%0 Journal Article %A E. Gómez-Plaza %A R. Gil-Muñoz %A J.M. López-Roca %A A. Martínez-Cutillas %A J.I. Fernández-Fernández %T Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time %D 2001 %R 10.5344/ajev.2001.52.3.266 %J American Journal of Enology and Viticulture %P 266-270 %V 52 %N 3 %X The effect of three different skin maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin maceration times promoted a greater extraction of phenolic compounds from the skins and had, at the moment of bottling, higher color density. After one year of storage, the wines elaborated with 10 days of skin maceration had higher color density, anthocyanin content, and polymeric compound content, whereas wines elaborated with 4 days of maceration had higher tint and lower content of phenolic compounds. The data were evaluated using principal component analysis. The effects of the maceration length and storage time were clearly reflected in this analysis. %U https://www.ajevonline.org/content/ajev/52/3/266.full.pdf