Exploring Factors Influencing the Consumption of Grape Skins: A Review

Grapes (Vitis vinifera L.) are one of the most popular fruits globally, with studies demonstrating the numerous beneficial metabolic substances found in their skins, including anthocyanins, proanthocyanidins, stilbene (resveratrol) and so on. However, grape skins are often overlooked and discarded by consumers. To maximize the nutritional benefits of grapes, it is crucial to explore the factors influencing the edibility of grape skin and work towards enhancing consumption. This review explores the molecular mechanisms underlying these factors, focusing on cell wall modifications and tannin biosynthesis. We highlight how skin texture and astringency are influenced by enzymatic activity, genetic regulation, and environmental factors. Understanding these mechanisms provides a foundation for improving skin palatability through breeding or biotechnological approaches, enhancing the nutritional and commercial value of grapes.