Grapes used to make chardonnay wine
Grapes used to make chardonnay wine; (Photo by WellVine)

Chardonnay Marc: A ‘Trifecta’ of Health, Taste and Sustainability

UC Davis research leads to development of food ingredient using winemaking byproduct

Daniela Barile is featured in a review paper published by the Journal of Agricultural and Food Chemistry together with wine industry collaborators. The paper outlines how chardonnay marc can serve as a model for developing plant-based natural product food ingredients, and perhaps make upcycling agricultural byproducts relevant to other post-harvest processing scenarios.

The full news article is published by the College of Agricultural and Environmental Sciences.