Dissertations / Theses on the topic 'Pinot Noir'
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Goldsworthy, S. A. "Pre-fermentation maceration of pinot noir wine." Lincoln University, 1993. http://hdl.handle.net/10182/1058.
Full textCéliz, Mendiola Vanessa. "Efecto de las bajas temperaturas durante una noche sobre los glúcidos de reserva de la inflorescencia de la vid (Vitis vinifera L.) CV. "Pinot Noir"." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2011. https://hdl.handle.net/20.500.12672/574.
Full text-- Exposure to low temperatures is one of the main factors causing the coulure in grapevine, due to its effect on the plant’s photosynthesis and carbon metabolism. To test the effect of a chilling night on carbon reserves of inflorescences of Pinot Noir, fruiting cuttings that have undergone a low-temperature night at 4°, 0° and -3 ° C were used to determine the levels of carbohydrates (glucose, fructose, sucrose and starch) in the inflorescences. Microscopic observations of inflorescences after a -3 ° C night were performed. The levels of glucose and fructose fluctuated during the first hours after a 4 and 0 ° C night, but it is especially after a chilling night at -3 ° C that a strong mobilization and consumption of carbohydrates in the inflorescence were observed. -- Key words: Cold stress, carbohydrates, inflorescence, grapevine, coulure.
Tesis
Terrell, Emily Elizabeth. "Effect of mixed Saccharomyces strain fermentation on Pinot noir wine." Thesis, University of British Columbia, 2010. http://hdl.handle.net/2429/21421.
Full textLeal, G. R. "Influence of reflective mulch on Pinot noir grape and wine quality." Diss., Lincoln University, 2007. http://hdl.handle.net/10182/1034.
Full textPhelan, Patrick G. "INFLUENCE OF CROP LOAD ON FRUIT COMPOSITION USING PINOT NOIR GRAPES." DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/206.
Full textCuccia, Cédric. "Impacts du changement climatique sur la phénologie du Pinot noir en Bourgogne." Thesis, Dijon, 2013. http://www.theses.fr/2013DIJOS094/document.
Full textThe viticulture is an important economic and cultural sector in Burgundy. The current climate change raises a number of issues including its impact on crops. In this thesis, the idea is to develop a methodology to address the problem: what are the potential impacts of changes in temperature on the phenology of Pinot noir in Burgundy for years 2031-2048?The evolution of temperatures in Burgundy since 1961 is characterized by a positive temperature shift at the end of the 1980s followed by a period where the temperature increases of about 1.5 ° C.One of the interests of this thesis is to develop, following a strategy developed during the thesis, a spatial database conducted over the period 1989-2009 to estimate the ability of the WRF model to reproduce the climate Burgundy by disaggregating large scale data. The model reproduces satisfactorily the seasonal and spatial variability in global climate despite bias (cold on the Tx and hot on the Tn).To regionalize the climate change, WRF was used to disaggregate data from the scenario SRES/A2 on the periods 1970-1987 and 2031-2048. After being evaluated and inter-compared three phenological models, using average temperatures data to simulate the dates of occurrence of phenological stages of Pinot Noir, have been applied to these decompositions.The impact of warming temperatures on the horizon 2031-2048 (SRES/A2), estimated at 1.35 ° C on average, is characterized by an earlier flowering and veraison of about 7 and 15 days respectively. The interstadial duration is also reduced of about 5 days
Moreira, Caio de Oliveira. "Cianamida hidrogenada e fenologia de produ??o em cultivares Pinot Meunier e Pinot Noir no munic?pio de Diamantina/MG." reponame:Repositório Institucional da UFVJM, 2010. http://acervo.ufvjm.edu.br:8080/jspui/handle/1/526.
