Wine-making in California generates tons of residue, but research from UC Davis suggests that this waste, particularly from chardonnay grapes, may hold health benefits. The study reveals health-promoting compounds, such as oligosaccharides, in Chardonnay grape pomace. These oligosaccharides, similar to those found in breast milk, show potential for supporting gut health. This breakthrough offers a sustainable solution, suggesting that byproducts like chardonnay marc could be utilized to create nutritional supplements and food products. Further exploration into the combined effects of oligosaccharides and other bioactive compounds may unlock even more health benefits, marking a transformative shift in sustainable agriculture and human wellness.
