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.
Summary
Grape marc has been thoroughly tested for the presence of agrochemicals, tannins, nutritive profile and other compounds of interest to methanogenesis. The agrochemical survey highlighted iprodione as an area of further research, with high concentrations found in some unprocessed samples.
Grape marc tannin was found to vary greatly in concentration and composition across the processing chain with skin only and seed only samples giving rise to the biggest compositional variations.
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
More information
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.
