eCommons

 

Ripening Conditions for Reds and Measurements to Assess Ripeness: A Burgundy Model

Other Titles

Abstract

Journal / Series

Volume & Issue

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.

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

Sponsorship

Date Issued

2000

Publisher

Keywords

Wine--Red; Wine ripening

Location

Effective Date

Expiration Date

Sector

Employer

Union

Union Local

NAICS

Number of Workers

Committee Chair

Committee Co-Chair

Committee Member

Degree Discipline

Degree Name

Degree Level

Related Version

Related DOI

Related To

Related Part

Based on Related Item

Has Other Format(s)

Part of Related Item

Related To

Related Publication(s)

Link(s) to Related Publication(s)

References

Link(s) to Reference(s)

Previously Published As

Government Document

ISBN

ISMN

ISSN

Other Identifiers

Rights

Rights URI

Types

Accessibility Feature

Accessibility Hazard

Accessibility Summary

Link(s) to Catalog Record