Comparative study of wine composition in Pinot Noir spontaneously fermented in vineyard and in winery

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Title

Comparative study of wine composition in Pinot Noir spontaneously fermented in vineyard and in winery

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Background and Aims: Spontaneous fermentation is driven by a complex community of indigenous yeasts originating from the vineyard which are considered as part of the terroir. Saccharomyces cerevisiae has been reported as the most abundant yeast in winery according to previous studies. Thus, our hypothesis of this study was that spontaneous fermentation in vineyard would be a better expression of terroir and reflection of the vintage. Methods and Results: Pinot Noir grapes from same vineyard ...

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Format

Research Paper

Research format

Conference paper

Date created

2019-06

Creator

Tian, Bin / Hider, Richard / Zhao, Jenny

URL

https://hdl.handle.net/10182/12867

Related subjects

phenolics / Pinot Noir / spontaneous fermentation / yeast

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