Technical Report

 

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

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https://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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