Wine grape residue as food? UC Davis scientists are studying the possibilities

Chardonnay Marc Flours – Photo Credit UC Davis

My latest Napa Valley Register wine story is the most academic writing I have done since my WSET 3 exam and doctoral dissertation – “Wine grape residue as food? UC Davis scientists are studying the possibilities.” It is a topic that piqued my interest because wine grape residue “shows promise in the areas of nutrition including intestinal health and inflammation.”

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