Effects of Different Maceration Times on the Chemical and Sensory Characteristics of Cabernet Sauvignon Grapes Wine.

From 50% to 90% crushing, the total phenol content showed an increasing trend, indicating that mechanical crushing promoted the extraction of phenolic compounds by disrupting the cellular structure of grape skins.

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Overall, the a * value showed a decreasing trend with prolonged maceration time, although it increased initially from 5 to 7 days and then declined from 7 to 13 days.

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Volatile acidity (expressed as acetic acid) showed a trend of first decreasing and then increasing, reaching its highest value (0.53 g/L) at 5 days and its lowest value (0.38 g/L) at 9 days.

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