Articles tagged with the word "phenolics":
Accentuated cut edges (ACE) maceration on pinot noir
Dr. Angela Sparrow at the University of Tasmania, Australia has devised what is known as the ACE (accentuated cut edges) technique of pinot noir maceration.
Controlled phenolic release – microwave maceration
Controlled phenolic release (CPR) is a phenolic extraction technique that combines pre-fermentation maceration of fruit by microwave heating to 70°C, with a hold time during which the must is held at that temperature.
