Technical Report
 

Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines

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https://ir.library.oregonstate.edu/concern/technical_reports/rb68xd166

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  • Commercial fermentation practices have been evaluated for several vintages to determine their effects on anthocyanin and phenolic extraction, wine color intensity, color stability, and sensory characteristics of Oregon Pinot noir wines. Trials have included fermentation processing practices (1994), the use of different commercial yeast strains (1995 and 1996), the addition of enological tannins (1996), and the use of macerating pectinase enzymes for color and phenolic extraction (1996 and 1997). Differences in wine composition have been observed in anthocyanin content, wine color intensity, total phenols, and specific phenolic fractions as measured by high performance liquid chromatography (HPLQ. The HPLC analysis has been provided by ETS Laboratories, St. Helena, CA. The wines from these trials have undergone sensory evaluation by a winemaker industry panel in the Sensory Laboratory of the Department of Food Science using the technique of free-choice profiling. Significant differences have been observed in color intensity, aroma, flavor, body, and moutlifeel characteristics.
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