Waste from winemaking can be a functional source for commercial applications, dietary supplements, and natural food colourings that can have therapeutic effects according to chemical engineers Rachel Liu and Victoria Haritos at Monash University,
Specifically, the research indicates that substances extracted from red wine grapes have two levels of natural compounds called polyphenols and anthocyanins.
Both compounds can be found in a range of fruits, vegetables and cereals, collaborating with protection against developing cancers, cardiovascular diseases, osteoporosis and neurodegenerative diseases.
Around 20 per cent of the 2 million tonnes of wine grapes crushed each year in Australia end up as waste used for compost or other low-value purposes.
Professor Haritos reveals that there is a massive volume of waste from which these compounds could be recovered and used.
“We see great opportunities and are keen to explore how this waste product can be processed commercially,” she added.
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