Effect of grape stem inclusion fermentation on Pinot noir wine composition

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Title

Effect of grape stem inclusion fermentation on Pinot noir wine composition

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Purpose/ Aim. 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 a...

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Format

Research Paper

Research format

Conference paper

Date created

2022-07-17

Creator

Wimalasiri, Pradeep / Olejar, K / Harrison, Roland / Hider, R / Tian, Bin

URL

https://hdl.handle.net/10182/15464

Related subjects

aroma / phenolics / Pinot noir / stem / tannin / whole bunch

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