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Rozprawy doktorskie na temat „Pinot Noir”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 29 marca 2025

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1

Goldsworthy, S. A. "Pre-fermentation maceration of pinot noir wine." Lincoln University, 1993. http://hdl.handle.net/10182/1058.

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Two pre-fermentation treatments were investigated in Pinot noir (Vitis vinifera L.) wines. The effects of cold maceration and carbonic maceration on the wines' composition, colour parameters and sensory properties were examined. Cold maceration is a winemaking technique used to increase non-alcoholic extraction in Pinot noir winemaking prior to fermentation. It involves holding crushed grapes with approximately 100-150 mg l⁻¹ SO₂ at low temperatures and is thought to increase the colour, aroma and flavour of the resulting wines. Carbonic maceration uses whole bunches that have undergone anaero

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2

Céliz, Mendiola Vanessa. "Efecto de las bajas temperaturas durante una noche sobre los glúcidos de reserva de la inflorescencia de la vid (Vitis vinifera L.) CV. "Pinot Noir"." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2011. https://hdl.handle.net/20.500.12672/574.

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La exposición de las plantas de vid a bajas temperaturas es uno de los factores que provocan la “coulure”. Este fenómeno involucra la aparición de perturbaciones a nivel de la fotosíntesis y el metabolismo del carbono de la planta. Con el fin de analizar el efecto de una noche fría sobre el contenido de los azúcares de reserva de las inflorescencias de Pinot noir, se expusieron ramas fructíferas de esta cepa de vid a temperaturas de 4°, 0° y -3°C durante una noche, para posteriormente determinar el contenido de glúcidos (glucosa, fructosa, sacarosa y almidón) de las inflorescencias. En parale

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Terrell, Emily Elizabeth. "Effect of mixed Saccharomyces strain fermentation on Pinot noir wine." Thesis, University of British Columbia, 2010. http://hdl.handle.net/2429/21421.

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Pinot noir has traditionally been fermented by native winery flora; however, the recent practice of single yeast strain inoculation may simplify wine aromas and flavours. Thus, a need exists for yeasts that create the complexity of naturally fermented wines and provide the consistency of commercial strains. It has been suggested that mixed Saccharomyces strains may be capable of this dual role. In this study, three novel Burgundian S. cerevisiae strains were characterized for enological equivalency against five industrial strains recommended for Pinot noir. The volatile compounds produced by

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4

Leal, G. R. "Influence of reflective mulch on Pinot noir grape and wine quality." Diss., Lincoln University, 2007. http://hdl.handle.net/10182/1034.

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A trial established in 2003 at Upper Moutere in Nelson, New Zealand, was used to evaluate the effect of mussel shells as reflective mulch on Vitis vinifera L. cv. Pinot noir vine performance and fruit and wine quality. Shell mulch had several effects on the environment and vine growth as well as grape and wine composition in the 2006/2007 season. Soil under mulch was cooler compared to un-mulched control, but buffered the extremes in temperatures. Fruiting zone temperature over shells was slightly higher during the day and cooler at night, showing no effect on mean hourly temperature. Shell m

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5

Phelan, Patrick G. "INFLUENCE OF CROP LOAD ON FRUIT COMPOSITION USING PINOT NOIR GRAPES." DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/206.

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ABSTRACT Influence of Crop Load on Fruit Composition Using Pinot Noir Grapes Patrick G. Phelan November 2009 The two seasons for this trial were conducted in 2002 and 2003 at Bien Nacido Vineyard in Santa Maria, California. The trial consisted of pinot noir wine grapes clone 2a, grown on 101-14 rootstock. There were eight treatments with a control consisting of 25 vines per treatment, and 50 vines for the control. The primary objective of this research experiment was to conduct different vine balance procedures and compare them to the amount of wine phenolics. The vines were altered with tw

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6

Laporte, Antoine. "Développement de baies entières de Pinot Noir sur différents Climats de Bourgogne sous le prisme de leur métabolisme." Electronic Thesis or Diss., Bordeaux, 2024. http://www.theses.fr/2024BORD0451.

