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Research Article

Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines

L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Mariela A. Diaz-Sambueza, Aníbal A. Catania, Martin L. Fanzone, Fernando Raco, Nora Barda
Am J Enol Vitic.  2019  70: 19-33  ; DOI: 10.5344/ajev.2018.18014

Article Information

vol. 70 no. 1

DOI 
https://doi.org/10.5344/ajev.2018.18014
Published By 
American Journal of Enology and Viticulture
History 
  • Received January 2018
  • Revision received May 2018
  • Revision received July 2018
  • Accepted August 2018
  • Published online January 2019.

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©2019 by the American Society for Enology and Viticulture

Author Information

  1. L. Federico Casassa1,*,
  2. Santiago E. Sari2,
  3. Esteban A. Bolcato2,
  4. Mariela A. Diaz-Sambueza2,
  5. Aníbal A. Catania2,
  6. Martin L. Fanzone3,
  7. Fernando Raco4 and
  8. Nora Barda5
  1. 1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407
  2. 2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
  3. 3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
  4. 4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina
  5. 5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.
  1. ↵* Corresponding author (lcasassa{at}calpoly.edu; tel: 805-756-2751)
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Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines
L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Mariela A. Diaz-Sambueza, Aníbal A. Catania, Martin L. Fanzone, Fernando Raco, Nora Barda
Am J Enol Vitic.  2019  70: 19-33  ; DOI: 10.5344/ajev.2018.18014
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