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Research Article

Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations

Larry Lerno, Max Reichwage, Ravi Ponangi, Leanne Hearne, David E. Block, Anita Oberholster
Am J Enol Vitic.  2015  66: 444-453  ; DOI: 10.5344/ajev.2015.14129

Article Information

vol. 66 no. 4

DOI 
https://doi.org/10.5344/ajev.2015.14129
Published By 
American Journal of Enology and Viticulture
History 
  • Received December 2014
  • Revision received December 2014
  • Revision received May 2015
  • Accepted June 2015
  • Published online October 2015.

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Copyright & Usage 
©2015 by the American Society for Enology and Viticulture

Author Information

  1. Larry Lerno1,
  2. Max Reichwage1,
  3. Ravi Ponangi2,
  4. Leanne Hearne2,
  5. David E. Block1,3 and
  6. Anita Oberholster1,*
  1. 1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
  2. 2E & J Gallo Winery, Modesto, CA
  3. 3Department of Chemical Engineering and Materials Science, University of California, One Shields Avenue, Davis, CA 95616
  1. ↵* Corresponding author (aoberholster{at}ucdavis.edu; tel: +1-530-754-4866; fax: +1-530-752-0382)
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Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations
Larry Lerno, Max Reichwage, Ravi Ponangi, Leanne Hearne, David E. Block, Anita Oberholster
Am J Enol Vitic.  2015  66: 444-453  ; DOI: 10.5344/ajev.2015.14129
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