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Le raisin de cuve a une importance économique majeure en France et l’étude de son développement est d’un intérêt grandissant face aux aléas climatiques de plus en plus forts et fréquents. La Bourgogne n’échappe pas à cette réalité et l’étude du Pinot Noir, cépage rouge endémique,dans son environnement face aux spécificités régionales que sont notamment les Climats,apparaît donc comme un sujet d’étude incontournable. Nous avons donc étudié le développement du Pinot Noir durant deux années consécutives marquées par des températures supérieures aux normes de saison et une excellente qualité sanit

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7

Cuccia, Cédric. "Impacts du changement climatique sur la phénologie du Pinot noir en Bourgogne." Thesis, Dijon, 2013. http://www.theses.fr/2013DIJOS094/document.

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La vitiviniculture est un secteur économique et culturel important en Bourgogne. L’actuel changement climatique soulève diverses questions notamment sur son impact sur les cultures. Dans cette thèse, l’idée est d’élaborer une méthodologie afin de répondre à la problématique : quels seront les impacts possibles des changements de températures sur la phénologie du Pinot noir en Bourgogne à l’horizon 2031-2048 ?L’évolution des températures en Bourgogne depuis 1961 est caractérisée par un saut positif de température à la fin des années 1980 suivi par une période où la température augmente d’enviro

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8

Moreira, Caio de Oliveira. "Cianamida hidrogenada e fenologia de produ??o em cultivares Pinot Meunier e Pinot Noir no munic?pio de Diamantina/MG." reponame:Repositório Institucional da UFVJM, 2010. http://acervo.ufvjm.edu.br:8080/jspui/handle/1/526.

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9

Dicey, M. "The effect of cold maceration with and without sulphur dioxide on pinot noir wine." Lincoln University, 1996. http://hdl.handle.net/10182/1057.

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The effects of varying levels of sulphur dioxide (SO₂) on the cold maceration process was investigated with Pinot noir (Vitis vinifera L.) wine. The effects of these varying levels on the wines composition and colour parameters were examined. Cold maceration is a technique whereby grapes are crushed and placed at low temperatures (4 - lO°C) in the presence 50 - 150 mgL⁻¹ SO₂. This process is believed to provide a medium for the extraction of water soluble phenolic compounds, rather than the alcoholic extraction employed in normal fermentations. The extraction of these phenolic compounds was mo

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10

Pasch, Ludwig Anselm. "The effect of leaf area to crop weight ratios on fruit quality and performance of grapevine (Vitis vinifera cv. Pinot Noir)." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8635.

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Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia<br>Vine performance, fruit and wine composition were investigated on field grown Pinot Noir grapevines subjected to a range of leaf removal and cluster thinning treatments. Both treatments were applied in three levels (25 %, 50 % and 100 % of leaves and clusters retained, respectively) at the phenological stage of pea-size. New emerging leaves were removed as they appeared. Veraison was delayed when leaf area to fruit weight ratio (LA/Y) dropped below a certain threshold (13 cm2 g-1). On the contrary a high LA/Y ratio (> 26 cm

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11

Zardo, Katia. "VITIVINICULTURA DE PRECISÃO APLICADA A PRODUÇÃO E QUALIDADE DE UVA PINOT NOIR NO RIO GRANDE DO SUL." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/7517.

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Precision agriculture applied to vitiviniculture can bring several advantages to vitis crop production with positive effects on grape and wine quality. This study s objective was to put into practice precision vtiticulture, aiming to improve the administration and management of vinifera grapes. This research was carried out in a commercial vitis cropland with 2.4 ha located in Encruzilhada do Sul (RS) close to RS/BR km 471. In this area, sandy clay loam Palleudult soil prevails. Sampling for the purposes for soil characterisation was carried out in 0-0,2 m depth. The soil attributes determined

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12

de, Bordenave Channing Williams. "The effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/44200.

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Grape-derived aroma and flavor precursors exist partially as non-volatile, sugar-bound glycosides. Hydrolysis of these compounds may modify sensory attributes and potentially enhance wine quality. In the first study, four levels of shoot thinning (control, 20, 25, and 30 shoots per meter) with and without basal leaf removal (2-4 leaves per shoot) were established on mid-wire (90 cm), bilateral cordon-trained, mature Cabernet Sauvignon (Vitis vinifera L.) grapevines in eastern Virginia in 1996 to determine the effects on grape chemistry, glycoconjugates, and conjugate fractions. Reduced shoo

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13

Sepúlveda, San Martín Christian Andrés. "Caracterización física y química de vino elaborados a partir de distintos clones del c.v Pinot Noir." Tesis, Universidad de Chile, 2014. http://repositorio.uchile.cl/handle/2250/149056.

