Ripening Conditions for Reds and Measurements to Assess Ripeness: A Burgundy Model
| dc.contributor.author | Peyron, Dominique | en_US |
| dc.contributor.author | Martine, Frédéric | en_US |
| dc.contributor.author | Morel, Pascal | en_US |
| dc.contributor.author | Morin, Pierre | en_US |
| dc.date.accessioned | 2015-04-09T17:44:22Z | |
| dc.date.available | 2015-04-09T17:44:22Z | |
| dc.date.issued | 2000 | en_US |
| dc.description | The quality of the food products from raw material is generally dependent on phenolic compounds, mainly in the case of grapes and wines. In Burgundy, the phenolic composition of Pinot Noir grapes can be very different from one year to another one. Since a few years, we have been trying to measure the phenolic compounds evolution in the berries in order to be able to choose the best time for harvest. In Pinot Noir seeds the tannins are low molecular weight (Mr) condensed molecules and may contribute, in so far as they are released into the medium, to organoleptic qualities. Examples will be presented to compare in the same area, the phenolic composition of the grape berries, the extractibility of both anthocyanins and proanthocyanidins, and the wine composition. | en_US |
| dc.description | Table 1 : Proanthocyanidins composition of Pinot noir berries at ripeness in 1997; Table 2 : Extractibility of phenolic compounds in Pinot noir berries in 1996 and 1997; Table 3 : Influence of seeds in the phenolic composition of Pinot noir wine in 1997; Table 4 : Influence of de-stemming and vinification temperature on the phenolic composition of Pinot noir wine in 1999 | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/39811 | |
| dc.subject | Wine--Red | en_US |
| dc.subject | Wine ripening | en_US |
| dc.title | Ripening Conditions for Reds and Measurements to Assess Ripeness: A Burgundy Model | en_US |
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