1.   After fermentation, the new wine remained in contact with the grape skins for two additional weeks to gain extra color and richness.

2.   After the harvest, grape skins will be used to make grappa or to ferment beets to make a dish called brovada.

3.   In higher tannin wine, the tannins from the grape skins are what give us that puckery feeling in our mouths.

4.   Other studies have identified a plant substance called resveratrol, found in grapes and fresh grape skins.

5.   Some grape skins and grape aroma, fuzzy tongue from tannin, nicely blended.

6.   Their color comes either from steeping the juice with the grape skins briefly during fermentation, or from the addition of red wine at a later stage.

7.   While the tramplers sleep, the grape skins and stalks float to the top of the lagar where they form a tight, almost foot-thick mat.

8.   Yeast may not need to be added, because wild yeast resides in the skins of apples, much like the yeast on grape skins.

9.   Distilleries that make grappa, a potent after-dinner spirit made from fermented grape skins, again spring to life with the new harvest.

10.   In white wine and rose, the grape skins are taken out before fermentation.