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  • From: "Tradingpost" <tradingpost@gilanet.com>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] Fwd: Winemaking's Waste: A Good Thing
  • Date: Wed, 25 Aug 2004 12:31:07 -0600


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>
>August 24, 2004 - NY Times
>Winemaking's Waste: A Good Thing
>By HENRY FOUNTAIN
>y now it's well known that a little bit of wine can be good for you. But
>even the waste from winemaking can have benefits, researchers say.
>Scientists from two Turkish universities have found that extract of grape
>pomace - the seeds, skin and stems left after the fruit is crushed to make
>juice
> - inhibits the growth of 14 types of bacteria, including those that can
>spoil food or cause salmonella and other food-borne illnesses.
>"Grape pomace extract is a natural weapon against bacteria," Dr. Osman
>Sagdic, a professor in the food engineering department at Erciyes
>University and
>an author of a paper describing the findings in The Journal of the Science
>of
>Food and Agriculture, said in an e-mail message.
>Dr. Osman and his colleagues used pomace from the most common red and
>white
>grapes used for winemaking in Turkey. The pomace was dried and ground, and
>
>extracts were prepared. Analyses showed that they had relatively high
>concentrations of phenolic compounds, the substances in wine that have
>antioxidant
>qualities.
>The researchers then tested the extracts, mixed with methanol in
>concentrations ranging from .5 to 20 percent, against a who's who of nasty
> bacteria,
>including E. coli O157:H7, Salmonella enteritidis, Staphylococcus aureus
>and
>Enterobacter aerogenes. E. coli O157:H7, for instance, has been
>responsible for
>several food-poisoning deaths in recent years.
>The researchers found that growth of 13 of the bacterial types was
>inhibited
>at concentrations of 2.5 percent or higher; while growth of the 14th,
>Yersinia enterocolitica, was inhibited at 5 percent.
>In a different kind of test involving the growth of bacterial colonies in
>nutrient broth, the extracts were found to work effectively against E.
>coli and
>S. aureus at concentrations as low as .5 percent.
>There's no shortage of pomace in the world, both from winemaking and the
>production of foods like vinegar. Much of it is used as animal feed, but
>Dr.
>Sagdic said the research suggested an alternative use, one that is both
>low-cost
>and all-natural. "These extracts may be used in food formulations as
>preservatives," he wrote. "And people prefer natural preservatives in the
>place of
>synthetic counterparts in foods."
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>
>*************************************
>Sherry Alpern
>* NY Farms!
>* NYC Wholesale Farmers' Market Study
>718-789-7692 _alp140@aol.com_ (mailto:alp140@aol.com)
>
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  • [Livingontheland] Fwd: Winemaking's Waste: A Good Thing, Tradingpost, 08/25/2004

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