Multi-Year Study of the Chemical and Sensory Effects of Microwave-Assisted Extraction of Musts and Stems in Cabernet Sauvignon, Merlot and Syrah Wines from the Central Coast of California.

In the case of wine color intensity ( Figure 1 ), minor effects were observed, albeit a slight trend favoring Control wines was uncovered by a two-way ANOVA ( Supplemental Table S1 ).

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The 50% stem-added treatments generally produced intermediate increases relative to Control wines, which were, nonetheless, highly significant ( Supplemental Table S3 ).

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