It is well known the benefitial effect of consumption of phenolic compounds fortified foods. However, this fortification may modify the sensory acceptance of the new product. Considering that Northern Mexico is the main producer of red wine, this study aimed to determine the effect of enriching Merlot red wine with grape pomace phenolic extracts at 4 and 8 g of gallic acid equivalents per liter (GAE/L) on its sensory acceptance by university populations (students and proffesors) from Northern Mexico, who are not regular red wine consumers. A total of 95 participants (45.3 % men and 54.7% women) from two universities (Authonomus University of Ciudad Juarez, Chihuahua and Authonomous University of Coahuila) participated in the study. Each participant received a 10 mL sample of control wine and samples enriched with 4 and 8 g GAE/L, presented randomly and counterbalanced to avoid evaluation bias. Samples were rated on a 9-point hedonic scale, ranging from "like extremely" to "dislike extremely". Results showed that enrichment decreased wine acceptance, with the 4 g GAE/L wine being the most favored among the enriched samples. This decrease in acceptance may be due to the Mexican population's limited familiarity with red wine, as astringent and bitter flavors are often less appealing. No significant differences were observed according to the participants' age; however, there is a significant difference in wine acceptability between sexes, with enriched wines being more accepted among men than among women. The 4 g GAE/L concentration was selected for future clinical interventions, as it appears more suitable for consumers less accustomed to wine.