Table 21.

Impact of stems on color intensity and hue of wine (for each study, different letters indicate significant statistical differences).

Grape Variety	Vintage	Modality	Maceration Time (Days)	Color Intensity A420 + A520 + A620	Hue A420/A520
Cabernet [30]	1966	no stem addition	4	1.51	0.42
		stem addition		1.11	0.55
Cabernet [30]	1966	no stem addition	20	1.39	0.55
		stem addition		1.24	0.43
Cabernet [30]	1967	no stem addition	nd	1.35	0.41
		stem addition		1.21	0.51
Cabernet sauvignon [3]	1996	no stem addition	7		0.505a
		stem addition			0.592b
Cabernet sauvignon [12]	2013	no stem addition	15	9.7b	0.529a
		stem addition		8.1a	0.583b
Malbec [30]	1966	no stem addition	4	1.52	0.52
		stem addition		1.22	0.56
		no stem addition	8	1.62	0.56
		stem addition		1.22	0.57
		no stem addition	14	1.36	0.51
		stem addition		1.33	0.59
		no stem addition	30	1.2b	0.67
		stem addition		1.19	0.67
Merlot [30]	1966	no stem addition	8	1.41	0.55
		stem addition		1.19	0.54
Merlot [3]	1996	no stem addition	7		0.630a
		stem addition			0.717b
Muscat Bailey A [3]	1996	no stem addition	7		0.758a
		stem addition			0.866b
Pinot Noir [3]	1996	no stem addition	7		1.020a
		stem addition			1.133b
Pinot Noir [84]	2014	no stem addition	10	0.39
		20% whole cluster		0.36
Pinot Noir [84]	2015	no stem addition	10	0.6
		stem addition		0.64
		no stem addition	10	0.6
		20% whole cluster		0.56
Pinot Noir [83]	2016	no stem addition	10	0.5
		50% whole cluster		0.57
		100% whole cluster		0.59
		dried stems		0.65
Pinot Noir [83]	2017	no stem addition	10	0.58
		50% whole cluster		0.52
		100% whole cluster		0.57
		dried stems		0.6
Primitivo [81]	2012	no stem addition	10	11.97a	0.72b
		25% whole cluster		15.9b	0.67a
		no stem addition	10	11.97a	0.72b
		50% whole cluster		15.2b	0.70a