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Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG)
O presente estudo teve como objetivo avaliar o efeito da cianamida hidrogenada e a fenologia de produ??o em cultivares Pinot Meunier e Pinot Noir no munic?pio de Diamantina/MG. Os experimentos foram conduzidos em propriedade comercial localizada em Diamantina/MG. O vinhedo foi instalado em 2005 com as cultivares Pinot Meunier e Pinot Noir, enxertadas sobre o porta-enxerto 1103 Pausen, implantado com espa?amento de 1 m entre plantas x 2,5 m entre fileiras. As plantas foram conduzidas com 2 hastes em esquema de espaldeira vertical e tr?s fios de arame. A poda foi realizada em 4 de setembro de 2008, deixando uma haste curta com duas gemas por espor?o. Para a caracteriza??o fenol?gica foram feitas observa??es visuais a cada dois dias da poda at? a colheita. As demandas t?rmicas foram calculadas a partir de temperaturas observadas na Esta??o Meteorol?gica de Diamantina/MG. Para as curvas de matura??o foi utilizado suco para avalia??o qu?mica dos teores de s?lidos sol?veis totais (SST), acidez total titul?vel (ATT) e rela??o SST/ATT. Para avaliar o efeito da aplica??o de cianamida hidrogenada na brota??o, in?cio de matura??o e nas caracter?sticas f?sico-qu?micas das cultivares Pinot Meunier e Pinot Noir cultivadas em Diamantina/MG, foram realizadas avalia??es das plantas a cada dois dias, quando foram aferidas as porcentagens de brota??o e porcentagens de bagas em in?cio de matura??o. Na colheita foi realizada a contagem do n?mero de cachos por planta e foram amostradas 15 bagas por parcela para as seguintes avalia??es f?sico-qu?micas das bagas: umidade, massa, di?metros longitudinal (DL) e transversal (DT), rela??o DL/DT, teor de s?lidos sol?veis totais (SST), acidez total titul?vel (ATT), rela??o STT/ATT, a??cares redutores, antocianinas, flavon?ides, compostos fen?licos e pH. Os resultados obtidos demonstram dura??o do per?odo fenol?gico para as cultivares Pinot Meunier e Pinot Noir de 145 e 155 dias, respectivamente, para a produ??o da safra de ver?o em Diamantina/MG, podendo considerar a variedade Pinot Meunier de ciclo precoce. A exig?ncia t?rmica necess?ria para a produ??o da Pinot Meunier da poda ? colheita foi de 1340,67 GD e da Pinot Noir de 1446,95 GD. A cultivar Pinot Noir apresentou maior teor de s?lidos sol?veis totais e acidez, sendo a maior rela??o SST/ATT da Pinot Meunier nas condi??es de Diamantina/MG. Foram evidenciados para o efeito da aplica??o da cianamida hidrogenada a antecipa??o do in?cio da matura??o em 17 dias para a Pinot Meunier, a maior porcentagem de cachos em in?cio de matura??o em 45,84% e 28,23% para ?Pinot Meunier? e ?Pinot Noir?, respectivamente, e o incremento de algumas caracter?sticas f?sico-qu?micas avaliadas, como acidez total titul?vel, rela??o SST/ATT, flavon?ides e taninos para a cultivar Pinot Meunier e s?lidos sol?veis totais, a??cares redutores e umidade das bagas para a cultivar Pinot Noir.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2010.
ABSTRACT This study aimed to evaluate the effect of hydrogenated cyanamide and phenology of production in Pinot Meunier and Pinot Noir cultivars in Diamantina/MG.?The experiments were conducted in commercial property located at Diamantina/MG.?The vineyard was established in 2005 with the Pinot Meunier and Pinot Noir cultivars, grafted on rootstock Pausen 1103, deployed with a spacement of 1 m between plants and 2.5 m between rows.?The plants were conducted with 2 rods in an arrangement of vertical cordon and three wires.?The pruning was performed on September 4, 2008 leaving a short stem with two buds per spur.?To characterize the phenology were made visually observations every two days from pruning to harvest.?The thermal demands were calculated from the observed temperatures at the meteorological station of Diamantina/MG.?For the maturation curves was used a juice to make chemical evaluation of total soluble solids (TSS), total titratable acidity (TTA) and the TSS/TTA ratio.?To evaluate the effect of hydrogenated cyanamide on sprouting, early maturation and the physicochemical characteristics of the Pinot Meunier and Pinot Noir cultivars grown in Diamantina/MG where the assessments of plants were made every two days, then there were measured the percentage of budding?and the percentage of berries in early maturation.?At harvest it was counted the number of clusters per plant and there were sampled 15 berries per plot for the following physicochemical evaluations of berries: humidity, mass, longitudinal diameter (DL) and transversal diameter (TD), LD/TD ratio content of?total soluble solids (TSS), total titratable acidity (TTA), TSS/ATT ratio, reducing sugars, anthocyanins, flavonoids, phenolic compounds and pH.?The results show that the duration of phenological period for the Pinot Noir and Pinot Meunier cultivars are from 145 to 155 days, respectively, for the production of summer crops in Diamantina/MG, which may consider the Pinot Meunier variety in early maturity.?The thermal requirement needed for the production of Pinot Meunier from pruning to harvest was 1340.67 GD and Pinot Noir presented 1446.95 GD.?Pinot Noir cultivar showed the highest content of total soluble solids and acidic, and also the highest TSS/TTA ratio of Pinot Meunier in the Diamantina/MG environment.?For the purpose of applying hydrogenated cyanamide there were evidenced the anticipation of early maturation in 17 days for Pinot Meunier, the highest percentage of early-ripening in 45.84% and 28.23% for Pinot Meunier and Pinot Noir, respectively and the increment of some physicochemical characteristics evaluated as total titratable acidity, TSS/TTA ratio, flavonoids and tannins for the Pinot Meunier cultivar and total soluble solid, reducing sugars and humidity from the berries to the Pinot Noir cultivar.
