Effect of Adding Seeds during Maceration on Color and Functional Contents of Cabernet Sauvignon Red Wine
Year: 2013
Type: article
Abstract: Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, and functional characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, anthocyanidins, and tannins in comparison to the control wine.
Source: Advanced materials research
Authors: Kai Gao, Wei Qiao Yang, Xi Hong Li, Yi Bin Zhang, Lu Liu
Institution: Tianjin University of Science and Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W2071940488