Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/v979v423w

Descriptions

Attribute Name	Values
Creator	Kennedy, James A. Godard, Mee Watson, Barney
Abstract	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.
Resource Type	Technical Report
Date Available	2016-02-10T22:15:30+00:00
Date Issued	2002
Citation	Kennedy, J. A., Godard, M., &Watson, B. (2002). Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine.
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Keyword	Wine Composition and Quality Enology Phenolic Chemistry Research
Rights Statement	Copyright Not Evaluated
Publisher	Oregon Wine Research Institute
Peer Reviewed	Yes
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58271

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