I have grown some green-skinned grapes with seeds (based in UK), I am looking to develop some food analytical science research activities around characterising and screening these grapes and their derivatives. I have juiced these grapes after peeling the skin, but it doesn’t look anything like the Shloer White Grape Sparkling Juice Drink – which part of the process am I missing? Adding the skin when juicing produces a clearer liquid, it would be interesting to find out the answer for this.