Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/gq67js38z

Descriptions

Attribute Name	Values
Creator	Hjorth, Heather McDaniel, Mina
Abstract	1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001. This work is the continuation of the project described in Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality from the March 2000 OSU Winegrape Research Day Presentations.
Resource Type	Technical Report
Date Available	2016-02-09T20:18:00+00:00
Date Issued	2001
Citation	Hjorth, H., & McDaniel, M. (2001). Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor.
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Rights Statement	Copyright Not Evaluated
Publisher	Oregon Wine Research Institute
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58235

Parents:

This work has no parents.

In Collection:

Thumbnail	Title	Date Uploaded	Visibility	Actions
	Soil_Moisture_and_Nitrogen_Part_III.pdf	2017-07-18	Public	Download