Postharvest dehydration of wine white grapes to increase genistein, daidzein and the main carotenoids

► Dehydration of Grechetto grape at 3 temperatures, 10, 20, or 30 °C. ► Total phenol content increased at 10 °C until 30% weight loss. ► Lutein and β-carotene decreased at 10 and 20 °C, after 30% weight loss. ► At 10 °C daidzein raised 10 folds until 20% weight loss, then declined when genistein rose. ► 30 °C was a deleterious temperature for isoflavones but not for lutein.