Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines-Reference-Cited by-同舟云学术

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Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines

Published:2018-09-26 Issue:1 Volume:70 Page:19-33
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Casassa L. Federico,Sari Santiago E.,Bolcato Esteban A.,Diaz-Sambueza Mariela A.,Catania Aníbal A.,Fanzone Martin L.,Raco Fernando,Barda Nora

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 31 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. Contributions of Hanseniaspora species to Pinot Noir microbial terroir in Oregon’s Willamette Valley wine region;Applied and Environmental Microbiology;2024-08-13

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

4. Inter- and intra-varietal genetic variations co-shape the polyphenol profiles of Vitis vinifera L. grapes and wines;Food Chemistry: X;2023-12

5. Development of Tannins and Methoxypyrazines in Grape Skins, Seeds, and Stems of Two Pinot Noir Clones during Ripening;Journal of Agricultural and Food Chemistry;2023-10-09

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