The effect of grape stem inclusion fermentation on Pinot noir wine composition : A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science at Lincoln University

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Title

The effect of grape stem inclusion fermentation on Pinot noir wine composition : A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science at Lincoln University

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Whole bunch fermentation with grape stems is believed by some winemakers to increase complexity, freshness, aromatic expression and textural smoothness in resultant wine, but may also impart green, herbal and earthy characters. However, there is limited published research focused on the impact of including stems during fermentation on Pinot noir wine composition. In this study, different proportions of whole bunches were included in the winemaking, and the resultant wines were analysed for ge...

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Format

Research Paper

Research format

Thesis

Thesis level

Masters

Date created

2020

Creator

Wimalasiri, Pradeep Madushanka

URL

https://hdl.handle.net/10182/12126

Related subjects

aroma / phenolics / Pinot noir / fermentation / grape / wine quality / winemaking / Wine Chemistry and Wine Sensory Science / Oenology and Viticulture / Horticultural Production

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