Part of the traditional process of red winemaking involves a maceration step, allowing the skins and seeds of the grapes to “steep” together for a certain period of time in order to extract the desired compounds that make up a…
Extraction of polyphenols, including anthocyanins and tannins, is a necessity in red winemaking, and has been a frequent focus of study in hopes to find a method that extracts these compounds at an optimal rate and concentration, while maintaining both…