Technical Report

 

Pinot noir Processing Effects on Wine Color and Phenolics 1992-1993 Public Deposited

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https://ir.library.oregonstate.edu/concern/technical_reports/sj139312c

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  • Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived differences. A processing trial was established to evaluate several fermentation regimes currently in practice in Oregon for Pinot noir production in order to evaluate their effects on color extraction, phenolic extraction, color stability, and aroma and flavor. The fermentation treatments include the addition of SO, at crushing vs. no-SO2 added before fermentation, the addition of VR Super enzyme before fermentation, and pre-fennentation cold maceration vs. post-ferrnentation cold maceration.
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  • Watson, B., & Price, S. (1993). Pinot noir Processing Effects on Wine Color and Phenolics 1992-1993.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T15:22:13Z (GMT) No. of bitstreams: 1 Pinot noir Processing Effects on Wine Color and Phenolics 1992-1993.pdf: 36111 bytes, checksum: 556e853d7b92d15e32a43fc8e84c3980 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T15:22:13Z (GMT). No. of bitstreams: 1 Pinot noir Processing Effects on Wine Color and Phenolics 1992-1993.pdf: 36111 bytes, checksum: 556e853d7b92d15e32a43fc8e84c3980 (MD5) Previous issue date: 1993
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T15:21:55Z No. of bitstreams: 1 Pinot noir Processing Effects on Wine Color and Phenolics 1992-1993.pdf: 36111 bytes, checksum: 556e853d7b92d15e32a43fc8e84c3980 (MD5)

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