The wine colour density (WCD) of LT/LA and HTILA was 7.5 and 6.6 at pressing, which was significantly lower (p 0.001, 1.124) than LT/HA and HTIHA, which were 20.7 and 20.2 respec- tively (Fig. 2A). The significant difference observed in WCD between wines at pressing was observed for all time points with wine aging, although WCD did decrease over time for all wines (Fig. 2A). For wine hue. LT/LA and HTILA were o.43 and 0.47 at pressing, which was significantly higher (p< o.001, LsD 0.00888) than LTIHA and HT/HA, which were 0.41 and 0.41 respectively (Fig. 2B)