%0 Journal Article %A Brother Justin Meyer %A Ruben Hernandez %T Seed Tannin Extraction in Cabernet Sauvignon %D 1970 %R 10.5344/ajev.1970.21.4.184 %J American Journal of Enology and Viticulture %P 184-188 %V 21 %N 4 %X Total phenols are extracted from grape seeds during the fermentation of red wines. The amount of total phenols increases with increased seed volume and seed contact time.If is possible to eliminate some total phenols by early seed removal from the fermentor. The amount of total phenols removed by this method (approximately 10%) is not as great as one might imagine. There are two reasons: 1) the seeds take some time to separate from the pomace and fall to the bottom Of the fermentor where they can be removed; and 2) during this time rapid extraction of a good percentage of the extractable phenols takes place.If a tank is designed for early seed removal it should also take into consideration the problem of later removing the pomace, which tends to bridge over.The skins, although they contain less total phenols, contribute more phenols than the seeds because the skin tannins are more readily extractable. Excessive handling of the skins or prolonged skin-juice contact time can increase tannins in the wine.Early seed removal may be of some benefit where for so, me reason it is thought desirable to leave the skins in the fermentation for longer periods than in most commercial practices. %U https://www.ajevonline.org/content/ajev/21/4/184.full.pdf