Researchers at the University of Cadiz have found gastronomic
uses for the leftovers of winemaking by producing jams and biscuits. The
residues, which can reach 20 tons per harvest, contain high levels of
antioxidants and fibre, giving them very healthy properties. Up till now
disposal of the residues has been awkward and costly, although some can be
ploughed-in as mulch in the vineyards.
Another idea - an even better one - that the researchers have is to
produce chocolates filled with wine essence. They would have all the flavour
properties of Sherry but without the alcohol. The same could be done with Jerez
brandy and even vinegar. Brilliant!!
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