Descriptive analysis of Pinot noir juice and wine qualities Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/1n79h6799

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  • The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control and three treatments) were prepared. The following three treatments were applied to the crushed grapes prior to pressing the juice: freezing and thawing; skin contact with 250 ppm Pectinol VR (a pectinase); and skin contact with 250 ppm Rohapect D5L (another pectinase). The trained panel developed descriptive terminology which differed between Pinot noir juice and Pinot noir wine. The juice treatments created subtle, if any, aroma differences. Treatment differences were evident in color, as measured by human perception and by instrumental measurement. Few characteristics of wine aroma and/or color correlated with juice aroma and/or color. Perceived color correlated well with Somer's color density measurement (the sum of the corrected absorbances at 420 and 520 nm.). Some of the same samples were evaluated by a wine industry panel. They appeared to disagree regarding the definition of varietal character. Further research utilizing grapes from many sources is necessary to determine whether Pinot noir wine quality can be predicted from Pinot noir juice quality.
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  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
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  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-27T20:23:32Z No. of bitstreams: 1 WILLIAMSNANCY1987.pdf: 620648 bytes, checksum: 5d052d197d7333e4fee60fab5299b6a4 (MD5)
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