Zaloguj się

Gotowe bibliografie tematyczne / Pinot Noir / Artykuły w czasopismach

Kliknij ten link, aby zobaczyć inne rodzaje publikacji na ten temat: Pinot Noir.

Artykuły w czasopismach na temat „Pinot Noir”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 29 marca 2025

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Sprawdź 50 najlepszych artykułów w czasopismach naukowych na temat „Pinot Noir”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Przeglądaj artykuły w czasopismach z różnych dziedzin i twórz odpowiednie bibliografie.

1

Bohince, P. "Pinot Noir." Literary Imagination 13, no. 1 (December 24, 2010): 29. http://dx.doi.org/10.1093/litimag/imq067.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

2

Bohince, Paula. "Pinot Noir." Literary Imagination 13, no. 1 (2011): 29. https://doi.org/10.1353/lim.2011.a942642.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

3

Dunea, G. "Pinot Noir powders." BMJ 319, no. 7213 (September 25, 1999): 861. http://dx.doi.org/10.1136/bmj.319.7213.861a.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

4

Qiao, Yifeng, Diana Hawkins, Katie Parish-Virtue, Bruno Fedrizzi, Sarah J. Knight, and Rebecca C. Deed. "Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts." Fermentation 7, no. 3 (August 27, 2021): 168. http://dx.doi.org/10.3390/fermentation7030168.

Pełny tekst źródła

Streszczenie:

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (

Style APA, Harvard, Vancouver, ISO itp.

5

Gogorcena, Y., S. Arulsekar, A. Dandekar, and D. E. Parfitt. "RFLPS FOR IDENTIFICATION OF GRAPE CULTIVARS." HortScience 25, no. 9 (September 1990): 1081d—1081. http://dx.doi.org/10.21273/hortsci.25.9.1081d.

Pełny tekst źródła

Streszczenie:

DNA from 9 cultivars and 5 `Pinot noir' clones were isolated with either the Delaporta or cTAB methods Twenty five 32P label led cloned probes were constructed with the pUC18 plasmid and Hind-III digested `Pinot noir' DNA. Standard methods of isolation and labelling were used. The probes were tested for efficacy of `fingerprinting' the 14 selections. rDNA and cloroplast a/h binding protein probes were also tested. The non-specific probes were not found to be useful as they bound to an excess number of sites and could not be removed from the southern blots, rendering them useless for further an

Style APA, Harvard, Vancouver, ISO itp.

6

Piquot, Adrien, Pradeep M. Wimalasiri, and Bin Tian. "Managing extraction of colour, phenolics and aromas in Pinot noir wine production: Alternative use of grape marc." BIO Web of Conferences 68 (2023): 02033. http://dx.doi.org/10.1051/bioconf/20236802033.

Pełny tekst źródła

Streszczenie:

The aim of this study was to investigate the alternative way of making Pinot noir wine using grape marc. Results showed significantly higher alcohol content, total phenolics and tannins in Pinot noir wines made using grape marc powder. Total anthocyanins showed significant lower level in Pinot noir wines made using grape marc powder due to the limitation of available anthocyanins in grape marc, but SO2 resistant pigments showed significant higher level. This result indicates the importance of ratio between tannins and anthocyanins on the formation of SO2 resistant pigments in red wine. Signifi

Style APA, Harvard, Vancouver, ISO itp.

7

Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (27 лютого 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

Pełny tekst źródła

Streszczenie:

Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrix

Style APA, Harvard, Vancouver, ISO itp.

8

Wimalasiri, Pradeep M., Tanya Rutan, and Bin Tian. "Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile." Fermentation 8, no. 11 (November 14, 2022): 639. http://dx.doi.org/10.3390/fermentation8110639.

Pełny tekst źródła

Streszczenie:

Pinot noir is a grape variety with thin grape skin, which means the extraction of colour and polyphenols is more challenging than other red grape varieties. The aim of this study was to investigate the impact of protein removal by adding bentonite prior to fermentation on Pinot noir wine composition. Four treatments were conducted, including the control without bentonite addition and Pinot noir wines produced with the addition of three different types of bentonites before cold soaking. The juice and wine samples were analysed for pathogenesis-related proteins, tannin, wine colour parameters, a

Style APA, Harvard, Vancouver, ISO itp.

9

Meyer, Melody M., and Bruce C. Kirkpatrick. "Exogenous Applications of Abscisic Acid Increase Curing of Pierce's Disease-Affected Grapevines Growing in Pots." Plant Disease 95, no. 2 (February 2011): 173–77. http://dx.doi.org/10.1094/pdis-06-10-0446.

