Pinot noir Fermentation Processing Effects on Wine Color and Phenolics

Technical Report

Public Deposited

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

Descriptions

Attribute Name	Values
Creator	Watson, Barney Price, Steve
Abstract	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.
Resource Type	Technical Report
Date Available	2016-02-11T15:28:13+00:00
Date Issued	1994
Academic Affiliation	Horticulture Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Déclaration de droits	In Copyright
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58278

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La vignette	Titre	Date de téléchargement	Visibilité	actes
	Pinot_noir_Fermentation_Processing_Effects_on_Wine_Color_and_Phenolics_1993-1994.pdf	2017-07-18	Public	Télécharger