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

Creator:

Watson, Barney and Price, Steve

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...

Resource Type:

Technical Report