Dicey, M. "The effect of cold maceration with and without sulphur dioxide on pinot noir wine." Lincoln University, 1996. http://hdl.handle.net/10182/1057.
Full textPasch, Ludwig Anselm. "The effect of leaf area to crop weight ratios on fruit quality and performance of grapevine (Vitis vinifera cv. Pinot Noir)." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8635.
Full textVine performance, fruit and wine composition were investigated on field grown Pinot Noir grapevines subjected to a range of leaf removal and cluster thinning treatments. Both treatments were applied in three levels (25 %, 50 % and 100 % of leaves and clusters retained, respectively) at the phenological stage of pea-size. New emerging leaves were removed as they appeared. Veraison was delayed when leaf area to fruit weight ratio (LA/Y) dropped below a certain threshold (13 cm2 g-1). On the contrary a high LA/Y ratio (> 26 cm2g-1) did not show any difference on fruit colouration. No significant differences in single leaf photosynthetic rate were observed between the treatments, however, there was a trend that vines from the 50 % leaf retained treatment tended to exhibit highest values for stomatal conductance and photosynthesis. Defoliated vines compensated for a restricted leaf area by increasing individual leaf size of the remaining leaves.The results of the present study suggest that fruit is produced at the expense of vegetative growth. High crop levels resulted in a decrease of individual leaf size. Moreover, pruning weight and LA/Y ratio were positively correlated. Sugar accumulation in grape berries were shown to follow a saturation curve. An increase of the source to sink ratio up to a certain point was accompanied by an increase in sugar accumulation. If this threshold was exceeded, additional leaf area did not promote higher sugar accumulation, indicating that the vine might be sink-limited. The most severe defoliation treatment significantly reduced berry size and berry weight. No consistent pattern between titratable acidity, pH and YAN and leaf area to fruit weight ratio could be found. Wine tannin content and wine colour parameters were not affected by the treatments
Zardo, Katia. "VITIVINICULTURA DE PRECISÃO APLICADA A PRODUÇÃO E QUALIDADE DE UVA PINOT NOIR NO RIO GRANDE DO SUL." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/7517.
Full textO uso da agricultura de precisão aplicada à vitivinicultura pode trazer benefícios à cultura da vitis e à cadeia produtiva, com reflexos na qualidade da uva e do vinho. O objetivo deste estudo foi aplicar a vitivinicultura de precisão, visando aprimorar a gestão e o manejo de áreas produtivas de uvas viníferas. O estudo foi conduzido em um vinhedo comercial, numa área de 2,4 ha, destinado à fabricação de espumantes situada às margens da RS/BR km 471, em Encruzilhada do Sul-RS. Na área predominam solos classificados como Argissolo Vermelho distrófico. A amostragem para fins de caracterização do solo foram realizadas na profundidade de 0-0,2m. Os atributos de solo determinados foram: pH, SMP, Argila, Ca, Mg, Al, N, MO, K e P, e os atributos de planta foram produtividade, ácido tartárico e potencial alcoólico usando uma malha de amostragem de 35 X 35 m. Os dados foram analisados através da técnica de interpolação geoestatística por krigagem. Os dados de rendimento e parâmetros enológicos foram obtidos por colheita manual em pontos georreferenciados. Os dados de uva foram coletados durante a colheita nas safras 2007 e 2008. Os dados de solo e de planta foram submetidos à analise estatística básica e geoestatistica. A variabilidade espacial dos atributos químicos do solo na área comportou-se de forma distinta de acordo com o nutriente avaliado. O pH apresentou variabilidade baixa, a Argila, o Ca, o Mg, e o N, o apresentaram variabilidade média enquanto que a MO, o K e o P, a variabilidade encontrada foi alta, e para o Al muito alta. Na safra 2007, o ácido tartárico e o potencial alcoólico apresentaram variabilidade baixa, o número de cachos por planta e o peso por cacho apresentaram variabilidade média enquanto que o peso por planta apresentou variabilidade alta. Na safra 2008, o potencial alcoólico apresentou variabilidade baixa, enquanto que o ácido tartárico, o número de cachos por planta, o peso por planta, o peso por cacho e o número de gemas apresentaram variabilidade média. A malha de amostragem de 35X35m se mostrou adequado para os atributos de solo com exceção da argila, que