Technical Report

 

Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines 1996-1997 Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/technical_reports/nv9354169

Descriptions

Attribute NameValues
Creator
Abstract
  • During the 1994, 1995, and 1996 vintages we designed a series of trials to evaluate the effects of commercial Pinot noir fermentation practices in Oregon on wine composition and quality. Differences have been observed in anthocyanin content, color intensity, polymeric pigment content, phenolic content, and in aroma, flavor, body, and mouthfeel characteristics in experimental wines produced from these trials. A better understanding of the relationship of fermentation practices to color and phenolic extraction and to wine composition will help winemakers to optimize Pinot noir wine quality.
Resource Type
Date Available
Date Issued
Citation
  • Watson, B., Chen, H., Goldberg, N., & McDaniel, M. (1997). Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines 1996-1997. 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 2016-02-11T14:57:29Z (GMT) No. of bitstreams: 1 Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines1996-1997.pdf: 875429 bytes, checksum: 6bb05bfb11580a649946f79616eb190e (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T14:57:29Z (GMT). No. of bitstreams: 1 Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines1996-1997.pdf: 875429 bytes, checksum: 6bb05bfb11580a649946f79616eb190e (MD5) Previous issue date: 1997
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T14:57:11Z No. of bitstreams: 1 Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines1996-1997.pdf: 875429 bytes, checksum: 6bb05bfb11580a649946f79616eb190e (MD5)

Relationships

Parents:

This work has no parents.

Items