Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/v979v423w

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  • The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the effect of berry development on the composition of anthocyanins in cv. Pinot noir berries · Isolate and purify sufficient quantities of tannin and anthocyanin for sensory and stability studies · Determine the sensory properties of wines manipulated with anthocyanins and tannins representing extremes in composition based on grape and wine data.
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  • Kennedy, J. A., Godard, M., &Watson, B. (2002). Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine.
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T22:15:05Z No. of bitstreams: 1 Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine 2001-2002.pdf: 959871 bytes, checksum: 6fcbc4f5f9c7b0511d955432b4a8401f (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-10T22:15:30Z (GMT) No. of bitstreams: 1 Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine 2001-2002.pdf: 959871 bytes, checksum: 6fcbc4f5f9c7b0511d955432b4a8401f (MD5)
  • description.provenance : Made available in DSpace on 2016-02-10T22:15:30Z (GMT). No. of bitstreams: 1 Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine 2001-2002.pdf: 959871 bytes, checksum: 6fcbc4f5f9c7b0511d955432b4a8401f (MD5) Previous issue date: 2002

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