obteve uma distância de alcance de 30,06m. Na safra 2007 o potencial alcoólico foi o atributo de planta que apresentou menor alcance na área, de 18,42 m. Na safra 2008, todos os atributos de planta estudados apresentaram alcance inferior a 35 m. A analise da correlação se revelou significativa entre o nitrogênio e o potencial alcoólico na safra 2007. Na safra 2008, o fósforo e o potássio mostraram correlação significativa com o potencial alcoólico. A comparação da demanda de aplicação de fertilizantes a taxa variada, com a aplicação à taxa fixa de calcário, fósforo e potássio foi feita com base na amostragem de solo. No caso do calcário observou-se uma economia de 700 kg do mesmo com aplicação a taxa variada, o mesmo não foi observado com o fósforo e com o potássio, que aumentaria a quantidade do produto caso fosse aplicado desta forma, isso se dá pelo fato dos teores dos mesmos no solo serem adequados. A adoção da vitivinicultura de precisão pode auxiliar o viticultor a conhecer melhor e mais detalhadamente a área produtiva, permitindo aprimorar a qualidade e quantidade do vinhedo.
Sepúlveda, San Martín Christian Andrés. "Caracterización física y química de vino elaborados a partir de distintos clones del c.v Pinot Noir." Tesis, Universidad de Chile, 2014. http://repositorio.uchile.cl/handle/2250/149056.
Full textLa variedad Pinot noir se caracteriza por ser originaria de Borgoña, región de Francia. Esta presenta diversas características que la diferencian de las demás variedades, al poseer vinos de tonos violetas de baja intensidad colorante, con aromas a frutas rojas maduras y notas florales entre otros. Es reconocida por presentar dificultades en su manejo tanto en el campo como en bodega. En el último tiempo, esta variedad ha ganado muchos adeptos tanto en Chile como en el extranjero. Por otro lado, son escasos los estudios existentes de esta variedad en el país, y a su vez en ninguno de ellos se había caracterizado vinos de distinto origen genético. Debido a esta razón se caracterizaron física y químicamente 28 vinos de la cosecha 2009 del cultivar Pinot noir de distintos clones y selecciones, obtenidos de diversas localidades de Chile. Además de análisis generales, las muestras se analizaron mediante cromatografía líquida de alta eficacia acoplada a un detector de fotodiodos alineados (HPLC-DAD). Después de analizar los datos mediante estadística no paramétrica, se determinó que no existe una diferencia significativa entre los distintos clones y selecciones masales del cultivar Pinot noir estudiados. Como resultado de este trabajo se ha podido conocer las características del cv Pinot noir de diversas viñas chilenas, sus similitudes y diferencias para las variables analizadas, en un espectro geográfico amplio ya que los vinos estudiados son de distintas viene de distintos valles desde el Limarí hasta el de Bío-Bío.
The Pinot noir variety its known for be old and for coming from Burgundy, in France, showing special characteristics like violet color, low color intensity, ripe red fruit and floral aromas between others. Also it’s very difficult to manage in the field and in the cellar. In the last time this variety has been follow for people in Chile and over the world. There are not too many research of this variety and it’s the first study that evaluated different genetic origins. For this reason, this work “chemistry and physical characterization of Chilean Pinot noir” aims to characterize the profiles of wines cv. Pinot noir of the vintage 2009 of different clones and masal selection from different locations in Chile. Beside general analysis the samples were measure by a chromatography coupled to a mass spectrometry (GC-MS) and by high performance chromatography coupled to a photodiode array detector (HPLC-DAD). After the analysis of the results with nonparametrical statistical, its show that there is no clear difference between the different genetic origins of cv. Pinot noir. As results of this study its being possible to know the characteristics of the Pinot noir from different valleys of Chile, so as a result of this work was obtained a complete profile of the characteristics of the cv. Pinot noir of different cellars with their similarities and difference for the analyses variables in a broad geographic spectrum, because the studied wines are from different vineyards, located from Limari to Bio-Bio.
de, Bordenave Channing Williams. "The effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/44200.
