The winemakers of Burgundy and Bordeaux may soon be able to develop a profitable sideline selling cattle feed supplements.

According to research from Australian academics, the stems, seeds and skins from wine grapes boost milk production and reduce the amount of methane cows produce by 20 per cent.

Far from being a load of hot air, the research could help protect the environment, as emissions from the billions of cows around the globe are one the major contributors to the climate change problem.

Scientist Peter Moate of the Department of Primary Industries said he was "stunned" that such results could be achieved using a by-product from the winemaking process as a dietary supplement.

The milk produced is also much higher quality, with levels of valuable fatty acids six times higher in milk coming from cows fed grape products.

"These particular fatty acids are extremely potent in their ability to benefit heart health and are also known to help fight cancer, diabetes and arthritis," he said.