Published April 1966. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published March 1958. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived...
The sensory evaluation of the 2000 vintage Pinot noir wines from the Oregon State University viticulture trials at Benton Lane Vineyard was conducted by a panel of 11 semi-trained panelists using a modified version of free-choice profiling. 36 wines were made from 3 replications of the 12 field treatments. For...