Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/gq67js38z

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  • Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Aroma, Flavor, and Color
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  • 1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001. This work is the continuation of the project described in Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality from the March 2000 OSU Winegrape Research Day Presentations.
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  • Hjorth, H., & McDaniel, M. (2001). Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-09T20:18:00Z (GMT) No. of bitstreams: 1 Soil Moisture and Nitrogen Part III.pdf: 452233 bytes, checksum: 28fcfe3c1b910707b7869078b1b42d67 (MD5)
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-09T20:17:39Z No. of bitstreams: 1 Soil Moisture and Nitrogen Part III.pdf: 452233 bytes, checksum: 28fcfe3c1b910707b7869078b1b42d67 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-09T20:18:00Z (GMT). No. of bitstreams: 1 Soil Moisture and Nitrogen Part III.pdf: 452233 bytes, checksum: 28fcfe3c1b910707b7869078b1b42d67 (MD5) Previous issue date: 2001

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