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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”.
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USDA Nutrition Facts |
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| Serving Size 1 tsp |
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| Calories 158 |
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| Protein 27g |
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| Total Fat 0g |
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| Total Carbohydrates 11g |
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| Dietary Fiber 3g |
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| Sugars 0g |
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| Potassium 2600mg |
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| Sodium 3600mg |
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| Cholesterol 0mg |
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| Serving Size 1 oz |
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| Calories 331 |
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| Protein 58g |
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| Total Fat 0g |
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| Total Carbohydrates 30g |
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| Dietary Fiber 5g |
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| Sugars 20g |
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| Potassium 2202mg |
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| Sodium 3mg |
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| Cholesterol 0mg |
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| Serving Size 1 tbsp |
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| Calories 56 |
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| Protein 2g |
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| Total Fat 0g |
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| Total Carbohydrates 14g |
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| Dietary Fiber 0g |
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| Sugars 14g |
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| Potassium 0mg |
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| Sodium 3mg |
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| Cholesterol 0mg |
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Extracted term - Related Content |
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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 ... |
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| The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, ... |
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| A process that is used to extract oil from fruits, nuts, and seeds. Chemical solvents are used to extract the oil, which is then boiled to eliminate most of the solvent residue. ... |
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| A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light. The temperature during the ... |
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| A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make ... |
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