Pełny tekst źródła

Streszczenie:

Foliar and drench applications of the plant growth regulator abscisic acid (ABA) were applied to 1-year-old potted Vitis vinifera ‘Pinot Noir’ and ‘Cabernet Sauvignon’ vines infected with Xylella fastidiosa, the bacterial pathogen that causes Pierce's disease (PD). A naturally occurring ABA and a synthetic ABA were applied, and both materials showed some effectiveness at increasing curing rates of PD-affected grapevines. Pinot Noir grapevines treated with the drench ABA treatments had significantly greater disease curing effects than the unsprayed control plants. It has been shown that plant p

Style APA, Harvard, Vancouver, ISO itp.

10

Kadir, Sorkel. "Thermostability of Photosynthesis of Vitis aestivalis and V. vinifera." Journal of the American Society for Horticultural Science 131, no. 4 (July 2006): 476–83. http://dx.doi.org/10.21273/jashs.131.4.476.

Pełny tekst źródła

Streszczenie:

High temperature adversely affects photosynthetic rates and thylakoid activities in many species, but photosynthesis response to heat stress is not well defined in grapes (Vitis L.). Genotypes within species respond differently to high temperatures, indicating a genetic variability for the trait. The objective of this study was to determine the physiological responses of two grape species to high temperature, at the whole-plant level and at the cellular level. Gas exchange, relative chlorophyll content, and chlorophyll fluorescence of intact leaves and thermostability of extracted thylakoids o

Style APA, Harvard, Vancouver, ISO itp.

11

Yang, Yi, Rebecca Christina Deed, Leandro Dias Araujo, and Paul Andrew Kilmartin. "Impact of microoxygenation on Pinot noir wines with different initial phenolic content." OENO One 55, no. 4 (November 4, 2021): 83–100. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4840.

Pełny tekst źródła

Streszczenie:

Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two doses (0.50 and 2.11 mg/L/day) for 14 days. With the sterile filtration applied, acetaldehyde formation during MOX was very low, supporting the influence of yeast on acetaldehyde production during MOX. The MOX dosage rate did not significantly affect colour development, while the Pinot noir wine with

Style APA, Harvard, Vancouver, ISO itp.

12

An, Jingxian, Rebecca C. Deed, Paul A. Kilmartin, and Wei Yu. "Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?" Foods 12, no. 2 (January 9, 2023): 323. http://dx.doi.org/10.3390/foods12020323.

Pełny tekst źródła

Streszczenie:

Soft sensors work as predictive frameworks encapsulating a set of easy-to-collect input data and a machine learning method (ML) to predict highly related variables that are difficult to measure. The machine learning method could provide a prediction of complex unknown relations between the input data and desired output parameters. Recently, soft sensors have been applicable in predicting the prices and vintages of New Zealand Pinot noir wines based on chemical parameters. However, the previous sample size did not adequately represent the diversity of provenances, vintages, and price points acr

Style APA, Harvard, Vancouver, ISO itp.

13

Tassinari, Adriele, Eduardo Maciel Haitzmann dos Santos, Lincon Oliveira Stefanello, Beatriz Baticini Vitto, Gustavo Nogara de Siqueira, Raí Augusto Schwalbert, Carlos Alberto Ceretta, et al. "Establishment of Potassium Reference Values Using Bayesian Models in Grapevines." Agriculture 12, no. 11 (November 8, 2022): 1867. http://dx.doi.org/10.3390/agriculture12111867.

Pełny tekst źródła

Streszczenie:

Critical levels (CL) of available potassium (K) in soils and leaves and maximum technical efficiency (MTE) doses are relevant information to define the best K fertilization strategies. The aim of this study was to determine reference values of K in leaves and soil, using Bayesian analysis, in order to maximize grape yield and must quality of ‘Chardonnay’ and ‘Pinot Noir’ grown in a subtropical climate. The vines were subjected to applications of 0, 20, 40, 60 and 80 kg K2O ha−1 year−1. The CL and MTE doses of K, in leaves and soils, were determined using Bayesian hierarchical models. The range

Style APA, Harvard, Vancouver, ISO itp.

14

Khodakov, O. L., G. O. Sarkisian, O. V. Vasylyk, O. M. Myroshnichenko, V. Yu Deli, L. O. Tkachenko, and Ya M. Ulman. "STUDYING THE INFLUENCE OF TECHNOLOGY ON THE QUALITY OF PINO NOIR WINE MATERIAL FOR SPARKLING WINES." Integrated Technologies and Energy Saving, no. 2 (July 5, 2024): 127–44. http://dx.doi.org/10.20998/2078-5364.2024.2.12.

Pełny tekst źródła

Streszczenie:

The article examines the impact of technology on the quality of pink sparkling wines of the Pinot Noir variety. A brief overview of scientific works that were aimed at studying the influence of various technological methods on the quality of wine materials and sparkling Pinot Noir wines is presented. The review part of the article focuses on the importance of choosing a grape variety in the production of sparkling rose wine and justifies the choice of Pinot Noir variety for the experiment. Oenologists highlight Pinot Noir as a favorite for creating fine rosé sparkling wines due to its characte

Style APA, Harvard, Vancouver, ISO itp.

