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Filtering by: Creator Evans, Gary R. Academic Affiliation Food Science and Technology Non-Academic Affiliation Oregon Wine Research Institute

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Creator:

Kennedy, James A., Godard, Mee, and Watson, Barney

Abstract:

The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...

Resource Type:

Technical Report

Full Text:

overall red wine quality (Somers and Evans, 1974; Jackson et al ., 1978) . Tannins and anthocyanins are
OSU Wine and Grape Research and Extension Newsletter : January 2008

Creator:

Oregon State University. Extension Service

Abstract:

Winter provides many opportunities for viticulture and enology programming across Oregon, the Pacific Northwest and beyond. The vines, although dormant, need pruning and the winery operations continue. This month, we’ve decided to focus on important considerations in both the vineyard and winery. An article on pruning operations by Dr. Patty...

Resource Type:

Other

Full Text:

. Eschenbruch, R. Davis, C.R. Fleet, G.H. and Lee, T.H. (1985). Occurrence and growth of lactic acid bacteria