Have a Bioflavonoid With Dinner!

The skin of a grape contains all kinds of chemical compounds including bioflavonoids and polyphenols, as well as other aromatic molecular chains, tannins and, of great value in the fermentation process, natural yeast.  Most of these chemicals are used in winemaking and winemakers have to decide how long they want the must (i.e., crushed grape mash, containing skin, seeds, and stems) to remain in contact with the juices, because that helps determine a wine’s aroma and flavor during the fermentation and aging process. In fact, much of the taste we experience in wine, comes from the chemicals in the skin of the grape!