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Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
(Elsevier, 2020)
Quality and complexity are abstract terms employed frequently to describe a wine’s overall attributes. In the
present study, we investigated: (i) attributes driving wine professionals’ judgments of quality and complexity ...
Colheita seletiva de uvas 'petit verdot' e 'pinot noir' destinadas à vinificação para vinhos tintos e espumantização provenientes da região da campanha gaúcha-RS
(Universidade Federal do PampaUNIPAMPABrasilCampus Dom Pedrito, 2018)
Characterization of Vitis vinifera L. cv. Carmenere grape and wine proanthocyanidins
(AMER CHEMICAL SOC, 2007)
A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carmenere was conducted in this work. We first characterized the polymeric proanthocyanidins of Carmenere skins, seeds, and wines. In addition, ...
Vitivinicultura de precisão aplicada a produção e qualidade de uva Pinot noir no Rio Grande do Sul
(Universidade Federal de Santa MariaBREngenharia AgrícolaUFSMPrograma de Pós-Graduação em Engenharia Agrícola, 2009-03-26)
Precision agriculture applied to vitiviniculture can bring several advantages to vitis crop production with positive effects on grape and wine quality. This study s objective was to put into practice precision vtiticulture, ...
Avaliações de vinhos espumantes elaborados com uvas ‘Chardonnay’ e ‘Pinot Noir’ de duas regiões do Rio Grande do Sul
(Universidade Federal do PampaUNIPAMPABrasilCampus Dom Pedrito, 2018)
Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains
(Springer, 2016-01)
Five Oenococcus oeni strains, selected from spontaneous malolactic fermentation (MLF) of Patagonic Pinot noir wine, were assessed for their use as MLF starter cultures. After the individual evaluation of tolerance to some ...
Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
(American Society for Enology and Viticulture, 2019-01)
Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak ...
Características de vinos tintos Pinot Noir, producidos con cepas autóctonas de Saccharomyces cerevisiae aisladas del Valle del Maule
(Universidad de Chile, 2009)
Se obtuvo vino tinto a partir de uvas viníferas variedad Pinot Noir por medio de fermentación con cepas de Saccharomyces cerevisiae UCH-M4 y UCH - M3, seleccionadas del Valle del Maule, Área de San Javier, Región del Maule, ...