Dehydrated waste grape skins from the juice industry were used as an additive to produce rose wines. Maceration time, particle size, dosage, alcoholic content and maceration temp. were 1st studied in model wine solutions using 2 different dehydrated waste grape skins. Full factorial experimental designs together with Factor Analysis and Multifactor ANOVA allowed for the evaluation of each parameter according to the composition of colour and phenolic and aroma compounds. Higher maceration time favoured the extraction of anthocyanins; phenolic compound release was influenced by dosage independent from other factors studied. Rose wines were produced by direct addition of dehydrated waste grape skins, according to selected parameters in 2 different white wines, achieving characteristics equivalent to commercial rose wines. After 3 months of storage, rose wine composition was stable. (We recommend that you consult the full text of this article)

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