# The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine
## 3 Results and Discussion
### Sensory Analysis  
Sensory analysis results presented in Table 3 show marked differences in descriptive attributes between treated Plavac mali wines. The highest color intensity was noted in control and 7 day maceration treatment wines, which is in accordance with the color data presented in Table 2. Moreover, as presented by [50], seed removal had a significant impact on color intensity, but only when compared to control treatment wines. A positive effect on sweetness, as well as aftertaste intensity, was noted in prolonged maceration with and without seed treatments while the acidity taste was less emphasized compared to control and 21 day maceration wines. Data published by [11; 51] also pointed out that the prolonged maceration technique can be used to positively alter the mouthfeel of the wine, mainly connected with proanthocyanidin extraction and polymeric pigment formation. The greatest difference was detected in the bitterness and astringency sensation being less intense in Plavac mali wines macerated without seeds: the results are in accordance with [18; 52] but are contrary to [17], where control wines compared to early seed removal wines were preferred. Eventually, the ranking test was conducted to define the expert'saffinity among the wines. The experts' task was to rate the samples based on their overall impression. Lower scores corresponded to higher preference. The results presented in Table 4 clearly show the superior quality of prolonged maceration with seed removal. According to statistical analysis using the conversion of ranking results to normal scores, it is evident that treatment E in both years and treatment D in 2015 (both prolonged macerated wines with seed removal) were significantly better in comparison to the other ones [53]. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Year**} & \multirow{2}{*}{**Treatment**} & \multirow{2}{*}{**A\({}_{420}\)**} & \multirow{2}{*}{**A\({}_{520}\)**} & \multirow{2}{*}{**A\({}_{620}\)**} & \multirow{2}{*}{**CI**} & \multirow{2}{*}{**T**} & \multicolumn{2}{c}{**\% Yellow**} & \multicolumn{2}{c}{**\% Red**} & \multicolumn{2}{c}{**\% Blue**} \\  & & & & & & & **Pigments** & **Pigments** & **Pigments** \\ \hline \multirow{4}{*}{2014} & A & 2.43 & 3.69 & 0.51 & 6.63  & 0.65  & 36.65  & 55.65  & 7.69  \\ \cline{2-10}  & B & 2.45 & 3.45 & 0.52 & 6.42  & 0.71  & 38.16  & 53.73  & 8.09  \\ \cline{2-10}  & C & 2.81 & 3.23 & 0.55 & 6.59  & 0.86  & 42.64  & 49.01  & 8.34  \\ \cline{2-10}  & D & 2.48 & 3.34 & 0.53 & 6.35  & 0.74  & 39.05  & 52.59  & 8.35  \\ \cline{2-10}  & E & 2.46 & 3.31 & 0.52 & 6.29  & 0.74  & 39.10  & 52.62  & 8.26  \\ \hline \multirow{4}{*}{2015} & A & 2.02 & 3.05 & 0.48 & 5.55  & 0.66  & 36.39  & 54.95  & 8.64  \\ \cline{2-10}  & B & 2.03 & 2.98 & 0.50 & 5.51  & 0.68  & 36.84  & 54.08  & 9.07  \\ \cline{2-10}  & C & 2.19 & 2.77 & 0.51 & 5.47  & 0.79  & 40.03  & 50.63  & 9.32  \\ \cline{2-10}  & D & 2.05 & 2.86 & 0.50 & 5.39  & 0.71  1: footnotemark: [ENDFOOTNOTE] & 38.03  & 53.06  & 9.27  \\ \cline{2-10}  & E & 2.10 & 2.87 & 0.50 & 5.47  & 0.73  & 38.39  & 52.47  1: footnotemark: [ENDFOOTNOTE] & 9.14  \\ \hline \hline \end{tabular}  
* absorbances at 420, 520, and 620 nm. Concentrations expressed as mean values (\(n=3\)). Means with different superscript letters (a, b, c), for each year separately, in the same column differ significantly (\(p\leq 0.05\)). Treatments (A—control treatment, 7 day maceration; B—21 day maceration; C—49 day maceration; D—21 day maceration with seed removal; E—49 day maceration with seed removal).  
\end{table} 
Table 2: Color parameters of Plavac mali wines.