Understanding methane reducing tannins in enteric fermentation using grape marc as a model tannin source

The Understanding methane reducing tannins in enteric fermentation using grape marc as a model tannin source project tested grape marc for the presence of agrochemicals, tannins, nutritive profile and other compounds of interest to methanogenesis. For more information please read the final report summary and download the final report (B.CCH.6410) (PDF, 2.0 MB) from the Meat & Livestock Australia website.

When: 20 September 2012 to 18 September 2015

Contact: Josh Hixson

Collaborator: The Australian Wine Research Institute, Pernod Ricard Winemakers (formerly Premium Wine Brands) & Department of Environment and Primary Industries, Victoria