Technical Report

 

Pinot noir Fermentation Processing Effects on Wine Color and Phenolics 1993-1994 Public Deposited

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https://ir.library.oregonstate.edu/concern/technical_reports/1z40kv07d

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  • Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is due to both vineyard and to fermentation management practices. We have observed that Pinot noir fruit composition can vary significantly with vintage, with degree of maturity, with yields, with trellis systems, and with the relative degree of light exposure on the fruit during ripening (see phenolic compounds in grapes and wines). Most of the potential character of a red wine is determined by both the fruit composition at harvest and by the fermentation practices used.
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  • Watson, B., & Price, S. (1994). Pinot noir Fermentation Processing Effects on Wine Color and Phenolics 1993-1994. Oregon Wine Advisory Board Research Progress Report..
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T15:28:13Z (GMT) No. of bitstreams: 1 Pinot noir Fermentation Processing Effects on Wine Color and Phenolics 1993-1994.pdf: 55605 bytes, checksum: 94d1a636b8287834f26251019152f670 (MD5)
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T15:27:52Z No. of bitstreams: 1 Pinot noir Fermentation Processing Effects on Wine Color and Phenolics 1993-1994.pdf: 55605 bytes, checksum: 94d1a636b8287834f26251019152f670 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T15:28:13Z (GMT). No. of bitstreams: 1 Pinot noir Fermentation Processing Effects on Wine Color and Phenolics 1993-1994.pdf: 55605 bytes, checksum: 94d1a636b8287834f26251019152f670 (MD5) Previous issue date: 1994

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