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Tesis para optar al Grado de Magíster en Enología y Vitivinicultura<br>La variedad Pinot noir se caracteriza por ser originaria de Borgoña, región de Francia. Esta presenta diversas características que la diferencian de las demás variedades, al poseer vinos de tonos violetas de baja intensidad colorante, con aromas a frutas rojas maduras y notas florales entre otros. Es reconocida por presentar dificultades en su manejo tanto en el campo como en bodega. En el último tiempo, esta variedad ha ganado muchos adeptos tanto en Chile como en el extranjero. Por otro lado, son escasos los estudios exi

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14

Roullier-Gall, Chloé. "Analyses métabolomiques du vin : "chemical messages in a bottle"." Thesis, Dijon, 2014. http://www.theses.fr/2014DIJOS080/document.

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L'objectif premier de ce travail de thèse était de développer des analyses métabolomiques non ciblées de vins en bouteilles afin de déchiffrer les informations chimiques relatives à l’évolution de leurs compositions avec le temps. Cette recherche initiale était fondée sur l'hypothèse que, lors de l'analyse, les vins en bouteilles gardent une mémoire chimique des paramètres environnementaux à l’œuvre au moment de leur élaboration (gestion du vignoble, pratiques œnologiques, climat, terroir). Une seconde hypothèse reposait sur la nécessité d’étudier le passé pour anticiper l’évolution de la qual

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15

Sepúlveda, Soto Ánjela. "Características de vinos tintos Pinot Noir, producidos con cepas autóctonas de Saccharomyces cerevisiae aisladas del Valle del Maule." Tesis, Universidad de Chile, 2009. http://repositorio.uchile.cl/handle/2250/105293.

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Memoria para optar al título de Ingeniero en Alimentos<br>Se obtuvo vino tinto a partir de uvas viníferas variedad Pinot Noir por medio de fermentación con cepas de Saccharomyces cerevisiae UCH-M4 y UCH - M3, seleccionadas del Valle del Maule, Área de San Javier, Región del Maule, Chile. Los vinos presentaron valores de pH, acidez total, acidez volátil, anhídrido sulfuroso total, anhídrido sulfuroso libre, grado alcohólico y rendimiento dentro de las normas legales chilenas y conceptuales, siendo muy similares a los obtenidos por la levadura control Lalvin QA23. La velocidad de fermentación f

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16

Logan, Gerard Anthony. "The impact of vineyard and cellar factors on the color and anthocyanin profile of Pinot noir grapes and table wines." Diss., Connect to online resource - MSU authorized users, 2006.

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Mawdsley, Paul F. W. "The Effects of Cluster Thinning on Vine Performance, Fruit, and Wine Composition of Pinot Noir (Clone 115) in the Edna Valley of California." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2090.

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A three-year study was conducted at a commercial vineyard site in California’s Edna Valley AVA to evaluate the physiological and agronomical effects of the timing of cluster thinning on Pinot noir (clone 115) grapevines. Vines were thinned to one cluster per shoot at three selected time-points during the growing season (bloom, bloom + 4 weeks, bloom + 8 weeks), and fruit from each treatment was harvested and made into wine. Across all growing seasons, yield decreased 43% in thinned vines relative to un-thinned control vines. No effect of cluster thinning or interaction with growing season was

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18

Lecomte, Valérie. "Facteurs physiologiques et agronomiques de variation de l'acidité des mouts et des vins de cépage pinot noir de Côte d'Or." Dijon, 1993. http://www.theses.fr/1993DIJOS068.

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Au début des années 1980, la profession viticole s'est inquiétée d'une baisse globale d'acidité des mouts et des vins en Côte d'Or. Par le biais d'une enquête agronomique pluri-annuelle concernant 50 parcelles de vigne de cépage pinot noir, une approche globale a permis de dégager l'influence de certains facteurs et conditions sur l'acidité. Le traitement statistique des résultats analytiques et l'étude des données d'enquête montrent que le principal facteur de variation de l'acidité est la nutrition potassique. Les critères retenus comme éléments de jugement de la richesse du mout en potassiu

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19

Mezarina, Gómez Luigi Alfonso. "Efecto hipolipidémico de la cáscara pulverizada de vitis vinifera variedad pinot noir (uva borgoña) en ratas con hiperlipemia inducida." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2015. https://hdl.handle.net/20.500.12672/4475.

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Introducción: Se cree que la uva Borgoña (Vitis vinifera Pinot Noir) presenta beneficios para la salud debido a la presencia de polifenoles concentrados en la cáscara. Estos fitoquímicos podrían tener un impacto importante en el tratamiento de la hiperlipemia. Objetivos: El objetivo del presente estudio fue determinar si la cáscara pulverizada de uva presenta efecto hipolipidémico en ratas con hiperlipemia inducida. Diseño: Estudio analítico, experimental y transversal. Material biologico: Ratas de cepa Holtzmann, Vitis vinifera variedad Pinot Noir Intervenciones: Las ratas se distribuyeron en

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20

Garrido, Jerez Alvaro Rodrigo. "Efecto sobre la copigmentación en mezclas de vinos de las variedades Carménère con Pinot Noir y Syrah con Sauvignon Blanc." Tesis, Universidad de Chile, 2006. http://www.repositorio.uchile.cl/handle/2250/101833.

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Martins, Liliane. "Comportamento vitícola e enológico das variedades chardonnay, pinot noir e cabernet sauvignon, na localidade Lomba Seca, em São Joaquim (SC)." Florianópolis, SC, 2006. http://repositorio.ufsc.br/xmlui/handle/123456789/88342.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Recursos Genéticos Vegetais.<br>Made available in DSpace on 2012-10-22T07:53:56Z (GMT). No. of bitstreams: 1 230683.pdf: 2623029 bytes, checksum: b36c5493a0261d321c7102b33c3cb743 (MD5)<br>No Brasil, a vitivinicultura está relacionada, principalmente, com os Estados da Região Sul. Em Santa Catarina estão envolvidas 2.000 famílias com a uva e seus derivados, gerando 18.430 empregos diretos nos 4.600 ha ocupados com a atividade - tradicional nas regiões do Vale do Rio do Peix

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NOVELLO, GIORGIA. "Exploring the microbiota of Vitis vinifera cv. Pinot Noir in two vineyards with different soil management: metagenomic and metaproteomic analysis." Doctoral thesis, Università del Piemonte Orientale, 2017. http://hdl.handle.net/11579/86922.

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Piombino, Paola. "Contribution à la connaissance de la nature des composés volatils responsables des odeurs de fruits rouges de l'arôme du vin, par des méthodes sensorielles et instrumentales." Dijon, 2003. http://www.theses.fr/2003DIJOS008.

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Massoutier-Ziadi, Catherine. "Sélection et caractérisation de souches de levures cryotolérantes : incidence de ces levures sur les qualités aromatiques de vins issus de Pinot noir." Dijon, 1999. http://www.theses.fr/1999DIJOS059.

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Une collection de souches Cryotolérantes Saccharomyces uvarum a été constituée, en utilisant une technique d'enrichissement, à partir de grappes de pinot noir prélevées dans le vignoble bourguignon. A partir de cette collection, une souche nommée sy055, a été sélectionnée pour ses caractéristiques fermentaires, afin d'être mise en œuvre dans la pratique, au cours des vinifications durant plusieurs années consécutives, dans différents sites en Bourgogne. Parallèlement, des tests au laboratoire ont été également conduits, pour lesquels le métabolisme de cette souche a été comparé à celui d'une s

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25

Barnard, Kathryn Nora. "The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon : A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry." PDXScholar, 2016. http://pdxscholar.library.pdx.edu/open_access_etds/2941.

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Terroir is determined by a combination of factors in the vineyard including the grape varietal, geology and soil, soil hydrology, physiography, and climate. Although most studies have examined regional differences in wine flavors and associated provenance of wine based on chemistry, few have examined the chemistry of the soil and the ability to trace that chemistry to grape juice and, finally, to the wine. This dissertation examines what soil physical and chemical differences specific to this region might influence grape juice chemistry and wine chemistry. Wine-grapes in the Willamette Valley,

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Langilier, Philippe. "Polyamines et rajeunissement de la vigne cultivée in vitro et après réimplantation au vignoble." Dijon, 2002. http://www.theses.fr/2002DIJOS047.

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Ovalle, Rodríguez Juan Ignacio. "Efecto de la aplicación de ácido abscísico sobre las características física y la composición química de bayas de vid vinífera var. Pinot Noir." Tesis, Universidad de Chile, 2011. http://www.repositorio.uchile.cl/handle/2250/112791.

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Memoria para optar al título profesional de Ingeniero Agrónomo<br>El ácido abscísico (ABA), en la época de pinta, está involucrado en el metabolismo primario y secundario de bayas de vid vinífera, principalmente en la acumulación de azúcares, antocianos, taninos y flavonoles. Tal efecto ha sido demostrado en cepas de alta complejidad fenólica como Cabernet Sauvignon, Merlot y Carménère. Sin embargo, hasta el momento no existen trabajos en el cv. Pinot Noir, el cual presenta una débil composición fenólica. Con el propósito de determinar el efecto del ABA sobre bayas de Pinot Noir, se est

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Aubry, Victoire. "Contribution à la connaissance aromatique des vins de pinot noir de Bourgogne par des méthodes instrumentales et sensorielles : étude de la potentialité olfactive de quatre composés d'arôme." Dijon, 1999. http://www.theses.fr/1999DIJOS026.

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L'odeur et l'arôme de trente vins de pinot noir de Bourgogne, échantillonnés chez différents viticulteurs de Côte d'Or, ont été évalués indépendamment au nez et en bouche par un jury entrainé selon le protocole du profil sensoriel quantitatif. Vingt descripteurs, dont 40% de termes fruités, ont été mis au point par le panel pour caractériser des vins. La comparaison des résultats issus des deux dégustations par des analyses statistiques montre que les données issues des évaluations orthonasales et retronasales sont en partie redondantes. Un effet du style de vinification est notamment observe

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Hoffmann, Petra [Verfasser], and Rolf [Akademischer Betreuer] Blaich. "Lockerbeerigkeit bei Klonen von Spätburgunder (Pinot noir) : Analyse von molekularen Markern und der Einfluss von Gibberellin auf die Traubenmorphologie / Petra Hoffmann. Betreuer: Rolf Blaich." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2015. http://d-nb.info/1067175709/34.

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Neuner, Marissa. "Yeast population and community dynamics : their effect on the chemical and sensory profiles of inoculated and spontaneous Pinot noir and Chardonnay fermentations at a Canadian winery." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/57545.

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The Okanagan Valley of British Columbia, Canada, has grown to include over 130 wineries, spanning 8,060 acres. As a result, competition within the local industry and has caused Okanagan winemakers to seek the production of a more sensorially unique product. Traditionally, inoculated fermentations are most commonly conducted by adding an abundance of a Saccharomyces cerevisiae yeast strain to produce consistent and specific chemical and sensory attributes in the wines; however, winemakers are choosing to showcase their unique winery yeast flora by conducting spontaneous fermentations. Spontaneo

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Cáceres, Mella Alejandro Antonio. "Efecto de dos Niveles de Carga sobre la Composición Fenólica de Hollejos de los CV. Carménère, Syrah y Pinot Noir durante su Maduración en el Valle del Maipo." Tesis, Universidad de Chile, 2005. http://www.repositorio.uchile.cl/handle/2250/101753.

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COMMENIL, PASCAL. "Lipase, enzyme de pathogenicite ? approche enzymatique de la penetration cuticulaire de la baie de raison (vitis vinifera l. , cepage champenois du pinot noir) par l'agent de la pourriture grise botrytis cinerea pers. (teleomorphe botryotinia fuckeliana de bary)." Reims, 1995. http://www.theses.fr/1995REIMS019.

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Durant le cycle vegetatif de la vigne (vitis vinifera l. ), la sensibilite au botrytis cinerea, l'agent responsable de la pourriture grise, augmente a partir de la veraison des baies. Nous avons explique en partie ce phenomene par l'etude du complexe cuticulaire qui met en evidence de larges modifications ultrastructurales (diminution de l'epaisseur et de la teneur en cutine) et biochimiques (mise en evidence, dans les cires cuticulaires, d'un inhibiteur de la germination des spores le botrytis cinerea). Lorsque l'epidemie se developpe, le parasite (spores et mycelium) peut percer directement

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Thomson, C. C. "Rootstock and canopy density effects on grape berry composition : organic acid composition, potassium content and pH." Lincoln University, 2006. http://hdl.handle.net/10182/772.

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The influence of rootstock and canopy density on grape berry composition was investigated over the summer of 2003-2004 on a commercial vineyard at Waipara, North Canterbury. This experiment was designed to investigate the influence of rootstock and canopy density on the acid composition, potassium (K) content and final pH of harvested fruit (Pinot Noir AM 10/5 Lincoln Selection). The trial block consisted of eight rootstocks laid out to an 8 x 8 latin square, each plot consisting of five vines of the same rootstock. Two canopy treatments were overlaid the block (down whole rows, assigned rando

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Strickland, Matthew T. "Effects of Pediococcus spp. on Oregon Pinot noir." Thesis, 2012. http://hdl.handle.net/1957/33835.

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This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO�� with some isolates growing well in model media at 0.4 mg/L molecular SO��. All isolates were all able to degrade p-coumaric acid to 4-vinyl phenol. The conversion of p-coumaric acid to 4-VP by pediococci resulted in accelerated production of 4-EP by B. bruxellensis in a model system. Growth of the pediococci isolates in Pinot noir wine

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Carew, AL. "A Novel process for pinot noir wine making." Thesis, 2014. https://eprints.utas.edu.au/22871/1/Carew_whole_thesis.pdf.

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Pinot noir grapes offer a challenge for wine makers due to the variety’s unusual tannin distribution and non-acylated (colourless) anthocyanins. Initially, two scoping studies using replicated ‘French Press’ microvinification of Pinot noir must were undertaken and wines were evaluated for seven phenolic measures quantified by modified Somers analysis using UV-visible spectrophotometry and chemometrics (total phenolics, total pigment, anthocyanin, tannin, non-bleachable pigment, colour density, hue). The scoping studies established that yeast strain choice and maceration approach could signific

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Ludwig-Williams, Nancy. "Descriptive analysis of Pinot noir juice and wine qualities." Thesis, 1987. http://hdl.handle.net/1957/27180.

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The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control and three treatments) were prepared. The following three treatments were applied to the crushed grapes prior to pressing the juice: freezing and thawing; skin contact with 250 ppm Pectinol VR (a pectinase); and skin contact with 250 ppm Rohapect D5L (another pectinase). The trained panel devel

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Sparrow, AM. "Comparative analysis of wine tannins from pinot noir grapes." Thesis, 2015. https://eprints.utas.edu.au/22965/1/Sparrow_whole_thesis.pdf.

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This thesis focuses on the sources of tannin in Pinot Noir grapes. Tannins contribute to colour stability and mouth-feel in wine. Some tannins are more beneficial to the quality of red wines than others. Achieving the correct balance is particularly difficult in Pinot Noir wines due to their unusual polyphenolic profile. In practical terms the thesis considered the following questions: How do we know from which berry tissues wine tannins are extracted? Are some tannins more desirable than others from a wine composition and quality viewpoint? How can we get more of the desirable tannins into Pi

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Smith, Mark R. (Mark Robert). "Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines." Thesis, 2010. http://hdl.handle.net/1957/17875.

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A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique was validated by dialysis and proteolysis experiments and was used to assay protein in 57 Pinot noir wines. These wines were found to contain protein concentrations ranging from 49 to 102 mg/L. The mannan and tannin content of the wines was also

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Nagy, Filip. "Vliv vinifikace s třapinami na antioxidační a senzorické vlastnosti vína." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-363355.

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Duley, Gavin Peter. "Colour in Pinot Noir wines: does climate have an impact?" Thesis, 2020. http://hdl.handle.net/2440/127167.

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Climate change is an increasingly important issue that will affect agriculture, with increasing temperatures being one of the most noticeable impacts. Viticulture is particularly sensitive to climate change, since climate forms a key part of the terroir of a vineyard or a region. In particular, Vitis vinifera L. ‘Pinot Noir’ is known to be sensitive to the temperature in which it is grown, and does not grow well in hot climates. Consequently, a trial was run over two years in a commercial vineyard near Lenswood, in the Adelaide Hills region of South Australia, to determine the impact of higher

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Goldberg, Naomi. "Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines." Thesis, 1998. http://hdl.handle.net/1957/27273.

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Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can produce high quality wines. Pectolytic enzymes are used in wine processing for many purposes from increasing juice yield and filtering rates to improving color and phenolic extraction. Macerating enzymes used in this study, Scottzyme Color Pro (Scott L

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Wells, RB. "Investigations into the relationships of stress and leaf health of the grapevine (Vitis vinifera L.) on grape and wine qualities." Thesis, 2011. https://eprints.utas.edu.au/11418/2/whole.pdf.

