Abstract
Two approaches were used to induce carbonic maceration (CM) in whole berries of Marechal Foch in the fall of 1986. Treatments in Group 1 consisted of 15%, 30%, 60%, or 100% whole clusters in a fermenting must and in Group 2, 100% whole clusters sealed under anaerobic conditions for two, four, or eight days, respectively. Total acidity was inversely related to both increasing time of maceration and increasing percentage of whole berries. pH and total phenols increased with time of maceration in Group 1. Total phenols were significantly lower in Group 2 only for the 100% whole berry treatment. Alcohol was inversely related to time of maceration but was significantly lower only after eight days. While no statistical differences were shown for color, visual differences were apparent with a nearly linear relationship between color and increasing time of maceration in Group 2 and an inverse and nearly linear relationship between color and increasing percentage of whole berries in Group 1.
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.
