Pinot noir Processing Effects on Wine Color and Phenolics [1994-1995]

Technical Report

Público Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/1v53jz05m

Descriptions

Attribute Name	Values
Creator	Watson, Barney Price, Steve
Abstract	We have studied commercial fermentation practices for three vintages in order to learn how they affect extraction and stability of anthocyanin pigments and other phenolic compounds in Pinot noir. Wines were monitored during fermentation, processing, and aging for anthocyanin and phenolic content, color intensity, and for phenolic profiles using high performance liquid chromatography (HPLQ).
Resource Type	Technical Report
Fecha Disponible	2016-02-11T15:33:48+00:00
Fecha de Emisión	1995
Citation	Watson, B., & Price, S. (1995). Pinot Noir Processing Effects on Wine Color and Phenolics 1994-1995. Oregon Wine Advisory Board Research Progress Report.
Academic Affiliation	Horticulture Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Declaración de derechos	Copyright Not Evaluated
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58279

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