A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value

Abstract Red and purple grape juices (GJs) have long been consumed worldwide for their unique taste nutritive value. Moreover, is postulated to play an important role in the improvement of cardiovascular risk factors owing its rich polyphenol content. Little known regarding GJ’s holistic chemistry functionality as compared those other fruit juices. This review aims compile state-of-the art colored context analysis nutritional values. Further, a potential contaminants be introduced during manufacturing that influence juice quality or health effects are presented help maximize quality. A comparison between analytical methods QC establishment employing hyphenated platforms versus direct spectroscopic techniques. The enrichment skin with myriad phenolics poses it functional beverage skinless juice. Graphical abstract