#GrapeMarc
FYI: Fermentation increased anthocyanin release from grape marc by up to 63.3%, study finds #Fermentation #Anthocyanins #GrapeMarc #LacticAcidBacteria #Winery
Fermentation increased anthocyanin release from grape marc by up to 63.3%, study finds
Researchers said lactic acid bacteria transformed winery residue into simpler phenolics that appeared more bioaccessible during simulated digestion
www.vinetur.com
September 21, 2026 at 8:24 PM
Fermentation increased anthocyanin release from grape marc by up to 63.3%, study finds #Fermentation #Anthocyanin #GrapeMarc #LacticAcidBacteria #Bioaccessibility
Fermentation increased anthocyanin release from grape marc by up to 63.3%, study finds
Researchers said lactic acid bacteria transformed winery residue into simpler phenolics that appeared more bioaccessible during simulated digestion
www.vinetur.com
September 16, 2026 at 8:23 PM