Technical Report

 

Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Aroma and Flavor Public Deposited

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https://ir.library.oregonstate.edu/concern/technical_reports/td96k3947

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  • The sensory evaluation of the 2000 vintage Pinot noir wines from the Oregon State University viticulture trials at Benton Lane Vineyard was conducted by a panel of 11 semi-trained panelists using a modified version of free-choice profiling. 36 wines were made from 3 replications of the 12 field treatments. For a discussion of winemaking protocol, see Watson et al.(2000). One wine lot was lost to breakage in the winery. Wines were evaluated for differences in aroma and flavor.
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  • Hjorth, H., & McDaniel, M. (2002). Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Aroma and Flavor.
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  • description.provenance : Made available in DSpace on 2016-02-09T20:25:24Z (GMT). No. of bitstreams: 1 Manipulating Soil Moisture and Nitrogen Part III.pdf: 289833 bytes, checksum: 13046baa88caea9a4d6c2f5046800648 (MD5) Previous issue date: 2002
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-09T20:25:04Z No. of bitstreams: 1 Manipulating Soil Moisture and Nitrogen Part III.pdf: 289833 bytes, checksum: 13046baa88caea9a4d6c2f5046800648 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-09T20:25:24Z (GMT) No. of bitstreams: 1 Manipulating Soil Moisture and Nitrogen Part III.pdf: 289833 bytes, checksum: 13046baa88caea9a4d6c2f5046800648 (MD5)

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