15

Gogorcena, Y., S. Arulsekar, and D. E. Parfitt. "MOLECULAR MARKERS FOR CHARACTERIZATION OF GRAPE CULTIVARS II." HortScience 27, no. 6 (June 1992): 660f—660. http://dx.doi.org/10.21273/hortsci.27.6.660f.

Pełny tekst źródła

Streszczenie:

The work reported here is an extension of studies reported in 1990. The general objective was to develop molecular markers for genotype `fingerprinting', with specific reference to possible clonal differences among `Pinot noir' clones. Leaf DNA from 8 cultivars and 9 `Pinot noir' clones were isolated. RFLP and RAPD markers were identified and used to characterize the genotypes. 65 32-P labelled cloned probes were constructed with the pUC18 plasmid and Hind-III digested `Pinot noir' DNA. The probes were tested for their ability to discriminate among the 8 cultivars. 3 probes pGAD10, pGAD15, and

Style APA, Harvard, Vancouver, ISO itp.

16

Duchêne, Eric, Nathalie Jaegli, and R. Salber. "Effects of the leaf /fruit ratio during a year N on the bud fertility in the year N+2: results for Pinot noir and Gewurztraminer grapevines (Vitis vinifera L.) in the greenhouse." OENO One 37, no. 4 (December 31, 2003): 257. http://dx.doi.org/10.20870/oeno-one.2003.37.4.958.

Pełny tekst źródła

Streszczenie:

<p style="text-align: justify;">Plants of Pinot noir and Gewurztraminer were monitored in 2002 after defoliation (R-)/ grape removal (R+) treatments at the veraison stage in 2000. Growth capacities between the treatments were equivalent in 2002. The number of inflorescences per shoot was reduced for the R- treatment only for the Pinot noir. Whereas the number of berries per cluster was reduced in the R- treatment for both varieties, a compensation occured on the number of seeds per berry and on the mean weight per berry for the Gewurztraminer. The final weight of berries per plant was re

Style APA, Harvard, Vancouver, ISO itp.

17

Rockenbach, Ismael Ivan, Graciela Lessa da Silva, Eliseu Rodrigues, Luciano Valdemiro Gonzaga, and Roseane Fett. "Atividade antioxidante de extratos de bagaço de uva das variedades Regente e Pinot Noir (Vitis vinifera)." Revista do Instituto Adolfo Lutz 66, no. 2 (April 1, 2007): 158–63. http://dx.doi.org/10.53393/rial.2007.66.32826.

Pełny tekst źródła

Streszczenie:

Bagaços de uva (Vitis vinifera) das variedades Pinot Noir e Regente, coletados no município de Videira, Santa Catarina, foram analisados quanto ao conteúdo total de polifenóis e capacidade antioxidante. Foram utilizados sistemas solventes aquosos a 50% (v/v) de metanol, etanol e acetona acidificados (HCl 0,1%). O conteúdo de fenólicos totais foi determinado pela técnica de Folin-Ciocalteu e a atividade antioxidante por meio de técnicas de seqüestro de radicais livres ABTS e DPPH e pelo método do ß-caroteno/ácido linoléico. A acetona apresentou maior conteúdo de polifenóis totais, atingindo emp

Style APA, Harvard, Vancouver, ISO itp.

18

Riaz, Summaira, Keith E. Garrison, Gerald S. Dangl, Jean-Michel Boursiquot, and Carole P. Meredith. "Genetic Divergence and Chimerism within Ancient Asexually Propagated Winegrape Cultivars." Journal of the American Society for Horticultural Science 127, no. 4 (July 2002): 508–14. http://dx.doi.org/10.21273/jashs.127.4.508.

Pełny tekst źródła

Streszczenie:

In total, 25 clones of Vitis vinifera `Pinot noir' and 22 clones of `Chardonnay' were analyzed with 100 microsatellite markers, selected from an initial screening of 228 markers. Of the 100 markers, 17 detected polymorphism within one or both of the cultivars. In `Pinot noir', 15 polymorphic markers detected 15 different genotypes, uniquely distinguished 12 clones out of the 25 and separated the remaining 13 clones into 3 groups. In `Chardonnay', 9 polymorphic markers detected 9 genotypes and uniquely distinguished 6 clones out of the 22. The remaining 16 clones were separated into 3 groups. F

Style APA, Harvard, Vancouver, ISO itp.

19

ČERYOVÁ, Natália, Daniel BAJČAN, Judita LIDIKOVÁ, Marek ŠNIRC, Pavol TREBICHALSKÝ, Janka BERESECKÁ, and Jarmila HORVÁTHOVÁ. "Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines." Acta agriculturae Slovenica 117, no. 3 (November 10, 2021): 1. http://dx.doi.org/10.14720/aas.2021.117.3.2043.

