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Effect of Adding Seeds during Maceration on Color and Functional Contents of Cabernet Sauvignon Red Wine

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, and functional characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, anthocyanidins, and tannins in comparison to the control wine.