Research progress on effect of maceration on the color quality of red wine
Color has become a major factor for consumers to choose a wine,and the main components that determine the color quality of wine are polyphenols,especially anthocyanins.Among the steps of winemaking,maceration is the most important extraction process,which determines the different types of white,rose and red wine.The coloration basis of wine was summarized,and the effects of macerationprocess such as traditional maceration,hot maceration,cold maceration,carbon dioxide maceration,and other merging maceration methods(enzyme maceration,nitrogen macer-ation,pulse electric field maceration)on the sensory quality of red wine were clarified.
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