date:Sep 18, 2012
nds before bottling, they concluded.
Complementary mixing of red and white grape skins also released significant amounts of anthocyanins and phenolic compounds, characteristic of each grape skin variety, the team found.
Bioactive compounds such as resveratrol and (flavanoids) catechins were significantly released in all types of dehydrated waste grape skins, Pedroza et al. added.
Although the use of dehydrated wine grape skins is currently not authorized as enological practice because of its n