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Know these benefits of wine's red grape pulp
Updated : 4 years, 4 months ago IST
Washington [US], October 23 (ANI): Better not to keep the mashed, leftover pulp from red grapes in the early process of making wine aside, as according to a new Cornell University-led food science study, viticultural leftovers have numerous nutritional benefits.
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Study suggests wine's red grape pulp offers nutritional bounty
Updated : 4 years, 4 months ago IST
Washington [US], October 19 (ANI): The mashed, leftover pulp from red grapes in the early process of making wine, known as Pomace, is considered byproduct rubbish. However, in a new Cornell University-led food science study, researchers demonstrated how viticultural trash could be a nutritiv
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