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Creator:: Watson, Barney, Chen, Hsiao-Ping, McDaniel, Mina, Lederer, Cindy, Young, Sheri, and Price, Steve
Abstract:: Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large degree determines the composition and quality of red wines. During the 1994 vintage we designed a...
Resource Type:: Technical Report

Creator:: Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to enhance color, color stability and phenolic extraction of red wines. Previous research on the use of commercial pectinase enzymes in Oregon Pinot noir and Cabernet Sauvignon wines showed that some enzyme preparations were capable of reducing red...
Resource Type:: Technical Report

Creator:: Watson, Barney, McDaniel, Mina, and Dumont, Ann
Abstract:: Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains....
Resource Type:: Technical Report

Creator:: Watson, Barney, Chen, Hsiao-Ping, Goldberg, Naomi, and McDaniel, Mina
Abstract:: During the 1994, 1995, and 1996 vintages we designed a series of trials to evaluate the effects of commercial Pinot noir fermentation practices in Oregon on wine composition and quality. Differences have been observed in anthocyanin content, color intensity, polymeric pigment content, phenolic content, and in aroma, flavor, body, and...
Resource Type:: Technical Report

Creator:: Watson, Barney, Goldberg, Naomi, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: Commercial fermentation practices have been evaluated for several vintages to determine their effects on anthocyanin and phenolic extraction, wine color intensity, color stability, and sensory characteristics of Oregon Pinot noir wines. Trials have included fermentation processing practices (1994), the use of different commercial yeast strains (1995 and 1996), the addition...
Resource Type:: Technical Report

Creator:: Henderson, Lee Ann and McDaniel, Mina
Abstract:: As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the...
Resource Type:: Technical Report

Creator:: Goldberg, Naomi, McDaniel, Mina, and Watson, Barney
Abstract:: OBJECTIVES: To determine the effects of commercial enzyme and tannin additions on the appearance, aroma and flavor profiles of Pinot noir processing trials. The wines were made by Barney Watson as part of the experimental wine program at Oregon State University (see Fermentation Processing Effects of Anthocyanin and Phenolic Composition...
Resource Type:: Technical Report

Creator:: McDaniel, Mina
Abstract:: In 1981, a trial was established to evaluate the performance of several strains of malolactic bacteria. Pinot noir wines were inoculated with several strains of malolactic bacteria, and their performance was reported by Watson (above). One strain, ML-34, can be thought of as the industry standard, while ER-1A and EY-2D...
Resource Type:: Technical Report

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