2012 Volume 18 Issue 2 Pages 201-207
The concentrations of proanthocyanidins (PAs) were measured during red winemaking. In Cabernet Sauvignon (CS), PA concentration during maceration increased with increasing alcohol concentration and became constant after reaching a maximum. In contrast, in Muscat Bailey A (hybrid: Muscat Hamburg × Bailey, MBA), PA concentration increased, reached a maximum, and then decreased rapidly to below 20 mg catechin equivalent (CAE)/L. PA concentration was affected by the cap management method (submerged and punched down) and pressing. The decrease in PA concentration was suppressed in the submerged method compared to the punched down method. The final PA concentration in the submerged method was higher than that in the punched down method. Early pressing resulted in reduction on the rate of loss of PA.