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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
Full Text:: Goldberg, Hsiao-Ping Chen, and Mina McDaniel Department of Food Science and Technology Oregon State

Creator:: Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
Resource Type:: Technical Report
Full Text:: . Fermentable Nitrogen Content and Must and Wine Composition Barney Watson, Kate Wall, Anna Specht, Hsiao-Ping

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
Full Text:: Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg, Hsiao-Ping

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
Full Text:: Anthocyanin and Phenolic Composition of Pinot noir Wines Barney Watson, Hsiao Ping Chen, Naomi Goldberg

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
Full Text:: noir Wine Quality Barney Watson, Hsiao Ping Chenl, Mina McDaniel', Cindy Ledererl, Sheri Youngl

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