Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines 1998-1999 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/n583xw11s

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  • Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to enhance color, color stability and phenolic extraction of red wines. Previous research on the use of commercial pectinase enzymes in Oregon Pinot noir and Cabernet Sauvignon wines showed that some enzyme preparations were capable of reducing red wine color through pigment modification and subsequent degradation (Wightman, J.D. et. al. 1997). During the 1996 and 1997 vintages, commercial 'color' extracting enzymes were evaluated for their effects on Pinot noir wine composition and sensory character.
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  • Watson, B., Goldberg, N., Chen, H., & McDaniel, M. (1999). Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines 1998-1999. 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 2016-02-11T14:50:26Z (GMT) No. of bitstreams: 1 Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines.pdf: 660884 bytes, checksum: 6ec23674694e197335b5f4460a4df94b (MD5)
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T14:49:21Z No. of bitstreams: 1 Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines.pdf: 660884 bytes, checksum: 6ec23674694e197335b5f4460a4df94b (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T14:50:26Z (GMT). No. of bitstreams: 1 Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines.pdf: 660884 bytes, checksum: 6ec23674694e197335b5f4460a4df94b (MD5) Previous issue date: 1999

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