Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines
Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27273 |