Pełny tekst źródła

Streszczenie:

<p class="042abstractstekst"><span lang="EN-US">Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed,

Style APA, Harvard, Vancouver, ISO itp.

20

Skahill, Brian, Bryan Berenguer, and Manfred Stoll. "Temperature-based Climate Projections of Pinot noir Suitability in the Willamette Valley American Viticultural Area." OENO One 56, no. 1 (March 11, 2022): 209–25. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4889.

Pełny tekst źródła

Streszczenie:

In this study, we consider the complete archive of the 32 Coupled Model Intercomparison Project Phase 5 (CMIP5) daily Localized Constructed Analogs (LOCA) downscaled historic datasets and their observational data that were used for downscaling and bias corrections to develop an ensemble that optimises calculation of the growing season average temperature (GST) viticulture climate classification index throughout the Willamette Valley (WV) American Viticultural Area (AVA). Ensemble directed spatiotemporal calculations, using LOCA CMIP5 historic and RCP4.5 future datasets of minimum and maximum d

Style APA, Harvard, Vancouver, ISO itp.

21

Darnal, Aakriti, Simone Poggesi, Edoardo Longo, Annagrazia Arbore, and Emanuele Boselli. "Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis." Foods 13, no. 1 (December 20, 2023): 18. http://dx.doi.org/10.3390/foods13010018.

Pełny tekst źródła

Streszczenie:

Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds i

Style APA, Harvard, Vancouver, ISO itp.

22

Marodin, Gilmar Arduino Bettio, Denis Salvati Guerra, Claiton Luiz Dvoranovski Zanini, Fabiano Argenta, and Vinicius Grasselli. "Brotação e produção das videiras 'Cabernet Sauvignon' e 'Pinot Noir' submetidas a diferentes concentrações de cianamida hidrogenada." Revista Brasileira de Fruticultura 28, no. 3 (December 2006): 406–9. http://dx.doi.org/10.1590/s0100-29452006000300015.

Pełny tekst źródła

Streszczenie:

A ausência de frio invernal na videira produz efeitos adversos, como o atraso e desuniformidade de brotação das gemas, dificuldades de manejo fitossanitário, produção escalonada e de baixa qualidade. O trabalho foi realizado no município de Garibaldi, na região da Encosta Superior do Nordeste do Estado do Rio Grande do Sul, com 640 metros de altitude, com objetivo de testar concentrações de cianamida hidrogenada de 0; 0,5; 1,0; 1,5; 2,0 e 2,5% nas cultivares viníferas Cabernet Sauvignon e Pinot Noir. Os melhores resultados para brotação de gemas de vara foram de 1,75 e 2,0 % em 'Cabernet Sauvi

Style APA, Harvard, Vancouver, ISO itp.

23

Schreiner, R. Paul, and James Osborne. "Potassium Requirements for Pinot noir Grapevines." American Journal of Enology and Viticulture 71, no. 1 (October 11, 2019): 33–43. http://dx.doi.org/10.5344/ajev.2019.19043.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

24

Nicholas, Kimberly A. "Will We Still Enjoy Pinot Noir?" Scientific American 312, no. 1 (December 16, 2014): 60–67. http://dx.doi.org/10.1038/scientificamerican0115-60.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

25

Sun, Meng, Brian Jordan, Glen Creasy, and Yi-Fan Zhu. "UV-B Radiation Induced the Changes in the Amount of Amino Acids, Phenolics and Aroma Compounds in Vitis vinifera cv. Pinot Noir Berry under Field Conditions." Foods 12, no. 12 (June 12, 2023): 2350. http://dx.doi.org/10.3390/foods12122350.

Pełny tekst źródła

Streszczenie:

High UV-B radiation can challenge Pinot noir growth in the wine-making region of the Southern Hemisphere. The aim of this work was to determine UV-B effects on amino acids, phenolic composition and aroma compounds of Pinot noir fruit. Sunlight exposure with or without UV-B did not affect fruit production capacity, °Brix and total amino acids in the vineyard over the two years. This research reported increased contents of skin anthocyanin and skin total phenolics in berry skins under UV-B. The research showed that there were no changes in C6 compounds. Some monoterpenes concentrations were decr

Style APA, Harvard, Vancouver, ISO itp.

26

Herrera-Bravo, Jesús, Jorge F. Beltrán, Nolberto Huard, Kathleen Saavedra, Nicolás Saavedra, Marysol Alvear, Fernando Lanas, and Luis A. Salazar. "Anthocyanins Found in Pinot Noir Waste Induce Target Genes Related to the Nrf2 Signalling in Endothelial Cells." Antioxidants 11, no. 7 (June 24, 2022): 1239. http://dx.doi.org/10.3390/antiox11071239.

