Apples that turn mushy a few days after being purchased from your local grocery may become a thing of the past -- thanks to a preservative found in grapes. Researchers at Complutense University in Madrid, Spain, have found that dipping fruit in trans-resveratrol, a compound in red wine, keeps it fresh longer.
For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2003.
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