Pinot Noir Processing Effects on Wine Color and Phenolics 1994-1995 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/1v53jz05m

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  • We have studied commercial fermentation practices for three vintages in order to learn how they affect extraction and stability of anthocyanin pigments and other phenolic compounds in Pinot noir. Wines were monitored during fermentation, processing, and aging for anthocyanin and phenolic content, color intensity, and for phenolic profiles using high performance liquid chromatography (HPLQ).
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  • Watson, B., & Price, S. (1995). Pinot Noir Processing Effects on Wine Color and Phenolics 1994-1995. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T15:33:27Z No. of bitstreams: 1 Pinot Noir Processing Effects on Wine Color and Phenolics 1994-1995.pdf: 73097 bytes, checksum: 054b159351f0fab503e9491f9926b809 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T15:33:48Z (GMT) No. of bitstreams: 1 Pinot Noir Processing Effects on Wine Color and Phenolics 1994-1995.pdf: 73097 bytes, checksum: 054b159351f0fab503e9491f9926b809 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T15:33:48Z (GMT). No. of bitstreams: 1 Pinot Noir Processing Effects on Wine Color and Phenolics 1994-1995.pdf: 73097 bytes, checksum: 054b159351f0fab503e9491f9926b809 (MD5) Previous issue date: 1995

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