Pełny tekst źródła

Streszczenie:

Grape pomace is a source of anthocyanins, which can prevent cardiovascular diseases due to their antioxidant properties. Anthocyanin activity is associated with the ability to regulate oxidative stress through the transcription factor Nrf2. Thus, the present study aimed to evaluate if the anthocyanins found in Pinot noir pomace extract can affect the target genes related to the Nrf2 signalling pathway in endothelial cells. Our results highlight that the predominant anthocyanin in the Pinot noir pomace extract was malvidin-3-glucoside (3.7 ± 2.7 Eq. Malv-3-glu/kg). Molecular docking indicated t

Style APA, Harvard, Vancouver, ISO itp.

27

TEUSDEA, Alin C., Livia BANDICI, Rafał KORDIAKA, Gheorghe E. BANDICI, and Simona I. VICAS. "The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no. 2 (September 15, 2017): 540–47. http://dx.doi.org/10.15835/nbha45210890.

Pełny tekst źródła

Streszczenie:

The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from ‘Pinot Noir’ and ‘Merlot’ grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of ‘Pinot Noir’ and ‘Merlot’ wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The w

Style APA, Harvard, Vancouver, ISO itp.

28

Serni, Enrico, Ulrich Pedri, Josep Valls, Christoff Sanoll, Nikola Dordevic, Eva Überegger, and Peter Robatscher. "Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation." OENO One 54, no. 2 (June 19, 2020): 393–410. http://dx.doi.org/10.20870/oeno-one.2020.54.2.3098.

Pełny tekst źródła

Streszczenie:

Aim: this work gives a chemical description and sensory evaluation of several Pinot noir wines from different parts of Italy. For three subsequent years (2016-2018) the wine samples were submitted for in an Italian annual national Pinot noir competition aiming to define the best Pinot noir red wine from Italy. All of the wine samples were 3-years old (from vinification) at the moment they were analysed and evaluated; they were also registered for the competition the same year they were put on the market.Methods and results: all the wines were evaluated by a tasting panel composed of oenologist

Style APA, Harvard, Vancouver, ISO itp.

29

Vezzulli, Silvia, Lorena Leonardelli, Umberto Malossini, Marco Stefanini, Riccardo Velasco, and Claudio Moser. "Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir." Journal of Experimental Botany 63, no. 18 (October 23, 2012): 6359–69. http://dx.doi.org/10.1093/jxb/ers290.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

30

de Rosas, Inés, Leonor Deis, Yésica Baldo, Juan B. Cavagnaro, and Pablo F. Cavagnaro. "High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner." Plants 11, no. 7 (March 30, 2022): 926. http://dx.doi.org/10.3390/plants11070926.

Pełny tekst źródła

Streszczenie:

Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2–4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticulture region. We hypothesize that such temperature increase will affect color intensity and other quality attributes of red grapes and wines. The present study investigated the effect of high temperature (HT) on anthocyanin concentration and composition, pH, and resveratrol and solids content in berries of three major wine-producing varieties during f

Style APA, Harvard, Vancouver, ISO itp.

31

Sbraci, Sofia, Linda Salvi, Francesca Paoli, Eleonora Cataldo, Alessandra Zombardo, Sergio Puccioni, Paolo Storchi, and Giovan Battista Mattii. "Interactive effects of biostimulants and water stress on potted Pinot noir grapevines." BIO Web of Conferences 13 (2019): 03006. http://dx.doi.org/10.1051/bioconf/20191303006.

Pełny tekst źródła

Streszczenie:

Seaweeds extracts (SWE) are innovative and non-polluting tools that have become popular as biostimulants. Their effects on Pinot noir water potential, gas exchanges and fruit quality under drought stress and full irrigation were evaluated during the 2017 growing season. Differential irrigations were applied and Pinot Noir grapevines have been sprayed two times at label doses (3 g/L) during the vegetative growth, with the Ascophyllum nodosum exract, starting from veraison. During the season, measurements of single leaf gas exchange and stem water potential were made; moreover parameters of tech

Style APA, Harvard, Vancouver, ISO itp.

32

Maia, Marisa, António E. N. Ferreira, Gonçalo Laureano, Ana Patrícia Marques, Vukosava M. Torres, Anabela Bernardes Silva, Ana Rita Matos, Carlos Cordeiro, Andreia Figueiredo, and Marta Sousa Silva. "Vitis vinifera ‘Pinot noir’ leaves as a source of bioactive nutraceutical compounds." Food & Function 10, no. 7 (2019): 3822–27. http://dx.doi.org/10.1039/c8fo02328j.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

33

Brooks, Larry M., Benjamin J. Kuhlman Kuhlman, Doug W. McKesson, and Leo McCloskey. "Poor Interoperability of the Adams-Harbertson Method for Analysis of Anthocyanins: Comparison with AOAC pH Differential Method." Journal of AOAC INTERNATIONAL 96, no. 1 (January 1, 2013): 86–90. http://dx.doi.org/10.5740/jaoacint.12-216.

