Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/2066 https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS |
| _version_ | 1855482988427476992 |
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| author | Casassa, Luis Federico Keirsey, Landon S. Mireles, María S. Larsen, Richard C. Harbertson, James F. |
| author_browse | Casassa, Luis Federico Harbertson, James F. Keirsey, Landon S. Larsen, Richard C. Mireles, María S. |
| author_facet | Casassa, Luis Federico Keirsey, Landon S. Mireles, María S. Larsen, Richard C. Harbertson, James F. |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins |
| format | Artículo |
| id | INTA2066 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20662025-02-13T17:16:53Z Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing Casassa, Luis Federico Keirsey, Landon S. Mireles, María S. Larsen, Richard C. Harbertson, James F. Vinos Vino Tinto Vino Blanco Vinificación Fermentación Compuestos Fenólicos Wines Red Wines White Wines Winemaking Fermentation Phenolic Compounds Vino Syrah Vino Viognier The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins EEA Mendoza Fil: Casassa, Luis Federico. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. Fil: Keirsey, Landon S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos Fil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos Fil: Larsen, Richard C. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos 2018-03-19T14:32:54Z 2018-03-19T14:32:54Z 2013-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2066 https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS 1838-6547 eng info:eu-repo/semantics/restrictedAccess application/pdf Wine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013) |
| spellingShingle | Vinos Vino Tinto Vino Blanco Vinificación Fermentación Compuestos Fenólicos Wines Red Wines White Wines Winemaking Fermentation Phenolic Compounds Vino Syrah Vino Viognier Casassa, Luis Federico Keirsey, Landon S. Mireles, María S. Larsen, Richard C. Harbertson, James F. Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing |
| title | Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing |
| title_full | Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing |
| title_fullStr | Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing |
| title_full_unstemmed | Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing |
| title_short | Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing |
| title_sort | co fermentation of syrah with various additions of viognier effect on colour and phenolics during winemaking and bottle ageing |
| topic | Vinos Vino Tinto Vino Blanco Vinificación Fermentación Compuestos Fenólicos Wines Red Wines White Wines Winemaking Fermentation Phenolic Compounds Vino Syrah Vino Viognier |
| url | http://hdl.handle.net/20.500.12123/2066 https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS |
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