Why do we need to peel the grape juice when squeezing it

The main purpose of peeling grape juice is to enhance its taste and reduce the bitterness of tannins. Grape skins contain a high amount of tannins, crude fibers, and potential pesticide residues. Peeling can prevent cloudy juice and irritation to the gastrointestinal tract. However, retaining the fruit peel can increase antioxidant components such as anthocyanins, which needs to be balanced according to demand. The tannins in grape skins can release astringency during juice extraction, affecting the refreshing taste of the juice and potentially causing discomfort, especially for children or individuals with gastrointestinal sensitivity. The juice extracted after peeling has a brighter color and finer texture, making it suitable for direct consumption or making desserts. In industrial production, peeling is also used to reduce the burden of subsequent filtration processes and improve juice yield. Some grape skins of certain varieties are rich in active ingredients such as anthocyanins and resveratrol, which have antioxidant properties. If you pursue nutritional preservation and can tolerate slight astringency, you can choose to juice grapes grown organically with skins, but they need to be thoroughly cleaned. Juicing with skin is more suitable for quick consumption or pairing with honey for seasoning. Prolonged storage may lead to tannin oxidation and a decrease in flavor.

It is recommended to choose whether to peel according to the drinking scenario: For daily consumption, prioritize peeling for taste, pay attention to nutrition, preserve the skin, and balance the astringency with acidic fruits. Regardless of whether the grapes are peeled or not, they should be repeatedly rinsed with running water before juicing. If conditions permit, they can be soaked in fruit and vegetable cleaning agents to remove pesticide residues. For those with weak gastrointestinal function or when drinking to infants and young children, it is recommended to use clear grape juice that has been peeled and filtered to avoid irritation. Fresh grape juice is best freshly squeezed and consumed, and should not be stored for more than 4 hours to prevent spoilage.