Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria 1987 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/mc87pr73p

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  • As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the same samples in June 1986. The winemakers evaluated the samples for aroma and flavorby- mouth (taste, aroma and mouthfeel characteristics observed when the sample is in the mouth). Of the twelve winemakers, ten had a range of five to 15 years of commercial winemaking experience, while the other two participants did not have commercial winemaking experience but were employed in wineries.
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  • Henderson, L. A., & McDaniel, M. (1987). Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria 1987. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-10T20:34:05Z (GMT) No. of bitstreams: 1 Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria.pdf: 93221 bytes, checksum: 8187acfed75765292ecbdad9b2030a36 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-10T20:34:05Z (GMT). No. of bitstreams: 1 Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria.pdf: 93221 bytes, checksum: 8187acfed75765292ecbdad9b2030a36 (MD5) Previous issue date: 1987
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T20:33:48Z No. of bitstreams: 1 Oregon Winemaker Evaluation of Pinot Noir Fermented by Different Strains of Malolactic Bacteria.pdf: 93221 bytes, checksum: 8187acfed75765292ecbdad9b2030a36 (MD5)

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