Výsledky vyhledávání - "Barney T Watson and"

A Survey of Biogenic Amines in Oregon Pinot noir and Cabernet Sauvignon Wines

Autor: M. Beatriz A. Glória, Barney T. Watson, Livia Simon-Sarkadi, Mark A. Daeschel

Publikováno v: American Journal of Enology and Viticulture. 49:279-282

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ed4ffded9c36f4876b4ec8a50ae561f5
https://doi.org/10.5344/ajev.1998.49.3.279

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Some Effects of Processing Enzymes on Anthocyanins and Phenolics in Pinot noir and Cabernet Sauvignon Wines

Autor: Jolynne D. Wightman, Steven F. Price, Barney T. Watson, Ronald E. Wrolstad

Publikováno v: American Journal of Enology and Viticulture. 48:39-48

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e6c6c8910ea9376a1c608f67e62bb27
https://doi.org/10.5344/ajev.1997.48.1.39

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Fruit Environment and Crop Level Effects on Pinot noir. I. Vine Performance and Fruit Composition in British Columbia

Autor: Andrew G. Reynolds, Steven F. Price, Douglas A. Wardle, Barney T. Watson

Publikováno v: American Journal of Enology and Viticulture. 45:452-459

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3e22fb18da0dfa65a122b5c8f4750062
https://doi.org/10.5344/ajev.1994.45.4.452

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An Evaluation of Combinations of Wine Yeast andLeuconostoc oenosStrains in Malolactic Fermentation of Chardonnay Wine

Autor: Richard M. Avedovech, Mina R. Mcdaniel, Barney T. Watson, William E. Sandine

Publikováno v: American Journal of Enology and Viticulture. 43:253-260

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::482ee166272ca87bfa9b2032cda1144b
https://doi.org/10.5344/ajev.1992.43.3.253

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Evaluation of Genetically Modified Wine Strains ofSaccharomyces cerevisiae

Autor: Jolynne D. Wightman, Xiao Xu, Brian M. Yorgey, Barney T. Watson, Mina R. Mcdaniel, Nancy J. Micheals, Alan T. Bakalinsky

Publikováno v: American Journal of Enology and Viticulture. 43:283-289

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::69bf4c0f0d8ae31507262699cc7c56c2
https://doi.org/10.5344/ajev.1992.43.3.283

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Sensory Panel Training and Screening for Descriptive Analysis of the Aroma of Pinot Noir Wine Fermented by Several Strains of Malolactic Bacteria

Autor: David A. Heatherbell, Barney T Watson and, Lee Ann Henderson, Mina R. McDaniel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::33378fca57f6f14ff75d593c1096c270
https://doi.org/10.1002/9780470385036.ch4d

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SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA

Autor: David A. Heatherbell, Barney T. Watson, Mina R. McDaniel, Lee Ann Henderson

Publikováno v: Descriptive Sensory Analysis in Practice

A sensory panel was selected and trained to describe the aroma of Pinot noir wines whose only difference was that they were fermented by different strains of malolactic bacteria. The panel developed a ballot consisting of 33 aroma descriptors and rat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b5fa58a37ec960849bf6a884680c407e
https://doi.org/10.1111/j.1745-459x.1987.tb00414.x

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