Understanding how a by-product from winemaking can reduce livestock emissions (B.CCH.6410)
The livestock industry produces approximately 10 per cent of Australia's total greenhouse gas emissions. Most of these emissions come from methane which is produced by the natural digestion process of cattle and sheep.
Research undertaken by Australian Wine Institute
What are we doing?
This project aims to reduce methane emissions by identifying the active ingredients in grape marc, a by-product from wine making, that are responsible for reducing livestock emissions. Tannins in the grape marc are believed to be the active ingredient. The project will study tannin chemistry and mechanisms to try and unlock the potential use of grape marc and other tannin-rich food sources as a supplement for reducing livestock emissions.