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Article: Study Finds New Health Benefits in Winemaking Leftovers

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Study Finds New Health Benefits in Winemaking Leftovers

Study Finds New Health Benefits in Winemaking Leftovers

Cornell researchers found that polyphenols in pomace can improve gut health and reduce the risk of heart disease and diabetes

Source: https://www.winespectator.com/articles/study-finds-new-health-benefits-in-winemaking-leftovers

Written by Matthew Pataki

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Cheers! Wine’s red grape pulp offers nutritional bounty

Cheers! Wine’s red grape pulp offers nutritional bounty

Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish. But maybe not for long. Source: https://cals.cornell.edu/news/2021/10/cheer...

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