Whole Cluster and Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot noir Wines over Two Vintages-Reference-Cited by-同舟云学术

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Whole Cluster and Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot noir Wines over Two Vintages

Published:2020-08-20 Issue:1 Volume:72 Page:21-35
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Casassa L. Federico,Dermutz Niclas P.,Mawdsley Paul F.W.,Thompson Margaret,Catania Aníbal A.,Collins Thomas S.,Ashmore P. Layton,du Fresne Fintan,Gasic Gregory,Dodson Peterson Jean C.

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition;Food Chemistry;2024-09

2. New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol;OENO One;2024-03-07

3. Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes;OENO One;2024-01-29

4. Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines;Food and Bioprocess Technology;2023-02-15

5. Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry ( CIELab ): Effect of whole bunch or grape stems addition;International Journal of Food Science & Technology;2023-01-08

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