Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Advisor Osborne, James P. Non-Academic Affiliation Oregon State University. Honors College

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:

. Abstract approved: ______________________________________ James P. Osborne The quality of