Effect of Fermentation Practices on Pinot noir Wine Quality

Technical Report

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Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/4m90dw720

Descriptions

Attribute Name	Values
Creator	Watson, Barney Chen, Hsiao-Ping McDaniel, Mina Lederer, Cindy Young, Sheri Price, Steve
Abstract	Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large degree determines the composition and quality of red wines. During the 1994 vintage we designed a trial to evaluate a range of commercial processing practices for their effects on color and phenolic composition, and wine quality of Oregon Pinot noir wines. In addition to significant differences observed due to fermentation processing practices preliminary trials with several yeast strains also showed differences in wine color and phenolic profiles. During the 1995 vintage a trial was established to evaluate fourteen commercial yeast strains as well as spontaneous fermentations for their effect on color, phenols, and wine quality.
Resource Type	Technical Report
Date Available	2016-02-11T14:49:57+00:00
Date Issued	1996
Academic Affiliation	Food Science and Technology
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/1957/58273

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