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Filtering by: Subject Riesling (Wine) -- Evaluation Decade 1990-1999

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:

Dumont, Ann

Abstract:

Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...

Resource Type:

Masters Thesis

Full Text:

Chemical Evaluation of Riesling. Chardonnay and Pinot Noir Fermented by Different Strains of
Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:

Goldberg, Naomi

Abstract:

Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...

Resource Type:

Masters Thesis

Full Text:

, Mina R. McDaniel Pinot noir has a reputation for lower color stability than other red wine varieties