seeds generated from winemaking, that are discarded as waste, have also been found to be a good source of antioxidant dietary fiber that could be used to fortify other foods.

In a new study published in the Journal of Food Science, Oregon State University scientists report they have found that the wine waste, known as pomace; can boost the nutritional value of various food products such as yogurts and salad dressings, and can be used to extend shelf-life.

The researchers analyzed pomace from Pinot Noir and Merlot wines to determine the best ways to convert the rich source of antioxidants into compounds that can be used to fortify foods.

They found air- and oven-drying pomace proved to be inexpensive methods that can easily be used in large-scale industrial applications for food processing purposes.

So that's the gist of "maximizing" Wine's benefits. For more information on its actual and ever growing benefits go HERE!