In this article, fresh grape berries were pressed and the juice byproduct
thus obtained was extracted by the MHG technique without
solvent. The corresponding extract (MHGE) was analyzed by
HPLC for its phenolic content. Then, MHGE was added to the total
volume of natural juice (NJ) to produce an innovative juice (IJ) enriched
in polyphenols in agreement with the European legislation
(EC No. 258/97). The total polyphenol and anthocyanin contents
of MHGE, NJ and IJ were compared as well as their sensorial
characteristics.