Evaluation of Yeast Strains on Wine Composition and Sensory Character 1993-1994 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/4f16c4273

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  • Riesling, Chardonnay, and Pinot noir wines from the 1992 vintage were fermented with several different commercial yeast strains. Differences were observed in fermentation rates, wine composition, and aroma and flavor. Preliminary results were reported on in the OSU Wine Grape Research Progress Reports, 1992-1993, Special Report 929, June 1993, OSU Agricultural Experiment Station.
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  • Dumont, A., Watson, B., & McDaniel, M. (1994). Evaluation of Yeast Strains on Wine Composition and Sensory Character 1993-1994. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T16:57:38Z No. of bitstreams: 1 Evaluation of Yeast Strains on Wine Composition and Sensory Character.pdf: 15326 bytes, checksum: e6db528c404461ade2d1e988f00bce3d (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T16:58:00Z (GMT). No. of bitstreams: 1 Evaluation of Yeast Strains on Wine Composition and Sensory Character.pdf: 15326 bytes, checksum: e6db528c404461ade2d1e988f00bce3d (MD5) Previous issue date: 1994
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T16:58:00Z (GMT) No. of bitstreams: 1 Evaluation of Yeast Strains on Wine Composition and Sensory Character.pdf: 15326 bytes, checksum: e6db528c404461ade2d1e988f00bce3d (MD5)

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