Technical Report

 

Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria Public Deposited

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  • In 1981, a trial was established to evaluate the performance of several strains of malolactic bacteria. Pinot noir wines were inoculated with several strains of malolactic bacteria, and their performance was reported by Watson (above). One strain, ML-34, can be thought of as the industry standard, while ER-1A and EY-2D were two new Oregon strains. MLT, a strain which is not at this time commercially available and PSU-1, a strain from Pennsylvania State University, were also tested. A final sample of wine was not inoculated but underwent malolactic fermentation on its own.
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  • description.provenance : Made available in DSpace on 2016-02-10T21:53:49Z (GMT). No. of bitstreams: 1 Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria.pdf: 43296 bytes, checksum: 8ee274ccf269fc3eaa0d56a0d4ed9de0 (MD5) Previous issue date: 1986
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T21:53:24Z No. of bitstreams: 1 Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria.pdf: 43296 bytes, checksum: 8ee274ccf269fc3eaa0d56a0d4ed9de0 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-10T21:53:49Z (GMT) No. of bitstreams: 1 Trained Panel Evaluation of Pinot Noir Fermented With Different Strains of Malolactic Bacteria.pdf: 43296 bytes, checksum: 8ee274ccf269fc3eaa0d56a0d4ed9de0 (MD5)

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