The extraction of anthocyanins through different winemaking techniques (part 2)
journal contributionposted on 21.10.2019, 12:27 by Anton Pieter NelAnton Pieter Nel, Pierre van Rensburg, Marius Lambrechts
The notion that more anthocyanins may be obtained through a prealcoholic maceration is widely held. This concept dates from the mid 1980s when it was first applied by a Lebanese winemaker, a certain Guy Accad, to Pinot noir. His contention, that cold maceration would extract more colour from Pinot noir, was apparently correct. The question then arose whether it would apply to all cultivars.