The outer skin or peel of a grape; the thin outer layer that covers the flesh of a grape fruit.
From 'grape' plus 'skin,' a compound formed from two simple English words with Old English/Old French roots. This is a straightforward descriptive compound common in food vocabulary.
Grape skins contain most of the antioxidants and tannins that give red wine its health benefits and aging potential—winemakers separate skins from juice to control flavor and color. So the part of the grape we usually spit out is actually the most chemically interesting part.
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