Impact of cold soak duration on Cabernet Sauvignon fermentation and phenolic composition.
Larry A LernoSiriwan PanprivechRavi PonangiCharles A BrennemanDavid E BlockAnita OberholsterPublished in: Journal of the science of food and agriculture (2018)
While increased cold soak duration led to differences in phenolic extraction during early fermentation, these differences did not last through to the end product. Thus, under the conditions of this study, cold-soak duration had little overall impact on Cabernet Sauvignon wine composition and style. © 2018 Society of Chemical Industry.
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