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Filtering by: Creator Palo, D. Degree Field Food Science and Technology Degree Name Honors Bachelor of Science (H.B.S.) Peer Reviewed No

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:

Series 1100 (Palo Alto, CA) equipped with HP ChemStation software and photodiode-array detector (DAD