Extraction

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Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.

USDA Nutrition Facts

Serving Size1 cup
Calories288
Protein5g
Total Fat5g
Total Carbohydrates12g
Dietary Fiber0g
Sugars12g
Potassium148mg
Sodium9mg
Cholesterol0mg
Serving Size1 tsp
Calories158
Protein27g
Total Fat0g
Total Carbohydrates11g
Dietary Fiber3g
Sugars0g
Potassium2600mg
Sodium3600mg
Cholesterol0mg
Serving Size1 tbsp
Calories237
Protein5g
Total Fat0g
Total Carbohydrates2g
Dietary Fiber0g
Potassium98mg
Sodium4mg
Cholesterol0mg

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