TY - JOUR T1 - Studies with Controlled Fermentations. VII. effect of Ante-Fermentation Blending of Red must and White Juice on Color, Tannins, and Quality of Cabernet Sauvignon Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 181 LP - 188 DO - 10.5344/ajev.1962.13.4.181 VL - 13 IS - 4 AU - C. S. Ough AU - M. A. Amerine Y1 - 1962/01/01 UR - http://www.ajevonline.org/content/13/4/181.abstract N2 - 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. ER -