Full textMaster of Science
Roullier-Gall, Chloé. "Analyses métabolomiques du vin : "chemical messages in a bottle"." Thesis, Dijon, 2014. http://www.theses.fr/2014DIJOS080/document.
Full textThe main objective of this work was to develop non-targeted metabolomics analyses of bottled wines in order to decipher chemical informations from the time-related evolution of their composition. This original research was based on the hypothesis that, when analyzed, bottled wines would still hold chemical memories of envionmental parameters (vineyard management, oenological practices, climate, terroir…) at the moment of their elaboration, even after several years of ageing. A second hypothesis was that in order to anticipate the future evolution of the wine quality in terms of chemical composition, it is necessary to know what it was in the past. To that purpose, and for the first time in wine science, Fourier Transform Ion Cyclotron Resonance – Mass Spectrometry (FTICR-MS), Liquid Chromatography coupled with mass spectrometry (UPLC-Q-ToF-MS), Excitation Emission Matrix Fluorescence (EEMF) and multivariate statistics were used in combination. Methodological develoments revealed the advantage of coupling exact mass measurements by FTICR-MS to isomeric discrimination by UPLC-Q-ToF-MS in order to extend the range of detectable metabolites. Such tools were applied to the identification of ageing markers in vertical series of red and white wines from Burgundy, including very old wines (unknown vintages) considered as evolution end points, thus introducing the concept of verticalomics. The characterization of series of white wines from Burgundy (Chardonnay) revealed that chemical spaces specifically related to eonological practices (SO2 addition at pressing, settling level, and permeability of the stopper) could indeed be deciphered although the vintage signatures were confirmed to be the most significant. Similar experiments on Champagne wines (Chardonnay, and blends of Chardonnay, Pinot noir and Pinot Meunier) after the "prise de mousse" and the ageing "sur lattes" further highlighted the hormesis effect associated with the oxygenation of wine. Finally, non-targeted analyses of series of grape extracts and corresponding wines from different appelations – though elaborated by the same winemaker – revealed that terroir-related signatures could be indeed read in wines, in particular after a few years of bottle ageing. Altogether our results provide an unprecedented comprehensive description of the chemical composition of wine and its modification through ageing
Sepúlveda, Soto Ánjela. "Características de vinos tintos Pinot Noir, producidos con cepas autóctonas de Saccharomyces cerevisiae aisladas del Valle del Maule." Tesis, Universidad de Chile, 2009. http://repositorio.uchile.cl/handle/2250/105293.
Full textSe obtuvo vino tinto a partir de uvas viníferas variedad Pinot Noir por medio de fermentación con cepas de Saccharomyces cerevisiae UCH-M4 y UCH - M3, seleccionadas del Valle del Maule, Área de San Javier, Región del Maule, Chile. Los vinos presentaron valores de pH, acidez total, acidez volátil, anhídrido sulfuroso total, anhídrido sulfuroso libre, grado alcohólico y rendimiento dentro de las normas legales chilenas y conceptuales, siendo muy similares a los obtenidos por la levadura control Lalvin QA23. La velocidad de fermentación fue muy similar en todas las cepas de levaduras. Los mostos fermentados con la levadura UCH – M3 seca presentaron la mayor concentración de polifenoles totales. La capacidad antioxidante de los polifenoles de los mostos fermentados con levadura UCH – M4 fue mayor que la de los demás mostos, pese a tener una menor cantidad de polifenoles totales. Por lo tanto se determinó que la actividad antioxidante de los polifenoles no tiene