Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste
Wednesday, October 19, 2016 - 14:34
in Earth & Climate
A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma.