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Food Quality and Preference, ISSN 0950-3293, 03/2016, Volume 48, Issue Part A, pp. 251 - 261
Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of... 
Sensory | Quality | Pinot noir wine | Wine professionals | Colour | EXPERTISE | FOOD SCIENCE & TECHNOLOGY | CULTURE | CONTEXT | INTRINSIC QUALITY | PERCEPTION | MEMORY | EXPECTATION | SAUVIGNON BLANC | ODOR | CONSUMERS | Wine | Investigations | Life Sciences | Food and Nutrition
Journal Article
Food Research International, ISSN 0963-9969, 04/2018, Volume 106, pp. 22 - 28
The ability of Patagonian and strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale.... 
O. oeni | Malic acid | L. plantarum | Flavor | Pinot noir wine | FOOD SCIENCE & TECHNOLOGY | MALOLACTIC FERMENTATION | AROMA | RED WINES | VINIFICATION | LACTIC-ACID BACTERIA | GENE-EXPRESSION | ETHANOL | STARTER CULTURES | CABERNET-SAUVIGNON WINE | MALIC-ACID | Wine and wine making | Fermentation | Analysis | Chromatography | Organic compounds
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 05/2015, Volume 66, Issue 2, pp. 130 - 137
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 09/2013, Volume 64, Issue 3, pp. 357 - 363
Pinot noir is the most widely planted red grape variety in New Zealand and is considered a premium product based on the price per volume. To date no studies... 
New Zealand Pinot noir | Sensory analysis | Canonical variate analysis | Regional differentiation | regional differentiation | FOOD SCIENCE & TECHNOLOGY | sensory analysis | HORTICULTURE | CHARDONNAY | TERROIR | canonical variate analysis | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | SAUVIGNON BLANC | DESCRIPTIVE ANALYSIS | NIAGARA PENINSULA | FLAVOR
Journal Article
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, ISSN 0002-9254, 01/2019, Volume 70, Issue 1, pp. 19 - 33
Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to... 
aromas | FOOD SCIENCE & TECHNOLOGY | whole cluster | VOLATILE COMPOUNDS | PHENOLIC COMPOSITION | sensory analysis | QUANTITATIVE-DETERMINATION | CABERNET-SAUVIGNON | RED WINES | HORTICULTURE | ANTHOCYANIN COMPOSITION | Pinot noir | POLYMERIC PIGMENTS | cold soak | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | EXTENDED MACERATION | TANNIN CONCENTRATION | PROTEIN PRECIPITATION | phenolics
Journal Article
Food Quality and Preference, ISSN 0950-3293, 2010, Volume 21, Issue 1, pp. 44 - 55
The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work,... 
Frequency of citation | Wine | Pinot noir | Descriptive profile | Method comparison | Sensory analysis | Conventional DA | JELLIES | QUALITY | FOOD SCIENCE & TECHNOLOGY | AROMA | FLASH PROFILE | FRENCH | WHITE WINES | MIXTURES | TEXTURE | SORTING TASK | LOIRE VALLEY | Aroma | Life Sciences | Food and Nutrition
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 127, Issue 4, pp. 1842 - 1847
► We analyse the chemometric zoning of Casablanca valley (Chile). ► UV–VIS, anthocyanin and mineral element profiles used as discriminating variables. ► Two... 
Chemometric | Pinot noir | Zoning | Casablanca valley | GRAPES | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | SYRAH | CLASSIFICATION | RED WINES | ORIGIN | NUTRITION & DIETETICS | DIFFERENTIATION | CHEMISTRY, APPLIED | SPECTROMETRY
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 12/2014, Volume 65, Issue 4, pp. 424 - 434
Journal Article
Flavour and Fragrance Journal, ISSN 0882-5734, 01/2005, Volume 20, Issue 1, pp. 22 - 29
The aroma profiles of Oregon Pinot Noir wines were investigated with aroma extract dilution analysis (AEDA). The wines were extracted with pentane‐diethyl... 
Pinot Noir | GC–O | aroma | wine | AEDA | Wine | Aroma | GC-O | FLAVOR COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | VOLATILE COMPOUNDS | GAS-CHROMATOGRAPHY-OLFACTOMETRY | QUANTITATIVE-DETERMINATION | CABERNET-SAUVIGNON | GC-MS | YOUNG RED WINES | CHARACTER IMPACT ODORANTS | CHEMISTRY, APPLIED | GRAPE VARIETIES
Journal Article
Australian Journal of Grape and Wine Research, ISSN 1322-7130, 06/2012, Volume 18, Issue 2, pp. 131 - 137
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 09/2018, Volume 66, Issue 38, pp. 10053 - 10066
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine... 
polyphenols | Pinot noir | crop load | sensory | wine aroma | wine quality | cluster thinning | QUALITY | FOOD SCIENCE & TECHNOLOGY | GRAPE COMPOSITION | AROMA | CROP LEVEL | QUANTITATIVE-DETERMINATION | RED WINES | CABERNET-SAUVIGNON | ISOTOPE DILUTION ASSAY | BRITISH-COLUMBIA | AGRICULTURE, MULTIDISCIPLINARY | VINEYARD FLOOR MANAGEMENT | CHEMISTRY, APPLIED
Journal Article
Australian Journal of Grape and Wine Research, ISSN 1322-7130, 06/2011, Volume 17, Issue 2, pp. 270 - 279
Background and Aims:  Mechanical leaf removal of Pinot Noir vines was carried out in a commercial vineyard in Waipara, New Zealand in the 2007–2008 and... 
mDP | mechanical | leaf removal | Pinot Noir | tannin | MDP | Leaf removal | Tannin | Mechanical | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | METHYL CELLULOSE | PIGMENTED POLYMERS | LEUCOANTHOCYANIDIN REDUCTASE | CABERNET-SAUVIGNON | CONDENSED TANNINS | HORTICULTURE | VINE VIGOR | FRUIT COMPOSITION | ANTHOCYANIDIN REDUCTASE | RED WINE
Journal Article
Journal of Wine Research, ISSN 0957-1264, 12/2013, Volume 24, Issue 4, pp. 264 - 277
The Casablanca Valley is one of the youngest wine grape regions of the Chilean appellation of origin. The growers of this area note the presence of... 
Pinot Noir wine | Casablanca Valley | denomination of origin | chemometric | climate
Journal Article