relación con la concentración de éstos, si no que tiene que ver con la calidad del polifenol. El color de todos los vinos fue evaluado como rojo rubí, y sus matices e intensidades colorantes correspondieron a vinos tintos de un año. En la evaluación sensorial, los vinos no presentaron diferencias estadísticamente significativas, siendo calificados en general con buena apariencia, poco dulces, acidez y astringencia normal y de buen sabor. El aroma fue calificado como normal, predominando las frutas ácidas y los berries, así como también el olor a alcohol. Respecto a la calidad general, los vinos se evaluaron por sobre la calificación “ni bueno ni malo”. Con esta investigación se concluyó que las cepas UCH-M3 y UCH-M4 pueden ser utilizadas en la producción industrial de vinos tintos Pinot Noir
Red wine from Pinot Noir wine grapes strains was obtained through fermentation process using two strains of Saccharomyces cerevisiae (UCH-M3 and UCH-M4). The strains were obtained from the Maule Valley, Area of San Javier, Maule Region, Chile. The wine parameters such as pH, total acidity, volatile acidity, total sulfur dioxide, sulfur dioxide-free, alcohol content and performance meet the Chilean legal regulations and conceptual characteristics. The results were similar to those obtained by using the QA23 control yeast. The rate of fermentation was very similar for all yeast strains. The highest concentration of polyphenols was obtained when the UCH - dry M3 yeast was used. The antioxidant capacity of the musts fermented with yeast UCH - M4 was greater than the others, in spite of a lower content of total polyphenols. Therefore, the antioxidant activity of polyphenols is not related with its concentration, but with the quality of polyphenol. The color of all wines was evaluated as ruby red, and hues and color intensities were similar to one year old red wines. The sensory evaluation showed no significant differences between wines. The evaluation gave as result good appearance, low sweetness, normal acidity and astringency and good taste. The aroma was found normal with marked acid fruits and berries flavour, as well as alcohol odour. The overall quality of wines was evaluated above the score of "neither good nor bad". With this research it can be concluded that the UCH-M3 and UCH-M4 strains can be used for the production of industrial Pinot Noir wines
Logan, Gerard Anthony. "The impact of vineyard and cellar factors on the color and anthocyanin profile of Pinot noir grapes and table wines." Diss., Connect to online resource - MSU authorized users, 2006.
Find full textLecomte, Valérie. "Facteurs physiologiques et agronomiques de variation de l'acidité des mouts et des vins de cépage pinot noir de Côte d'Or." Dijon, 1993. http://www.theses.fr/1993DIJOS068.
Full textMawdsley, Paul F. W. "The Effects of Cluster Thinning on Vine Performance, Fruit, and Wine Composition of Pinot Noir (Clone 115) in the Edna Valley of California." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2090.
Full textMezarina, Gómez Luigi Alfonso. "Efecto hipolipidémico de la cáscara pulverizada de vitis vinifera variedad pinot noir (uva borgoña) en ratas con hiperlipemia inducida." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2015. https://hdl.handle.net/20.500.12672/4475.
Full textTesis
Garrido, Jerez Alvaro Rodrigo. "Efecto sobre la copigmentación en mezclas de vinos de las variedades Carménère con Pinot Noir y Syrah con Sauvignon Blanc." Tesis, Universidad de Chile, 2006. http://www.repositorio.uchile.cl/handle/2250/101833.
Full textMartins, Liliane. "Comportamento vitícola e enológico das variedades chardonnay, pinot noir e cabernet sauvignon, na localidade Lomba Seca, em São Joaquim (SC)." Florianópolis, SC, 2006. http://repositorio.ufsc.br/xmlui/handle/123456789/88342.
