Faced with increasing concerns about food waste and protecting the environment, scientists are looking for smart ways to turn leftovers into useful new items. A clear example comes from fruit processing – especially the flesh, skin and seeds left behind after apples and grapes to make juice, cider or wine. This remaining material (usually thrown aside) is now seen as a promising ingredient to create new delicious drinks.
Researchers Zhuoyu Wang, Dr. Andrej Svyantek, and Dr. Zachariah Miller, work at Texas A&M University and Montana State University to explore the idea by mixing apples and grape residues to make mixed fermented beverages. Their findings shared in the Science Journal fermentation carefully examine how these mixtures perform during fermentation, the result of sugars’ natural conversion from yeast to alcohol, and the final beverage.
Changing the mixture of apple and grape materials can lead to a significant difference in how the drink ferments and how it tastes. When more grapes are used, the fermentation moves faster, bringing more sugar and nutrients, which helps yeast, a microorganism that drives fermentation. On the other hand, using Apple leftovers only slows down the process and requires extra yeast to get the job done. The end drink looks different, depending on the mixture – the oozes are shaded with red, while the apples produce yellow hues.
Each fruit also adds its own unique flavor and useful plant compounds. Grapes provide more of the acid and bold elements that are often found in wines, while apples add a smooth, fruity touch. Together they form a balanced drink with flavor. As Dr. Wang describes, “The change in dynamic color indicates that grape Pomace contributes to the redness of the wine, while Apple Pomace promotes mainly yellow in fermented products.” Pomace refers to the crushed peel, flesh and seeds.
Looking back at the final drink, the team found differences in alcohol intensity, acidity and health-related properties such as antioxidants, which are compounds that help protect cells from damage, depending on how the fruit is mixed. One of the best combinations is the mix of apples and grapes, which delivers the drink with smooth alcohol content, attractive tastes and correct clarity. This mix also shows how two types of fruit waste work together to make something better than something alone.
This experiment not only shows how fruit waste plays a greater role in making food systems more sustainable. As Dr. Wang notes, “This fermentation study shows the potential application of grapes and apples Pomace in the wine industry.” Using these leftovers helps reduce waste and supports a circular economy, a way to reuse and recycle materials to minimize waste, ensuring that every part of the harvest is used for something of value rather than being thrown away.
Dr. Wang and her team believe that this kind of research points to real-world solutions. By using a portion of the fruit that is usually not used, beverage manufacturers can create new products that taste good and help the environment. These efforts show how science helps the industry differently about what they throw at and that they can become something better.
Journal Reference
Wang, Z. ; Svyantek, a. ;Miller (Z. Fermentation, 2025, 11, 126. Doi:
