title: The influence of extraction methods on the quality characteristics of red wines
abstract: The main technological task in the production of high-quality red wines is to ensure favourable conditions for the extraction of components from solid elements of a grape bunch. Present work is devoted to the study and comparative assessment of the effect of various extraction methods (carbonic maceration of the must, carbonic maceration of grapes, pre-fermentative maceration of the must) on the quality characteristics of red wines prepared from grape varieties ‘Cabernet-Sauvignon’, ‘Syrah’ and 
journal: E3S Web of Conferences