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The pH was notably greater in macerated wines made making use of shaded grapes, as a result of a lower life expectancy titratable acidity also to considerable effects from the acid profile. Obviously, maceration produced a higher extraction of phenolics in wines, which achieved their maximum in wines made out of sunburned red grapes. The absorbance at 420 nm, index of yellowish shade, was also substantially higher in sunburned red grapes, indicating greater oxidation. Despite
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