(SACRAMENTO BEE) — At the end of the winemaking process, there's plenty of by-product that'll never make it to the bottle.
What's left over is pomace, a gunky-looking debris that contains grape seeds, stems, skins and other solids. That pomace might end up in a compost pile, or in some cases used to make brandy.
But one company, with some help from the University of California, Davis, is creating products from those leftovers that are geared toward gourmet and healthy cooking.
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