Characterization of the color parameters and monomeric phenolic composition of 'Tempranillo' and 'Graciano' wines made by carbonic maceration.

The current study aims to gather information about the color-related characteristics and the monomeric phenolic composition of carbonic maceration (CM) wines. The study was conducted over two vintages, with two different grape varieties. Color-related general parameters and wine monomeric phenolic composition were determined in both free-run and press CM fractions and were compared to conventional winemaking (CW).