Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California

Figure 6

Visual depiction of the actual colour of the wines obtained via CIELab values (through a 1 mm pathlength quartz cuvette), of the monovarietal, cofermented, and blended Malbec and Merlot wines (n = 3) after 3 years of bottle aging. values are shown between any given pair of treatments. COF: cofermentation; PAF: postalcoholic fermentation blending; and PMLF: postmalolactic fermentation blending.