grape skins
Tannin-rich fruit covering
Grape skins are the outer covering of grapes, significant in winemaking because they contain pigments, tannins, and flavor compounds.
Red wines get their color from extended contact with grape skins during fermentation; white wines typically have minimal skin contact.
The grape skins give this wine its deep ruby color.
Grape skins are also dried and used in cooking or as a health supplement.
- marcFruit pressing residue
- pomaceFruit crushing residue
- polyphenolsPlant-derived antioxidant compounds
- flavonoidsPolyphenolic plant metabolites
- tanninsAstringent plant compounds
natural dyes · pressing · maceration · punch down · antioxidants · red wine · natural wine · wine making · pigments · cellulose · cuticle · astringency · fermentation · epidermis · must · composting · dietary fiber · grapes
- grape productsgrapes, raisins, table grapes, Concord grapes, muscadines
- fiber sourcesbran, oats, wheat bran, whole grains, lentils
- tannin sourcesoak bark, sumac, chestnut, mimosa, wattle
- fermentation byproductslees, dregs, pomace, marc, sediment
- winemaking additivesbentonite, gelatin, isinglass, casein, egg whites