Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition

Our previous study revealed stem inclusion fermentation reduced anthocyanin, and increased tannin and aroma compounds responsible for green notes. This study further investigated the effect of clone selection and whole bunch fermentation on Pinot noir wine composition, with focus on tannin compositi...

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Veröffentlicht in:	Food chemistry 2024-09, Vol.451, p.139495-139495, Article 139495
Hauptverfasser:	Wimalasiri, Pradeep M., Harrison, Roland, Hider, Richard, Donaldson, Ivan, Kemp, Belinda, Tian, Bin
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Clone Methoxypyrazine Pinot noir Stem Tannin Whole bunch
Online-Zugang:	Volltext
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