Pełny tekst źródła

Streszczenie:

Abstract The poor interoperability of anthocyanin glycosides measurements by two pH differential methods is documented. Adams-Harbertson, which was proposed for commercial winemaking, was compared to AOAC Official MethodSM 2005.02 for wine. California bottled wines (Pinot Noir, Merlot, and Cabernet Sauvignon) were assayed in a collaborative study (n = 105), which found mean precision of Adams- Harbertson winery versus reference measurements to be 77 ± 20%. Maximum error is expected to be 48% for Pinot Noir, 42% for Merlot, and 34% for Cabernet Sauvignon from reproducibility RSD. Range of measu

Style APA, Harvard, Vancouver, ISO itp.

34

Phan, Quynh, Aubrey DuBois, James Osborne, and Elizabeth Tomasino. "Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine." Horticulturae 8, no. 1 (January 6, 2022): 52. http://dx.doi.org/10.3390/horticulturae8010052.

Pełny tekst źródła

Streszczenie:

Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g

Style APA, Harvard, Vancouver, ISO itp.

35

Mikóczy, N. "Effect of drought damage in vine varieties." Acta Agronomica Hungarica 56, no. 3 (September 1, 2008): 329–39. http://dx.doi.org/10.1556/aagr.56.2008.3.9.

Pełny tekst źródła

Streszczenie:

Drought stress caused substantial damage to the certified vineyard examined in Szomód, Hungary, in 2004. The varieties included in the experiment were Chardonnay, Sauvignon Blanc, Királyleányka, Pinot Noir and Kékfrankos. Drought caused the greatest deterioration in yield quantity and quality in the varieties Kékfrankos and Királyleányka. The yield was 66% lower and the quality 3 MM° (Hungarian must degrees) lower than that recorded on the control area, which was less severely affected by the drought. In the case of Pinot Noir the soil water-holding capacity (WHC%) was below the critical 15% v

Style APA, Harvard, Vancouver, ISO itp.

36

Delcros, Léa, Teddy Godet, Sylvie Collas, Marion Hervé, Bruno Blondin, and Aurélie Roland. "Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus." Molecules 27, no. 21 (October 27, 2022): 7306. http://dx.doi.org/10.3390/molecules27217306.

Pełny tekst źródła

Streszczenie:

An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and Crustomyces subabruptus) and three levels of attack severity (from healthy to 10–15%) were studied. After a β-glycosidase treatment on Me

Style APA, Harvard, Vancouver, ISO itp.

37

Schreiner, R. Paul, and James Osborne. "Defining Phosphorus Requirements for Pinot noir Grapevines." American Journal of Enology and Viticulture 69, no. 4 (May 29, 2018): 351–59. http://dx.doi.org/10.5344/ajev.2018.18016.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

38

Spetik, Milan, Dorota Anna Tekielska, Akila Berraf-Tebbal, Jakub Pecenka, Katerina Stuskova, Alla Eddine Mahamedi, and Ales Eichmeier. "Diversity of Botryosphaeriaceae Species Associated with Grapevine Trunk Diseases in the Czech Republic." Diversity 15, no. 7 (June 23, 2023): 800. http://dx.doi.org/10.3390/d15070800.

Pełny tekst źródła

Streszczenie:

During a study of Botryosphaeriaceae species associated with grapevine trunk diseases in the Czech Republic, a collection of 22 Botryosphaeriaceae-like strains were isolated from four cultivars (Blaufränkisch, Pálava, Pinot Noir, and Welschriesling) in four distinct vineyards. Based on morphology and DNA sequence data (ITS, tub2, and tef), four species were identified: Botryosphaeria dothidea, Diplodia mutila, D. seriata, and Neofusicoccum parvum. These species are reported for the first time from grapevine in the Czech Republic. Relationships between vascular lesions and particular species we

Style APA, Harvard, Vancouver, ISO itp.

39

Ageyeva, Natalia, Anastasia Tikhonova, Svetlana Biryukova, and Ekaterina Globa. "Study of phenolic compounds and lipids of grape pomace." E3S Web of Conferences 285 (2021): 05018. http://dx.doi.org/10.1051/e3sconf/202128505018.

Pełny tekst źródła

Streszczenie:

The article is devoted to the research of the makeup of phenolic compounds and fatty acids of grape pomace. The phenolic compounds were identified in skin and seed extracts and in extracts of skin-and-seed mixtures; the fatty acids – in grape oil generated by direct pressing. It was established that anthocyanins were present mainly in the skins. Low concentrations of ten components of the anthocyanin complex were identified in the Saperavi seeds. Maximum amounts of anthocyanins were found in the Saperavi skins. The concentration of quercetin distinguished by a PP-vitamin activity was by 1.5 to

Style APA, Harvard, Vancouver, ISO itp.

