PT - JOURNAL ARTICLE AU - R. J. Coffelt AU - H. W. Berg TI - Color Extraction by Heating whole Grapes AID - 10.5344/ajev.1965.16.3.117 DP - 1965 Jan 01 TA - American Journal of Enology and Viticulture PG - 117--128 VI - 16 IP - 3 4099 - http://www.ajevonline.org/content/16/3/117.short 4100 - http://www.ajevonline.org/content/16/3/117.full SO - Am J Enol Vitic.1965 Jan 01; 16 AB - Varieties were shown to react differently to heat treatment, and there was also a decided difference between dry red and port wines. Amount of initial color affected the color behavior of dry reds during aging but had no discernible effect on ports. Heated dry reds tended to be considerably more color-stable in comparison to the control wines than did heated ports. The quality of dry red wines decreased with increased heating times, whereas ports showed no effect within the range of heating times used in these experiments.