Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Gardner, D.M. 2015. Winemaking practices believed to affect red wine color stability Wine & Grapes U. Gawel, R., P.G. Iland, P.A. Leske, and C.G. Dunn. 2001. Compositional and sensory differences in Syrah wines following juice runoff prior to fermentation. J. Wine Res. 12: 5-18. (s672) Gerbaux, V. 1993. Etude de quelques conditions de cuvaison susceptibles d’augmenter la composition polyphénolique des vins de Pinot noir. Rev. Oenol. 69: 15-18. (TR 87.19) Godden, P. 2019. Ask the AWRI: Saignée. Aust. N.Z. Grapegrower Winemaker (665): 91-92. (s2091) Godden, P. 2019. Saignée – do the benefits outweigh the costs? AWRI Tech. Rev. (239): 5-9. (TR 239 TECHNOTE 01) Harbertson, J.F., Mireles, M.S., Harwood, E.D., Weller, K.M. and Ross, C.F. 2009. Chemical and sensory effects of saignée, water addition, and extended maceration on high brix must. Am. J. Enol. Vitic. 60: 450-460. (TR 185.06) Logan, S. 2021. The bleeding truth about Saignée the Australian experience. Aust. N.Z. Grapegrower Winemaker (689): 66-73. (TR 254.08) Singleton, V.L. 1972. Effects on red wine quality of removing juice before fermentation to simulate variation in berry size. Am. J. Enol. Vitic. 23: 106-113. (H 11270) Zamora, F., G. Luengo, P. Margalef, M. Magriña, and L. Arola. 1994. Nota. Efecto del sangrado sobre el color y la composición en compuestos fenólicos del vino tinto. Rev. Esp. Cienc. Tecnol. Aliment. 34: 663-671. 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