40

Skahill, Brian, Bryan Berenguer, and Manfred Stoll. "A Spatial Risk Analysis of Springtime Daily Minimum Surface Air Temperature Values for Vineyard Site Selection: Applications to Pinot noir Grapevines throughout the Willamette Valley American Viticultural Area." Agronomy 14, no. 7 (July 18, 2024): 1566. http://dx.doi.org/10.3390/agronomy14071566.

Pełny tekst źródła

Streszczenie:

This study introduced the application of concepts and methods from extreme value theory (EVT) to estimate the probability that daily minimum temperatures exceed springtime critical temperature thresholds for Pinot noir buds and young shoots as a function of springtime phenology. The springtime frost risk estimates were computed spatially for Pinot noir throughout the Willamette Valley (WV) American Viticultural Area (AVA) using a gridded dataset of historical daily minimum surface air temperature data. EVT-based springtime frost risk maps can inform vineyard-management operations by identifyin

Style APA, Harvard, Vancouver, ISO itp.

41

Nicolescu, Cristina Mihaela, Marius Bumbac, Cristiana Radulescu, Claudia Lavinia Buruleanu, Radu Lucian Olteanu, Sorina Geanina Stanescu, Laura Monica Gorghiu, Bogdan Catalin Serban, and Octavian Buiu. "Phytochemical Statistical Mapping of Red Grape Varieties Cultivated in Romanian Organic and Conventional Vineyards." Plants 12, no. 24 (December 15, 2023): 4179. http://dx.doi.org/10.3390/plants12244179.

Pełny tekst źródła

Streszczenie:

Red grapes are rich in phytochemicals such as phenolics and flavonoids, which are strongly correlated with their antioxidant activity. Thus, grapes as-harvested and grape extracts, especially those obtained from their seeds and pulp, have been reported to have health benefits, and accordingly, grapes and their derivatives are considered potential functional food ingredients. The total phenolic content, total flavonoid content, and the antioxidant activity of skin, pulp, and seeds of four grape varieties grown both in conventional and organic vineyards were examined in this study. Phytochemical

Style APA, Harvard, Vancouver, ISO itp.

42

Ochmian, Ireneusz, Ludmil Angelov, Piotr Chełpiński, Bojan Stalev, Rafał Rozwarski, and Agnieszka Dobrowolska. "The Characteristics of Fruits Morphology, Chemical Composition and Colour Changes in Must During Maceration of Three Grapevine Cultivars." Journal of Horticultural Research 21, no. 1 (June 1, 2013): 71–78. http://dx.doi.org/10.2478/johr-2013-0010.

Pełny tekst źródła

Streszczenie:

Abstract The study compares morphology of clusters and fruits, the chemical composition and changes of pulp in the process of maceration of grape cultivars ‘Mavrud’, ‘Pinot Noir’ and ‘Merlot’. The cultivar ‘Mavrud’ had biggest clusters and fruits. Its fruits were less firm but had the highest acidity while the fruits of the ‘Pinot Noir’ had the highest content of soluble solids and dry matter and the greatest firmness but the lowest acidity and content of nitrites and nitrates. The fruits of the ‘Merlot’ cultivar had the highest content of L-ascorbic acid, nitrites and nitrates. The pulp colou

Style APA, Harvard, Vancouver, ISO itp.

43

Vršič, Stanko, and Klemen Vršič. "‘Pinore’: The New Red Wine Variety Cross-Bred between ‘Pinot Noir’ and ‘Regent’ Vines." Plants 10, no. 12 (December 3, 2021): 2666. http://dx.doi.org/10.3390/plants10122666.

Pełny tekst źródła

Streszczenie:

Renewed interest in varieties that are more tolerant to diseases has emerged, which is mainly due to increased awareness by producers and consumers regarding the impact of phytochemicals in the environment. This paper describes the first Slovenian grapevine variety ‘Pinore’ crossed between the Vitis vinifera L. ‘Pinot Noir’ clone Mf and ‘Regent’ vines. The aim was to create an early ripening grape cultivar that has a good tolerance to biotic stress (e.g., downy and powdery mildew, botrytis) combined with the benefits of established cultivars and their intense wine colors. Some ampelographic ch

Style APA, Harvard, Vancouver, ISO itp.

44

Sedláček, Martin, Pavel Pavloušek, Tomáš Lošák, Andrea Zatloukalová, Radek Filipčík, Jaroslav Hlušek, and Monika Vítězová. "The effect of arbuscular mycorrhizal fungi on the content of macro and micro elements in grapevine (Vitis vinifera, L.) leaves." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61, no. 1 (2013): 187–91. http://dx.doi.org/10.11118/actaun201361010187.

