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...
| Main Authors: | , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
American Society for Enology and Viticulture (ASEV)
2023
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/14548 https://www.ajevonline.org/content/73/2/75 https://doi.org/10.5344/ajev.2021.21035 |
Similar Items: Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages
- Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages
- Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
- Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
- Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
- Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
- Evaluación de clones de Pinot noir en la Norpatagonia