Chemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix Must

• Published in: American journal of enology and viticulture Vol. 60; no. 4; pp. 450 - 460
• Main Authors: Harbertson, James F, Mireles, Maria S, Harwood, Eric D, Weller, Karen M, Ross, Carolyn F
• Format: Journal Article
• Language: English
• Published: 2009
• Subjects: brix; cyanin; duration; ethanol; flavor; grape juice; grape must; grape pomace; maceration; maceration time; mouthfeel; odors; plant pigments; polymerization; red wines; sensory evaluation; soluble solids; sugar content; tannins; taste; titratable acidity; water; wine quality; winemaking
• ISSN: 0002-9254; 1943-7749