North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

Grape seeds do contain tannins, but you'd have to chew them quite a lot to really notice the astringency.  Tannins do add body to wine.  Tannin is less noticeable in juice because of the sweetness.  You'll get more tannin by cooking the juice out of the fruit than by crushing or pressing the fruit.  
In uncooked juice the tannins don't have a lot of effect.  
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com  Winner of the Garden Writers Association "Best Talent in Writing" award for 2003.
On Dec 17, 2006, at 8:02 AM, BekeeprTop@aol.com wrote:

So, what happens if grape seeds are crushed into the juice?
Is the release from the seeds harmful at all? 
Is the bitterness strong?   
Since grapes are so sweet, might the bitterness create a more balanced 
beverage?