The color intensity, phenolic compounds, dry extract, and the mineral elements in wine change with the grape liquid and solid phase ratio. The must yield varies according to the cultivar and it is highly influenced by the level of raining during grape maturation. The aim of this work was to study the effect of the liquid and solid phase ratio on the chemical composition and on the sensory characteristic of Cabernet Franc wine. The wines were made by microvinification from 1987 to 1990 vintages. The treatments consisted of varying the grape liquid phase in relation to the solid one in the proportions (%) of 78/22, 74/26, 72/28, 70/30, 68/32, 66/34, and 62/38. The wines elaborated with higher solid phase proportions had higher concentrations of dry extract, ashes, and phenolic compounds, while those with the higher proportions of the liquid phase originated light wines.
enology; quality; winemaking; must yield
