Add to ORKGWe have studied commercial fermentation practices for three vintages in order to learn how they affect\ud extraction and stability of anthocyanin pigments and other phenolic compounds in Pinot noir. Wines\ud were monitored during fermentation, processing, and aging for anthocyanin and phenolic content, color\ud intensity, and for phenolic profiles using high performance liquid chromatography (HPLQ)
Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape v...
Pinot noir fruit is often relatively low in the phenolics important for wine mouthfeel and color sta...
Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to\ud e...
Commercial fermentation practices have been evaluated for several vintages to determine their effect...
Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is ...
Winemakers commonly attribute differences in color, color stability, and phenolic composition to\ud ...
Different fermentation practices are generally believed to affect wine composition and wine quality ...
The characteristics of the major pigments in red wines are discussed and the results of an experimen...
Red wine 'structure' is considered to be of paramount importance in the perception of wine quality. ...
Phenolic content is an important dimension of Pinot noir wine quality. This study aimed to find gene...
Graduation date: 1999Pinot noir has a reputation for lower color stability than other red wine varie...
Wine colour depends directly on the quantitative and qualitative profiles of anthocyanins, flavonols...
Color stability and flavor are two of the most important aspects of red wine quality.\ud The develop...
The effect of pre-fermentation enzyme maceration on anthocyanins, phenolics, colour and colour param...
Pinot noir wines were made with inclusion of different amount of whole bunches or grape stems: deste...
Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape v...
Pinot noir fruit is often relatively low in the phenolics important for wine mouthfeel and color sta...
Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to\ud e...
Commercial fermentation practices have been evaluated for several vintages to determine their effect...
Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is ...
Winemakers commonly attribute differences in color, color stability, and phenolic composition to\ud ...
Different fermentation practices are generally believed to affect wine composition and wine quality ...
The characteristics of the major pigments in red wines are discussed and the results of an experimen...
Red wine 'structure' is considered to be of paramount importance in the perception of wine quality. ...
Phenolic content is an important dimension of Pinot noir wine quality. This study aimed to find gene...
Graduation date: 1999Pinot noir has a reputation for lower color stability than other red wine varie...
Wine colour depends directly on the quantitative and qualitative profiles of anthocyanins, flavonols...
Color stability and flavor are two of the most important aspects of red wine quality.\ud The develop...
The effect of pre-fermentation enzyme maceration on anthocyanins, phenolics, colour and colour param...
Pinot noir wines were made with inclusion of different amount of whole bunches or grape stems: deste...
Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape v...
Pinot noir fruit is often relatively low in the phenolics important for wine mouthfeel and color sta...
Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to\ud e...