Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages
Three different Pinot noir clones (115, 777, and 828) from the Central Coast of California were subjected to different maceration temperature regimes for 14 days using triplicate fermentations (Cold: 10°C; Hot: 25°C; and Variable: 10°C on days 0 to 7 and 25°C on days 8 to 14) to determine the effect...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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American Society for Enology and Viticulture (ASEV)
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14548 https://www.ajevonline.org/content/73/2/75 https://doi.org/10.5344/ajev.2021.21035 |
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