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Trials were established to investigate links between late season leaf health and wine quality in Pinot Noir and Sauvignon Blanc, on a vineyard in Northern Tasmania. One series of trials located areas within Pinot Noir and Sauvignon Blanc vineyards with regions of pre-existing shoot vigour variation. Ground-based measurements of vine canopy along with aerial imaging of near infrared and red light reflectance were used to characterise the canopies, and compare vigour assessment systems compared. Leaf health was assessed by chlorophyll concentration and late season retention. Yield and fruit che

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Heazlewood, JE. "Aspects of Vitis vinifera L. cv Pinot Noir fruitfulness in Tasmania." Thesis, 2005. https://eprints.utas.edu.au/20613/1/whole_HeazlewoodJoanneElizabeth2005_thesis.pdf.

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The issue of yield variability and the physiological factors that determine its severity and patterns of year to year fluctuation remain much of a mystery in the cool climate wine-producing region of Tasmania. Research into causes and management has generally focused on the influence of one specific factor, or issues within any one growing season, with little attention to the full cropping cycle. Yields of both Pinot Noir and Chardonnay over an eleven-year period were analysed for correlations between vineyards and for consistent responses to seasonal weather. Fluctuations in yield acro

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Shaffer, Raymond Glen. "The effect of rootstock on the performance of the Vitis vinifera cultivars Pinot noir, Chardonnay, Pinot gris and Merlot." Thesis, 2002. http://hdl.handle.net/1957/23712.

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This study reports finding of two rootstock experiments planted in 1997. The purpose of the first experiment was to evaluate the performance of Pinot noir on 19 phylloxera-resistant rootstocks and as an ungrafted vine. The purpose of the second experiment was to evaluate the performance of V. Vinifera cultivars Pinot noir, Chardonnay, Pinot gris and Merlot grafted to nine phylloxera-resistant rootstock, and as ungrafted vines. Data for both experiments were collected in 2000 and 2001, the fourth and fifth years of establishment respectively. Vines received supplemental irrigation and were fert

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Kerslake, FL. "The effect of vineyard management practices on pinot noir fruit and wine composition." Thesis, 2011. https://eprints.utas.edu.au/12296/3/Kerslake_whole--.pdf.

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The current study was designed to investigate commercially feasible vineyard management practices across a range of intensities to evaluate the effects of these practices on Pinot Noir fruit and wine composition. Over three growing seasons, 2006, 2007 and 2008, two aspects of crop load management (node number retained at winter pruning and bunch removal) and two aspects of canopy management (leaf removal and shoot trimming) were investigated on a Scott Henry training system. To evaluate the effect on fruit and wine composition, individual treatments in the field were harvested, processed and f

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Pastor, del Rio Jose L. "Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine." Thesis, 2004. http://hdl.handle.net/1957/27076.

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Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin development are for the most part incomplete. Although it is known that weather affects vine metabolism, it has not clearly understood how phenolics are affected by temperature and heat summation. It is generally believed that the wines made with riper gra

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Hall, Harper L. "Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma." Thesis, 2012. http://hdl.handle.net/1957/30238.

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This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were fermented at a commercial winery. Samples were taken daily during pre-fermentation maceration (9°C) and alcoholic fermentation (27°C) and plated on WL and lysine media to determine Saccharomyces and non-Saccharomyces populations and diversity. Total non-

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Miranda-Lopez, Rita. "A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent." Thesis, 1990. http://hdl.handle.net/1957/27366.

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The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of this study was to provide an overall aroma picture that could help, along with the chemical indices, to decide the optimum harvesting time to obtain certain distinctive aroma attributes in the wine. This particular work represents the first stage in a broad

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Robertson, MA. "Exploration of the effects of fruit and berry exposure on fruit composition in Vitis vinifera cv. Pinot Noir." Thesis, 2013. https://eprints.utas.edu.au/17573/1/Whole-Robertson-_thesis.pdf.

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The maintenance and improvement of quality of Pinot Noir table wines has been highlighted as a key factor in the development of the Tasmanian wine industry. This study was designed to further investigate the cultural and environmental impacts on the composition of Pinot Noir fruit in a cool climate. Over three vintages, 2005, 2006 and 2007, the industry practice of pre-veraison leaf removal in the fruiting zone is investigated. Defoliation was shown to delay ripening and this study provides evidence that the environmental influence over the entire season may have more impact on fruit composit

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Dumont, Ann. "Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae." Thesis, 1994. http://hdl.handle.net/1957/27431.

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Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of the wine. The main objective of the research was to study the sensory and chemical composition of 1992 Oregon Riesling, Chardonnay and Pinot Noir wines fermented with different commercial S.cerevisiae strains. In the first study, Free-Choice Profiling was used to study th

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