Abstract
The concentrations of proanthocyanidins (PAs) were measured during red winemaking. In Cabernet Sauvignon (CS), PA concentration during maceration increased with increasing alcohol concentration and became constant after reaching a maximum. In contrast, in Muscat Bailey A (hybrid: Muscat Hamburg × Bailey, MBA), PA concentration increased, reached a maximum, and then decreased rapidly to below 20 mg catechin equivalent (CAE)/L. PA concentration was affected by the cap management method (submerged and punched down) and pressing. The decrease in PA concentration was suppressed in the submerged method compared to the punched down method. The final PA concentration in the submerged method was higher than that in the punched down method. Early pressing resulted in reduction on the rate of loss of PA.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
