Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

► Direct use of dehydrated waste grape skins (DWGS) into wine. ► Tailor made mixtures of DWGS improves wine colour loss in a 31% before bottling. ► (E)-resveratrol and catechins were significantly released by all types of DWGS. ► DWGS allowed preventing significant loss of phenolic compounds occurring during storage. ► Wine aroma composition is not highly improved by the addition of DWGS.