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Dynamics of changes in total anthocyanins during the fermentative maceration of grapes

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Figure

Fig. 2. Maceration of anthocyanins of three cultivars during grape fermenta-tion in open tank with periodic dipping of pulp cap depending on alcohol production
Fig. 3. Losses of anthocyanins and pro-duction of alcohol during fermentation of teinturiers without grape skins
Fig. 5. Correlation analysis between weight of yeast biomass and loss of anthocyanins by adsorption on yeast biomass

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