Browsing Scholarly Works, Department of Food Science and Technology by Subject "Temperature"

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Electronic Nose Analysis of Cabernet Sauvignon (Vitis vinifera L.) Grape and Wine Volatile Differences during Cold Soak and Postfermentation

Gardner, D. M.; Zoecklein, B. W.; Mallikarjunan, K. (American Society for Enology and Viticulture, 2011-03-01)

Cold soak is a prefermentation maceration process at cold temperatures, traditionally used to enhance red wine color. This study monitored changes in Vitis vinifera L. cv. Cabernet Sauvignon volatiles using a commercial ...
Electronic Nose Evaluation of the Effects of Canopy Side on Cabernet franc (Vitis vinifera L.) Grape and Wine Volatiles

Devarajan, Y. S.; Zoecklein, B. W.; Mallikarjunan, K.; Gardner, D. M. (American Society for Enology and Viticulture, 2011-03-01)

The effect of grapevine canopy side (north versus south and east versus west) on grape and wine volatiles of Cabernet franc was evaluated during two growing seasons using two electronic nose systems based on conducting ...