Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution.

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 temperature were first studied in model wine solutions using two 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 color and phenolic and aroma compounds. Higher maceration time favored 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 two different white wines, achieving characteristics equivalent to commercial rose wines. After three months of storage, rose wine composition was stable.