The world drinks a lot of wine, and that means a lot of grapes are consumed. But not every part of the grape ends up in the bottle. Seeds, stalks, and skins end up in landfills. Now, researchers say they have found useful commercial applications, such as prolonging the shelf life of fatty foods, for these […]
The world drinks a lot of wine, and that means a lot of grapes are consumed. But not every part of the grape ends up in the bottle. Seeds, stalks, and skins end up in landfills. Now, researchers say they have found useful commercial applications, such as prolonging the shelf life of fatty foods, for these wine leftovers.
Watch as Dr. Changmou Xu of the University of Nebraska-Lincoln explains this recent breakthrough at the 255th ACS National Meeting & Exposition in New Orleans:
