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

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

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  • 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).
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  • 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.
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  • 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
  • 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)

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