A Bayesian model to compare vinification procedures
The effects of three pre-fermentative techniques (standard procedure, cold soak pre-fermentation and cryomaceration), temperature (20 or 30°C) and saignée (with/without) on the extraction of total anthocyanins were investigated during maceration of must obtained from Sangiovese grapes. A Bayesian hierarchical model was developed to estimate time-dependent contrasts while addressing the peculiar features displayed by the experimental units (wine tanks): substantial heterogeneity among replicates,...