Abstract
The history of holding red grapes under anaerobic conditions prior to crushing and pressing has been reviewed. The process variables were investigated for two varieties of grapes. Problems concerning low color yields, grape spoilage and decreased wine quality were encountered, especially with Pinot noir grapes. Cabernet Sauvignon grapes had less tendency to spoil and could be held up to three weeks as "whole grapes" before crushing and pressing. When held for lesser times insufficient color was extracted. The process seems impractical for California conditions.
- Copyright 1968 by the American Society for Enology and Viticulture
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