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...

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Main Authors:	Casassa, Luis Federico, Sari, Santiago Eduardo, Bolcato, Esteban Augusto, Diaz Sambueza, Alejandra Mariela, Catania, Anibal Alejandro, Fanzone, Martín Leandro, Raco, Fernando, Barda, Nora
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	American Society for Enology and Viticulture 2019
Subjects:	Flavour Phenolic Compounds Organoleptic Analysis Racemes Wines Sabor Compuestos Fenólicos Análisis Organoléptico Racimo Vinos Pinot Noir Remojo Frío Cold Soak
Online Access:	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