date:Sep 18, 2012
Cabernet Sauvignon and Merlot grapes, with the younger vintage similar to table wines commercialized as a bulk product with a three-year post-bottling shelf life.
After the skins were added, the team reported that wine color intensity increased 11% on average (31% maximum) while total polyphenol counts rose 10% in mean terms (20% maximum).
The use of dehydrated waste grape skins from the juice industry proved to be a useful tool for ameliorating quality parameters of color and phenolic compou