The aim of this study was to determine the effect of different maceration techniques on the extractionof grape tannins and anthocyanins. Two cultivars (Cabernet Sauvignon and Shiraz) were harvested intwo different climatic regions (Durbanville and Simondium) at two different ripeness levels for the ...
Research Assistant
AI chat, annotations, notes & similar papers
No comments yet
Be the first to share your thoughts!