Cabernet Franc Drying Tunnel (2015)

Cabernet Franc grapes were processed traditionally as well as in a grape drying tunnel in order to desiccate them.  The Cabernet Franc that went through the drying tunnel had a lower alcohol percent, in spite of the desiccation.  The desiccated wine had higher levels of anthocyanins and had higher color intensity.  Although there was no sensory difference between the wines, in general people tended to prefer the desiccated wine.

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