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

Technical Report

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

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Attribute Name	Values
Alternative Title	Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Aroma, Flavor and Color
Creator	Hjorth, Heather McDaniel, Mina
Abstract	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. KEYWORDS: Research, Wine Composition and Quality, Enology, Sensory Science, Viticulture, Production Science, Nutrient Management
Resource Type	Technical Report
Date Available	2016-02-09T20:25:24+00:00
Date Issued	2002
Citation	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.
Non-Academic Affiliation	Oregon Wine Research Institute
权利声明	Copyright Not Evaluated
Publisher	Oregon Wine Research Institute
Peer Reviewed	Yes
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58236

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