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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, 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

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