date:Sep 18, 2012
Spanish researchers have developed a novel process that involves adding dehydrated waste grape skins to red wines before bottling to improve their color, aroma and phenolic content.
Dynamic consumer preferences and market trends require wine producers to be constantly innovative in terms of sensory and quality parameters, Miguel Angel Pedroza and colleagues wrote.
However, many wine cellars deal with limited budgets, where little is left for approaching constantly changing consumer demands, th