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

doi:10.5344/ajev.2018.18014

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

L. Federico Casassa

1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407

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For correspondence: lcasassa@calpoly.edu

Santiago E. Sari

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Esteban A. Bolcato

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Mariela A. Diaz-Sambueza

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Aníbal A. Catania

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Martin L. Fanzone

3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Fernando Raco

4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina

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Nora Barda

5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.

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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

L. Federico Casassa

1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407

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For correspondence: lcasassa@calpoly.edu

Santiago E. Sari

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Esteban A. Bolcato

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Mariela A. Diaz-Sambueza

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Aníbal A. Catania

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Martin L. Fanzone

3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Fernando Raco

4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina

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Nora Barda

5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.

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You have accessRestricted access

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

L. Federico Casassa

1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407

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For correspondence: lcasassa@calpoly.edu

Santiago E. Sari

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Esteban A. Bolcato

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Mariela A. Diaz-Sambueza

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Aníbal A. Catania

2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Martin L. Fanzone

3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina

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Fernando Raco

4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina

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Nora Barda

5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.

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