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Barring a few uses like grape seed oil or cosmetics, the pomace left after fermentation of grapes is usually discarded as waste by wineries, but that may change with the development of a patented process by Adrian Pinto, the Senior Manager-Wines at Pernod Ricard India, writes Subhash Arora who feels that there are immense possibilities for the project that can result in saving of natural resources like trees and also save cost of operations to make paper


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