Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks...

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Bibliographic Details
Main Author: Hall, Harper L.
Other Authors: Osborne, James P.
Language:en_US
Published: 2012
Subjects:
Pinot noir
wine aroma
non-Saccharomyces
Saccharomyces
pre-fermentation cold maceration
beta-glucosidase
Kluveromyces thermotolerans
Hanseniaspora uvarum
Pinot noir (Wine) > Oregon
Wine > Flavor and odor > Oregon
Yeast
Wine and wine making > Oregon
Online Access:http://hdl.handle.net/1957/30238

Internet

http://hdl.handle.net/1957/30238

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