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
developed descriptive terminology which differed between
Pinot noir juice and Pinot noir wine. The juice
treatments created subtle, if any, aroma differences. Treatment differences were evident in color, as measured
by human perception and by instrumental measurement. Few
characteristics of wine aroma and/or color correlated
with juice aroma and/or color. Perceived color
correlated well with Somer's color density measurement
(the sum of the corrected absorbances at 420 and 520
nm.). Some of the same samples were evaluated by a wine
industry panel. They appeared to disagree regarding the
definition of varietal character. Further research
utilizing grapes from many sources is necessary to
determine whether Pinot noir wine quality can be predicted
from Pinot noir juice quality. / Graduation date: 1987
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27180 |
| Date | 30 April 1987 |
| Creators | Ludwig-Williams, Nancy |
| Contributors | McDaniel, Mina R. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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