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Filtering by: Alternative title ssim Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation Degree Field Food Science and Technology Degree Level Bachelor's

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Creator:

Zook, Molly L.

Abstract:

The quality of red wine is primarily determined by the flavor, aroma, and color. A common wine making technique used to improve these characteristics is the pre-‐fermentation maceration. In this study two pre-fermentation maceration techniques were used, one was a traditional cold soak and the second involved addition of dry...

Resource Type:

Honors College Thesis

Full Text:

addition, the impact of pre- fermentation maceration on the color and tannin content of the wines was also

ScholarsArchive@OSU

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

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