New York state's grape industry produces 30,000 pounds of grape pomace waste each year. Nationally, that number is roughly 1 million pounds. The grape skins, seeds and stalks left over from the ...

"The pulp, which consists of stems, skins and seeds, is known as pomace and is packed with dietary ... in the The students were asked to prepare a two-course meal in two hours.

and food system applications of wine by-product grape pomace (GP). Their conclusions have important applications for the sustainable development of the wine industry and the reduction of winery waste.

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.

The leftover grape skins, seeds and stems from winemaking are called “pomace.” You may have heard this term used in relation to the leftover bits of olives from olive oil production or apple remnants ...

A vintner's trash may be a food scientist's treasure. Researchers in Turkey have found that grape pomace, a by-product of winemaking, may be effective in killing harmful bacteria that cause food to ...

28. The researchers randomly designed a control diet fed with a basal diet and the experimental group was fed a diet containing 8% grape pomace for 46 days. Results showed that grape pomace ...