## 3 Results and Discussion  
The results shown in Table 1 indicated a significant increase in wine color intensity in the wines made from microwaved grapes, the differences being already significant when maceration lasted only 72 h, with a 13.5% color increase in the wine from treated grapes compared with its control wine. \begin{table}
\begin{tabular}{c c c c c} \hline  & **CI** & **TPI** & **TA (mg/L)** & **PA (mg/L)** & **MCPT (mg/L)** \\ \hline C-72h & 13.97 \(\pm\) 0.76 a & 39.55 \(\pm\) 1.93 a & 325.81 \(\pm\) 17.89 a & 157.25 \(\pm\) 10.88 a & 1046.70 \(\pm\) 98.26 a \\ MW-72h & 16.16 \(\pm\) 0.29 b & 45.22 \(\pm\) 0.20 b & 370.99 \(\pm\) 9.90 b & 184.58 \(\pm\) 7.43 ab & 1476.86 \(\pm\) 48.05 b \\ C-7d & 17.18 \(\pm\) 0.43 b & 47.04 \(\pm\) 1.04 b & 396.82 \(\pm\) 8.45 b & 161.66 \(\pm\) 8.42 a & 1264.72 \(\pm\) 121.56 ab \\ MW-7d & 19.29 \(\pm\) 0.43 c & 61.12 \(\pm\) 2.55 c & 433.43 \(\pm\) 12.08 c & 193.65 \(\pm\) 17.27 b & 2088.76 \(\pm\) 185.98 c \\ \hline \end{tabular}
\end{table} 
Table 1: Chromatic parameters analyzed by spectrophotometry at the time of bottling. Also, total phenol content, total anthocyanins, and the tannin concentration were positively affected by the preferrentative treatment. Other studies had already shown that microwave maceration was highly effective in the extraction of phenolic compounds and also for the sanitization of the must, and therefore, its use could reduce the need for the must sulfation [16]. [PERSON] et al. [26] also found that a high amount of total polyphenols was measured in a must pre-treated with microwaves, even higher than when maceration enzymes or thermomaceration was used. [PERSON] et al. [16], also applied microwave maceration in red grape cv. Pinot Noir must, and demonstrated a more effective extraction of polyphenols (total polyphenols, anthocyanin, and tannin content) from grapes to musts and the positive results were maintained even after 6 and 18 months of bottle aging. The largest increases were observed in tannin content, a 30% increase being recorded if maceration lasted 72 h and almost 40% when maceration lasted seven days. [PERSON] et al. [15] also reported that microwave maceration applied to Pinot Noir in four cycles of 1 min, up to a peak temperature of 71 \({}^{\circ}\)C, resulted in a twofold increase in the concentration of tannin. These authors expressed their concern, given the high tannin concentration observed in microwave-macerated wines, regarding an over-extraction of tannins. We have to be aware that too high tannin concentration may impart bitterness and a high astringency to wine, but [PERSON] et al. [16], performing an informal tasting of the microwave and control wines, found both wines to be free of faults, and the microwave wines to have a fuller, softer mouthfeel and greater palate length than the control wines. Similar to the results of these authors, the aroma and sensory characteristics of these same wines were also studied by [PERSON] et al. [27] and they reported that grape MW treatment significantly increased the free and bound fraction of most varietal compounds in the must and the wines from microwave maceration showed an increase in some volatile compounds of sensory relevance and they reached higher scores in the sensory assessment. One other important point is that the traditional maceration method requires winery tank space, and this space can be a limitation for winery productivity at the peak moments of harvest. Therefore, techniques that speed up the phenolic extraction during red wine vinifications could improve the winery performance [28; 29]. Our results showed that the use of microwaves could clearly reduce the maceration time. When comparing the chromatic parameters of the wine obtained from grapes treated with microwaves and 72 h of maceration and the control wine made with 7 days of skin maceration, it can be clearly observed that no significant differences could be found in any of the measured chromatic parameters.