Fermentation Processing Effects on Anthocyanin and Phenolic Composition of Pinot noir Wines

Technical Report

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Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/nv9354169

Descriptions

Attribute Name	Values
Creator	Watson, Barney Chen, Hsiao-Ping Goldberg, Naomi McDaniel, Mina
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	Technical Report
Date Available	2016-02-11T14:57:29+00:00
Date Issued	1997
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Urheberrechts-Erklärung	In Copyright
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58275

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