This study aimed to illustrate the effects of different amount of grape husk and seed added during fermentation on phenolic compounds and sensory characteristics of Cabernet Sauvignon wine. The original fermented mash was complemented with 5%, 10%, 20%, 40% or 60% grape husk and seed for wine brewing. The physical and chemical properties, phenolic content, and color were measured, and taste evaluation was also carried out. In addition, six samples were evaluated comprehensively using principal component analysis (PCA). The results showed that total phenol, total anthocyanin, and proanthocyanidin contents were the highest when 20% skin and seed were added. The total flavanol content was the highest when 10% skin and seed were added. Moreover, sensory properties of the wine were positively correlated with its phenolic content. Comprehensive scores showed that the wine obtained by adding 20% grape skin and seed was more balanced, round, and rich in phenolic compounds in comparison to the control. This study optimized the wine-making process by adding grape skin and seed, which laid a theoretical foundation and provided support to improve wine quality.
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