Evaluation of Yeast Strains on Wine Composition and Sensory Character

Technical Report

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Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/4f16c4273

Descriptions

Attribute Name	Values
Creator	Dumont, Ann Watson, Barney McDaniel, Mina
Abstract	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.
Resource Type	Technical Report
Date Available	2016-02-11T16:58:00+00:00
Date Issued	1994
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
权利声明	In Copyright
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58286

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