Wine Waste Finds Sweet Afterlife In Baked Goods
on 13/08/13 at 8:37 amWine
“The pomace pile was one of the largest problems that the wine industry had with sustainability,” says Paul Novak, general manager for , a sister company to winemaker Kendall-Jackson in Northern California.
Currently, some wineries compost the unwanted leftovers for their own use or to sell to gardeners. But now, scientists and entrepreneurs are finding new and often surprising uses for this former waste product.
Some winemakers, for instance, are using pomace as the basis of grapeseed oil. Researchers are also exploring pomace’s properties as a food preservative — studies have shown that compounds called polyphenols found in grapes and in pomace kill bacteria that can cause food to spoil. One Oregon State University professor, , has even toyed with turning pomace into a biodegradable material to make flower pots.
“We’re continuously looking for new options,” says Zhao, who has spent several years studying pomace and its potential uses in and out of the kitchen.
And right now, one of the most promising commercial uses of pomace is also one of the tastiest: It’s being turned into a gluten-free flour substitute.