Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing

Autores
Casassa, Luis Federico; Keirsey, Landon S.; Mireles, María S.; Larsen, Richard C.; Harbertson, James F.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
EEA Mendoza
Fil: Casassa, Luis Federico. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.
Fil: Keirsey, Landon S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Larsen, Richard C. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fuente
Wine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013)
Materia
Vinos
Vino Tinto
Vino Blanco
Vinificación
Fermentación
Compuestos Fenólicos
Wines
Red Wines
White Wines
Winemaking
Fermentation
Phenolic Compounds
Vino Syrah
Vino Viognier
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2066
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oai_identifier_str oai:localhost:20.500.12123/2066
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spelling Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageingCasassa, Luis FedericoKeirsey, Landon S.Mireles, María S.Larsen, Richard C.Harbertson, James F.VinosVino TintoVino BlancoVinificaciónFermentaciónCompuestos FenólicosWinesRed WinesWhite WinesWinemakingFermentationPhenolic CompoundsVino SyrahVino ViognierThe impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tanninsEEA MendozaFil: Casassa, Luis Federico. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.Fil: Keirsey, Landon S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados UnidosFil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados UnidosFil: Larsen, Richard C. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados UnidosFil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos2018-03-19T14:32:54Z2018-03-19T14:32:54Z2013-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2066https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS1838-6547Wine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:16Zoai:localhost:20.500.12123/2066instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:16.605INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
title Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
spellingShingle Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
Casassa, Luis Federico
Vinos
Vino Tinto
Vino Blanco
Vinificación
Fermentación
Compuestos Fenólicos
Wines
Red Wines
White Wines
Winemaking
Fermentation
Phenolic Compounds
Vino Syrah
Vino Viognier
title_short Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
title_full Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
title_fullStr Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
title_full_unstemmed Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
title_sort Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
dc.creator.none.fl_str_mv Casassa, Luis Federico
Keirsey, Landon S.
Mireles, María S.
Larsen, Richard C.
Harbertson, James F.
author Casassa, Luis Federico
author_facet Casassa, Luis Federico
Keirsey, Landon S.
Mireles, María S.
Larsen, Richard C.
Harbertson, James F.
author_role author
author2 Keirsey, Landon S.
Mireles, María S.
Larsen, Richard C.
Harbertson, James F.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Vino Blanco
Vinificación
Fermentación
Compuestos Fenólicos
Wines
Red Wines
White Wines
Winemaking
Fermentation
Phenolic Compounds
Vino Syrah
Vino Viognier
topic Vinos
Vino Tinto
Vino Blanco
Vinificación
Fermentación
Compuestos Fenólicos
Wines
Red Wines
White Wines
Winemaking
Fermentation
Phenolic Compounds
Vino Syrah
Vino Viognier
dc.description.none.fl_txt_mv The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
EEA Mendoza
Fil: Casassa, Luis Federico. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.
Fil: Keirsey, Landon S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Larsen, Richard C. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
description The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
publishDate 2013
dc.date.none.fl_str_mv 2013-10
2018-03-19T14:32:54Z
2018-03-19T14:32:54Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/2066
https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS
1838-6547
url http://hdl.handle.net/20.500.12123/2066
https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS
identifier_str_mv 1838-6547
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Wine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619120668049408
score 12.559606

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