Developing bioactive-rich hybrid beverages: A metabolomic study of grape must co-fermentation with orange and apple juices. (PubMed, Food Chem ) - Jun 20, 2026 - "Orange-based hybrids contained more total polyphenols (between 335.43 and 420.61 mg GAE/L), flavonols, and antioxidant activity, while apple-based hybrids were enriched in flavan-3-ols and chlorogenic acid. Overall, fruit co-fermentation generated stable, bioactive-rich and lower-alcohol beverages with functional potential."
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E García-Romero; M C Díaz-Maroto; M S Pérez-Coello; P M Izquierdo-Cañas; S Parra-Cadenas
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