Sun Exposure and Grape Phenolics 1992-1993 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/d504rm587

Descriptions

Attribute NameValues
Creator
Abstract or Summary
  • Phenolic compounds are key quality components of wine affecting sensory characteristics, wine color, and wine stability. Phenolics are responsible for much of the mouth flavor of wines affecting astringency, bitterness, and the "length" of the flavor impression on the palate. The color in both red and white wine is due to phenolic pigments, primarily anthocyanins, and flavonols. Biochemical changes in the phenolic compounds in wines over time, are responsible for many of the flavor changes associated with wine aging.
Resource Type
Date Available
Date Issued
Citation
  • Price, S., & Watson, B. (1993). Sun Exposure and Grape Phenolics 1992-1993. Oregon Wine Advisory Board Research Progress Report.
Non-Academic Affiliation
Series
Keyword
Rights Statement
Publisher
Peer Reviewed
Language
Replaces
Additional Information
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T16:03:16Z (GMT) No. of bitstreams: 1 Sun Exposure and Grape Phenolics.pdf: 42935 bytes, checksum: 8a4deae924f8c2bef69798e309c05436 (MD5)
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T16:02:58Z No. of bitstreams: 1 Sun Exposure and Grape Phenolics.pdf: 42935 bytes, checksum: 8a4deae924f8c2bef69798e309c05436 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T16:03:16Z (GMT). No. of bitstreams: 1 Sun Exposure and Grape Phenolics.pdf: 42935 bytes, checksum: 8a4deae924f8c2bef69798e309c05436 (MD5) Previous issue date: 1993

Relationships

In Administrative Set:
Last modified: 07/18/2017

Downloadable Content

Download PDF
Citations:

EndNote | Zotero | Mendeley

Items