Pinot noir
- You have accessRestricted accessTemperature and Cap Management Effects on the Chemical, Phenolic, and Chromatic Composition of Pinot noir Wines from the Central Coast of CaliforniaView ORCID ProfileL. Federico Casassa, Sean T. Kuster, Paul Gannet, View ORCID ProfileAude A. WatrelotAm J Enol Vitic. 2023 74: 0740031 ; DOI: 10.5344/ajev.2023.23031L. Federico Casassa1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, One Grand Ave., San Luis Obispo, CA 93407, USA;Sean T. Kuster1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, One Grand Ave., San Luis Obispo, CA 93407, USA;Paul Gannet1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, One Grand Ave., San Luis Obispo, CA 93407, USA;Aude A. Watrelot2Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA.
- You have accessRestricted accessChemical and Chromatic Effects of Fermentation Temperature on Three Clones of Pinot noir over Two Consecutive VintagesJoshua C. Reynolds, R. Cole Meusel, Anibal A. Catania, L. Federico CasassaAm J Enol Vitic. 2022 73: 75-92 ; DOI: 10.5344/ajev.2021.21035Joshua C. Reynolds1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;R. Cole Meusel1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;Anibal A. Catania2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina.L. Federico Casassa1Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
- You have accessRestricted accessUnderstanding Smoke Exposure Results: Pinot noir Baseline Concentrations of Smoke Impact Markers across Five VintagesCaroline P. Merrell, Torey J. Arvik, Ron C. RunnebaumCatalyst: Discovery into Practice 2021 5: 4-11 ; DOI: 10.5344/catalyst.2020.20007Caroline P. Merrell1Jackson Family Wines, 27000 Ramal Road, Sonoma, CA 95456;Torey J. Arvik1Jackson Family Wines, 27000 Ramal Road, Sonoma, CA 95456;Ron C. Runnebaum2Department of Viticulture & Enology, University of California, Davis, CA 95616;3Department of Chemical Engineering, University of California, Davis, CA 95616.
- You have accessRestricted accessWhole Cluster and Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot noir Wines over Two VintagesL. Federico Casassa, Niclas P. Dermutz, Paul F.W. Mawdsley, Margaret Thompson, Aníbal A. Catania, Thomas S. Collins, P. Layton Ashmore, Fintan du Fresne, Gregory Gasic, Jean C. Dodson PetersonAm J Enol Vitic. 2021 72: 21-35 ; DOI: 10.5344/ajev.2020.20037L. Federico Casassa1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407;Niclas P. Dermutz1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407;Paul F.W. Mawdsley1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407;Margaret Thompson1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407;Aníbal A. Catania2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina;Thomas S. Collins3Viticulture and Enology Program, Washington State University, Richland, WA 99354;P. Layton Ashmore3Viticulture and Enology Program, Washington State University, Richland, WA 99354;Fintan du Fresne4Chamisal Vineyards and Winery, 7525 Orcutt Rd, San Luis Obispo, CA 93401;Gregory Gasic54035 NW Houston Place, Corvallis, OR 97330.Jean C. Dodson Peterson1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407;
- You have accessRestricted accessChemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir WinesL. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Mariela A. Diaz-Sambueza, Aníbal A. Catania, Martin L. Fanzone, Fernando Raco, Nora BardaAm J Enol Vitic. 2019 70: 19-33 ; DOI: 10.5344/ajev.2018.18014L. Federico Casassa1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407Santiago E. Sari2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, ArgentinaEsteban A. Bolcato2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, ArgentinaMariela A. Diaz-Sambueza2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, ArgentinaAníbal A. Catania2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, ArgentinaMartin L. Fanzone3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, ArgentinaFernando Raco4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, ArgentinaNora Barda5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.
- You have accessRestricted accessSoil Nitrogen, Phosphorus, and Potassium Alter β-Damascenone and Other Volatiles in Pinot noir BerriesFang Yuan, R. Paul Schreiner, Michael C. QianAm J Enol Vitic. 2018 69: 157-166 ; DOI: 10.5344/ajev.2017.17071Fang Yuan1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331R. Paul Schreiner2USDA-ARS, Horticultural Crops Research Laboratory, 3420 NW Orchard Ave, Corvallis, OR 97330Michael C. Qian1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
- You have accessRestricted accessSpur Pruning May Be a Viable Option for Oregon Pinot noir Producers Despite Industry Fears of Lower ProductivityPatricia A. Skinkis, Kelli M. GregoryCatalyst: Discovery into Practice 2017 1: 62-72 ; DOI: 10.5344/catalyst.2017.17001Patricia A. Skinkis1Viticulture Extension Specialist and Associate Professor, Department of Horticulture, Oregon State University; andKelli M. Gregory2Former graduate student, current Vineyard Manager and Grower Relations, Adelsheim Vineyard, Newberg, OR.
- You have accessRestricted accessBrown Marmorated Stink Bug Taint in Pinot noir: Detection and Consumer Rejection Thresholds of trans-2-DecenalPallavi Mohekar, Trina J. Lapis, Nik G. Wiman, Juyun Lim, Elizabeth TomasinoAm J Enol Vitic. 2017 68: 120-126 ; DOI: 10.5344/ajev.2016.15096Pallavi Mohekar1Oregon State University, Department of Food Science & Technology, 100 Wiegand Hall, Corvallis, OR 97331Trina J. Lapis1Oregon State University, Department of Food Science & Technology, 100 Wiegand Hall, Corvallis, OR 97331Nik G. Wiman2Oregon State University, Department of Horticulture, 4017 Agriculture and Life Sciences Building, Corvallis, OR 97331Juyun Lim1Oregon State University, Department of Food Science & Technology, 100 Wiegand Hall, Corvallis, OR 97331Elizabeth Tomasino1Oregon State University, Department of Food Science & Technology, 100 Wiegand Hall, Corvallis, OR 97331
- You have accessRestricted accessImpact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile AromasHarper Hall, Qin Zhou, Michael C. Qian, James P. OsborneAm J Enol Vitic. 2017 68: 81-90 ; DOI: 10.5344/ajev.2016.16046Harper Hall1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United StatesQin Zhou1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United StatesMichael C. Qian1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United StatesJames P. Osborne1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United States
- You have accessRestricted accessImpact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine CompositionDavid A. Hendrickson, Larry A. Lerno, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde Heymann, Helene Hopfer, Karen L. Block, Charles A. Brenneman, Anita OberholsterAm J Enol Vitic. 2016 67: 385-397 ; DOI: 10.5344/ajev.2016.14132David A. Hendrickson1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Larry A. Lerno1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Anna K. Hjelmeland1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Susan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Helene Hopfer1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Karen L. Block1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Charles A. Brenneman1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.Anita Oberholster1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616.