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Last year, California and Washington wineries alone crushed around 4.5 million tons of wine grapes, leaving behind a byproduct of approximately 1.5 million tons of skins, seeds and stems. What if a winery could sell these leftovers to make healthy, green products? After all, pomace is packed with all those promising polyphenols that end up in wine, plus fiber. Wine Spectator's Dana Nigro explains.
For the full article, check out the new issue of Wine Spectator, on newsstands October 28, 2013.
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