Barile Lab in the news: Work on grape marc oligosaccharides is getting noticed

The Barile and Wang Labs’ paper “A second life for wine grapes: Discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions” recently published in LWT- Food Science and Technology has been capturing great attention in both academia and the agriculture industry. UC Davis highlighted the study in an article discussing our ground-breaking research into grape marc’s potential as a functional food ingredient. Diane Nelson’s article, “Finding New Life for Wine-Grape Residue,” can be found here. We at the Barile Lab are thrilled our research can have such a large impact harnessing the power of grape marc oligosaccharides and phenolics to transform a waste product into a resource to improve human health.