Effects of aspects of terroir on the phenolic composition of New Zealand Pinot noir wines

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Title

Effects of aspects of terroir on the phenolic composition of New Zealand Pinot noir wines

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Phenolic content is an important dimension of Pinot noir wine quality. This study aimed to find generic relationships between the phenolic content of Pinot noir wines produced from well-defined locations (single vineyards) in New Zealand, as determined from various chemical analyses, and aspects of terroir relating to local climate, soils and methods of production and information collected from questionnaires. Two New Zealand Pinot noir wines were stored at room temperature (with and without...

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Format

Research Paper

Research format

Thesis

Thesis level

Masters

Date created

2014

Creator

Wei, Liu

URL

https://hdl.handle.net/10182/6594

Related subjects

anthocyanin / colour / flavanol / flavonol / Folin-Ciocalteu / HPLC / hydroxybenzoic acid / hydroxycinnamic acid / malvidin-3-glucoside / MCP / PCA / phenolics / Pinot noir / polymeric pigments / SPE / spectrophotometer / tannin / terroir / vintage / wine / Oenology and Viticulture

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