Technical Report
 

Pinot noir Processing Effects on Wine Color and Phenolics [1992-1993]

Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/technical_reports/sj139312c

Descriptions

Attribute NameValues
Creator
Abstract
  • Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived differences. A processing trial was established to evaluate several fermentation regimes currently in practice in Oregon for Pinot noir production in order to evaluate their effects on color extraction, phenolic extraction, color stability, and aroma and flavor. The fermentation treatments include the addition of SO, at crushing vs. no-SO2 added before fermentation, the addition of VR Super enzyme before fermentation, and pre-fennentation cold maceration vs. post-ferrnentation cold maceration.
Resource Type
Date Available
Date Issued
Citation
  • Watson, B., & Price, S. (1993). Pinot noir Processing Effects on Wine Color and Phenolics 1992-1993.
Academic Affiliation
Non-Academic Affiliation
Series
Keyword
Rights Statement
Publisher
Peer Reviewed
Language
Replaces

Relationships

Parents:

This work has no parents.

In Collection:

Items

Thumbnail Title Date Uploaded Visibility Actions
file details Pinot_noir_Processing_Effects_on_Wine_Color_and_Phenolics_1992-1993.pdf 2017-07-18 Public Download