Pełny tekst źródła

Streszczenie:

In a two-year field experiment we used leaf analysis to evaluate the effect of arbuscular mycorrhizal (AM) fungi on the content of some macro elements (N, P, K, Ca, Mg) and micro elements (Zn, Mn, Fe) in grapevine leaves at the beginning of softening/veraison of grape berries. The contents of the individual elements differed which was caused both by the different varieties of Rulandské modré (Pinot Noir) and Frankovka (Blaufränkisch), and by the effect of the conditions of the year (2010, 2011), and by the actual treatment of the experiment (untreated control, mycorrhizal /AM/ plants). In 2010

Style APA, Harvard, Vancouver, ISO itp.

45

Gapinski, Alexander D., Nicolas Delchier, and Aude A. Watrelot. "Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and Ripening." Foods 13, no. 7 (March 23, 2024): 986. http://dx.doi.org/10.3390/foods13070986.

Pełny tekst źródła

Streszczenie:

Phenolic compounds, especially tannins, are important for red wine quality. Wines made from cold-hardy hybrid grape cultivars have much lower tannin concentrations than wines from Vitis vinifera grape cultivars. This study assessed the phenolics content of berry tissues of three red cold-hardy hybrid cultivars in comparison to V. vinifera cv. ‘Pinot noir’ throughout development and ripening. Basic chemical properties, iron-reactive phenolics content, and tannin content were evaluated in the juice, skins, and seeds of Vitis spp. cvs. ‘Crimson Pearl’, ‘Marquette’, and ‘Petite Pearl’ and ‘Pinot n

Style APA, Harvard, Vancouver, ISO itp.

46

Ide, Gilberto Massashi, and Carlos Eugênio Daudt. "EVOLUÇÃO DA COR DURANTE A MATURAÇÃO DAS UVAS TINTAS." Ciência Rural 23, no. 2 (August 1993): 227–31. http://dx.doi.org/10.1590/s0103-84781993000200020.

Pełny tekst źródła

Streszczenie:

Foram feitos estudos de tonalidade e intensidade de cor na película e na polpa durante o desenvolvimento e a maturação da uva das cultivares Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir (Vitis vinifera) e Isabel (Vitis labrusca) nas safras de 1990 e 1991. A tonalidade na película diminuiu acentuadamente no início do desenvolvimento das bagas estabilizando-se após a "veraison". As boas condições climáticas (baixa precipitação pluviométrica e umidade, alta insolação) da safra de 1991 tiveram pouca influência sobre a tonalidade. A intensidade de cor na película aumentou durante a matura

Style APA, Harvard, Vancouver, ISO itp.

47

Stefanini, M., F. Iacono, L. De Micheli, and D. Porro. "ADAPTABILITY OF PINOT NOIR CLONES TO DIFFERENT ALTITUDES." Acta Horticulturae, no. 388 (April 1995): 71–76. http://dx.doi.org/10.17660/actahortic.1995.388.10.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

48

Casutt, Monica, and Peter Dürr. "Perception of alcohol in a Pinot Noir wine." Food Quality and Preference 4, no. 1-2 (January 1993): 92. http://dx.doi.org/10.1016/0950-3293(93)90366-e.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

49

Ganich, Valentina, and Lyudmila Naumova. "AGROBIOLOGICAL AND TECHNOLOGICAL HARACTERISTICS OF THE GRAPE VARIETIES VLESH ON THE COLLECTION IN THE LOWER DON." Bulletin of KSAU, no. 6 (January 22, 2025): 25–32. https://doi.org/10.36718/1819-4036-2023-6-25-32.

Pełny tekst źródła

Streszczenie:

The purpose of research is to conduct an ampelographic description of the variety, to study the agrobiological and technological indicators of the rare Vlesh grape variety growing in the natural and climatic conditions of the Rostov Region. The studies were carried out on the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk, Rostov Region) in 2016–2020 according to generally accepted methods in viticulture and GOSTs. The results of the study of the little-known Albanian grape variety of the technical direction of use – Vlesh, are presented, the variety – Pinot Noir was t

Style APA, Harvard, Vancouver, ISO itp.

50

Hunt, Harriet V., Matthew C. Lawes, Mim A. Bower, John W. Haeger, and Christopher J. Howe. "A banned variety was the mother of several major wine grapes." Biology Letters 6, no. 3 (December 16, 2009): 367–69. http://dx.doi.org/10.1098/rsbl.2009.0810.

Pełny tekst źródła

Streszczenie:

A number of widely grown varieties of Vitis vinifera ssp. sativa , the grape used for wine production, are known to have resulted from crosses between Pinot noir and Gouais blanc, although it is not known which was the maternal parent in these crosses. We have analysed microsatellites and a single nucleotide polymorphism (SNP) in chloroplast DNA from these two varieties and twelve progeny strains, including Chardonnay, Gamay noir and Aligoté. The results demonstrate that Gouais blanc was the maternal parent for nine of these strains, including Chardonnay, Gamay noir and Aligoté. This is a stri

Style APA, Harvard, Vancouver, ISO itp.

Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!