Effect of grape ripeness, alcohol content, and maceration duration on phenolic content and composition of cabernet sauvignon wines.
Pazos J; Fox DJ; Devi A; Harbertson JF · 2026 · Food chemistry
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
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…
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Metadata source: Europe PMC · DOI 10.1016/j.foodchem.2025.147714