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Research Article

Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas

Harper Hall, Qin Zhou, Michael C. Qian, James P. Osborne
Am J Enol Vitic.  2017  68: 81-90  ; DOI: 10.5344/ajev.2016.16046

Article Information

vol. 68 no. 1

DOI 
https://doi.org/10.5344/ajev.2016.16046
Published By 
American Journal of Enology and Viticulture
History 
  • Received April 2016
  • Revision received September 2016
  • Accepted September 2016
  • Published online December 2016.

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©2017 by the American Society for Enology and Viticulture

Author Information

  1. Harper Hall1,
  2. Qin Zhou1,
  3. Michael C. Qian1 and
  4. James P. Osborne1,*
  1. 1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United States
  1. ↵* Corresponding author (james.osborne{at}oregonstate.edu; tel: 1-541-737-6494; fax: +1-541-737-1877)
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Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas
Harper Hall, Qin Zhou, Michael C. Qian, James P. Osborne
Am J Enol Vitic.  2017  68: 81-90  ; DOI: 10.5344/ajev.2016.16046
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