Abstract
Investigation of the extraction rate, distribution, and percentage change in pigment amounts from Cabernet Sauvignon grapes during fermentation indicated that extraction rate (from a 2 to 20° Brix change) and distribution of the pigment between the liquid and skins are independent of the amount of extracting liquid and of the amount of pigment material with blends ranging from 20 per cent to 100 per cent Cabernet Sauvignon. Only 41 per cent of the color available at the start of the fermentation was found in the finished wines. No theoretical advantage could be demonstrated by ante-fermentation blending, but some practical considerations indicate that an advantage exists in that, with a larger volume of extracting liquid, a smaller percentage of the extracting liquid is retained on the skins after pressing.
- Copyright 1962 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.