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Research Article

Viticultural and Controlled Phenolic Release Treatments Affect Phenolic Concentration and Tannin Composition in Pinot noir Wine

Anna L. Carew, Fiona L. Kerslake, Keren A. Bindon, Paul A. Smith, Dugald C. Close, Robert G. Dambergs
Am J Enol Vitic.  2020  : ajev.2020.19003  ; DOI: 10.5344/ajev.2020.19003

Article Information

DOI 
https://doi.org/10.5344/ajev.2020.19003
Published By 
American Journal of Enology and Viticulture
History 
  • Received January 2019
  • Revision received March 2020
  • Revision received March 2020
  • Accepted April 2020
  • Published online April 2020.

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Copyright & Usage 
©2020 by the American Society for Enology and Viticulture

Author Information

  1. Anna L. Carew1,
  2. Fiona L. Kerslake1,*,
  3. Keren A. Bindon2,
  4. Paul A. Smith3,
  5. Dugald C. Close1 and
  6. Robert G. Dambergs4,5
  1. 1Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98, Hobart, Tasmania, Australia, 7001
  2. 2The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, South Australia, Australia, 5064
  3. 3Wine Australia, Industry House, National Wine Centre, Cnr Botanic and Hackney Roads, Adelaide SA 5000, PO Box 2733, Kent Town SA 5071
  4. 4WineTQ, PO Box 3, Monash, South Australia, Australia 5342
  5. 5National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588 Wagga Wagga, NSW 2678, Australia.
  1. ↵* Corresponding author (Fiona.Kerslake{at}utas.edu.au; tel: +61 3 6324 5609)

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Viticultural and Controlled Phenolic Release Treatments Affect Phenolic Concentration and Tannin Composition in Pinot noir Wine
Anna L. Carew, Fiona L. Kerslake, Keren A. Bindon, Paul A. Smith, Dugald C. Close, Robert G. Dambergs
Am J Enol Vitic.  2020  ajev.2020.19003  ; DOI: 10.5344/ajev.2020.19003
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