Effect of grape ripeness, alcohol content, and maceration duration on phenolic content and composition of cabernet sauvignon wines.

Cabernet Sauvignon grapes were harvested at three different maturities (unripe, ripe, overripe, represented by Harvest 1, 2 and 3) and used for winemaking, adjusting total soluble solids of each harvest to three concentrations (∼11 %, 14 %, and 16.5…

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