Probably most people have never heard of “wine flour”. However, several companies have begun marketing this innovative product to health-conscious consumers. They utilize the crushed remnants of grape residues produced by the extraction of grape juice for wine making.
The smashed stems, skin and seeds of grapes form a substance called “pomace”. Previously discarded, this material now forms a constituent of some specialty flours. It often contains substances rich in antioxidants.
A Nutritious Component
Pomace could provide an additional revenue stream for some small vineyards. Researchers have recently begun searching for useful applications for this polyphenol-rich, yet very unaesthetic material. During former eras, wine makers sometimes regarded pomace as a sticky nuisance and a potential problem; they worked diligently to clean up the mess left behind after the crushing of grapes. For instance, Paul Novak of Whole Vine Products recently observed that in the past, winemakers viewed this material as one of “the largest problems” in the wine making industry.
Scientists in recent years have developed some good uses for pomace, however. Today, it often provides an important ingredient in