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  • 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