Effect of Post-fermentation Maceration on the Chemical Composition of Some Wines

The existence of distinct groups of phenolic compounds determines the therapeutic and preventative effect of red wine treatment. In this way, phenol-rich Saperavi and Cabernet Sauvignon wines were made using the post-fermentative maceration process. Total phenols, oligomeric proanthocyanidins, common stains, trans-resveratrol, -viniferin, alcohol, volatile acidity, acidity titer, and variations in the amount of extracts were…
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October 21, 2021 0