Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investiga...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
American Society for Enology and Viticulture
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/4831 http://www.ajevonline.org/content/ajev/early/2018/09/20/ajev.2018.18014.full.pdf https://doi.org/10.5344/ajev.2018.18014 |
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