Sensory Evaluation of Pinot noir Processing Trials: 1996 Enzymes and Tannin Additions Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/xg94hq697

Descriptions

Attribute NameValues
Creator
Abstract or Summary
  • OBJECTIVES: To determine the effects of commercial enzyme and tannin additions on the appearance, aroma and flavor profiles of Pinot noir processing trials. The wines were made by Barney Watson as part of the experimental wine program at Oregon State University (see Fermentation Processing Effects of Anthocyanin and Phenolic Composition of Oregon Pinot noir Wines).
Resource Type
Date Available
Date Issued
Citation
  • Goldberg, N., McDaniel, M., & Watson, B. (1998). Sensory Evaluation of Pinot noir Processing Trials: 1996 Enzymes and Tannin Additions. Oregon Wine Advisory Board Research Progress Report.
Non-Academic Affiliation
Series
Keyword
Rights Statement
Publisher
Peer Reviewed
Language
Replaces
Additional Information
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T20:41:05Z No. of bitstreams: 1 Sensory Evaluation of Pinot noir Processing Trials 1996 Enzymes and Tannin Additions.pdf: 83470 bytes, checksum: 5fb9ac4bc1fa5fabd516d9041cced546 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-10T20:48:09Z (GMT) No. of bitstreams: 1 Sensory Evaluation of Pinot noir Processing Trials 1996 Enzymes and Tannin Additions.pdf: 83470 bytes, checksum: 5fb9ac4bc1fa5fabd516d9041cced546 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-10T20:48:09Z (GMT). No. of bitstreams: 1 Sensory Evaluation of Pinot noir Processing Trials 1996 Enzymes and Tannin Additions.pdf: 83470 bytes, checksum: 5fb9ac4bc1fa5fabd516d9041cced546 (MD5) Previous issue date: 1998

Relationships

In Administrative Set:
Last modified: 07/18/2017

Downloadable Content

Download PDF
Citations:

EndNote | Zotero | Mendeley

Items