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No Brasil, a vitivinicultura está relacionada, principalmente, com os Estados da Região Sul. Em Santa Catarina estão envolvidas 2.000 famílias com a uva e seus derivados, gerando 18.430 empregos diretos nos 4.600 ha ocupados com a atividade - tradicional nas regiões do Vale do Rio do Peixe e de Urussanga. No Estado, 75% das uvas produzidas destinam-se a vinificação. A região de São Joaquim, em Santa Catarina, tem se mostrado favorável à produção de vinhos finos e vem despertando grande interesse de empreendedores na atividade. As variedades Cabernet Sauvignon, Chardonnay e Pinot Noir apresentam-se promissoras em São Joaquim. Os vinhedos Quinta da Neve na Lomba Seca foram cultivados em meia encosta, apresentando solos do tipo Cambissolos, mais profundos, melhor drenados e de baixa fertilidade, proporcionando condições favoráveis ao cultivo de videiras. As partes mais baixas do plantio propiciaram a ocorrência de geadas. O clima vitícola da Lomba Seca, em São Joaquim, apresentou clima mais seco durante a maturação das uvas. A Cabernet Sauvignon foi a variedade que mais necessitou de somas térmicas para completar a maturação, seguida pelas videiras de Chardonnay e de Pinot Noir. Definindo assim, tanto pelo Graus-Dia de Winkler como pelo Índice Heliotérmico de Huglin, uma escala para as 3 variedades, sendo a Pinot Noir a de menor e a Cabernet Sauvignon de maior exigência em necessidade térmica. Os vinhos microvinificados de Cabernet Sauvignon e Pinot Noir demonstraram cor intensa, riqueza em antocianinas, taninos e polifenóis totais. A Chardonnay apresentou com cor intensa e límpida, com menor teor de polifenóis totais, característica genética das viníferas brancas. As analises químicas mostraram que são vinhos mais alcoólicos e ácidos. Estas características, somadas a cor intensa, os taninos e as antocianinas dos vinhos, demarcam 'um produto típico' de qualidade determinada pelas condições de 'clima-solo-variedades' das regiões de altitudes.
Massoutier-Ziadi, Catherine. "Sélection et caractérisation de souches de levures cryotolérantes : incidence de ces levures sur les qualités aromatiques de vins issus de Pinot noir." Dijon, 1999. http://www.theses.fr/1999DIJOS059.
Full textPiombino, Paola. "Contribution à la connaissance de la nature des composés volatils responsables des odeurs de fruits rouges de l'arôme du vin, par des méthodes sensorielles et instrumentales." Dijon, 2003. http://www.theses.fr/2003DIJOS008.
Full textBarnard, Kathryn Nora. "The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon : A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry." PDXScholar, 2016. http://pdxscholar.library.pdx.edu/open_access_etds/2941.
Full textLangilier, Philippe. "Polyamines et rajeunissement de la vigne cultivée in vitro et après réimplantation au vignoble." Dijon, 2002. http://www.theses.fr/2002DIJOS047.
Full textOvalle, Rodríguez Juan Ignacio. "Efecto de la aplicación de ácido abscísico sobre las características física y la composición química de bayas de vid vinífera var. Pinot Noir." Tesis, Universidad de Chile, 2011. http://www.repositorio.uchile.cl/handle/2250/112791.
Full textEl ácido abscísico (ABA), en la época de pinta, está involucrado en el metabolismo primario y secundario de bayas de vid vinífera, principalmente en la acumulación de azúcares, antocianos, taninos y flavonoles. Tal efecto ha sido demostrado en cepas de alta complejidad fenólica como Cabernet Sauvignon, Merlot y Carménère. Sin embargo, hasta el momento no existen trabajos en el cv. Pinot Noir, el cual presenta una débil composición fenólica. Con el propósito de determinar el efecto del ABA sobre bayas de Pinot Noir, se establecieron tres tratamientos: (i) 50 mg•L-1ABA; (ii) 100 mg•L-1 ABA; (iii) testigo con agua y 0,1% (v/v) del surfactante Tween 20. Las aplicaciones se realizaron 2 días después de pinta (DDP) y 24 DDP. Mediante muestreos semanales, se determinó la evolución del peso de bayas y de pieles, volumen de bayas, sólidos solubles, acidez, pH, fenoles, antocianos y taninos totales. Al final de la temporada se evaluó la deshidratación de bayas. Las aplicaciones de ABA afectaron el pH, acidez y sólidos solubles, sin encontrarse resultados concluyentes sobre el efecto del ABA. Así mismo, las aplicaciones de ABA no afectaron el peso de los hollejos, los que aparentemente ya se encontraban en su máximo peso previo a la pinta. En cuanto a los metabolitos secundarios, los antocianos totales de las bayas tratadas con 100 mg•L-1 de ABA disminuyeron fuertemente, obteniendo una concentración 51% menor que en las bayas testigo al final del proceso de maduración. Similares resultados se presentaron en los fenoles y taninos totales. Sin embargo, para los taninos la disminución comenzó con anterioridad, desde pinta en adelante. Finalmente, se pudo establecer que el ABA pudo afectar negativamente el micro-clima de zona frutal, especialmente los racimos aplicados con la dosis mayor, debido a que en estos se incremento la deshidratación.
The abscisic acid (ABA), at veraison, is involved in primary and secondary metabolism of grape berries, mainly in the accumulation of sugars, anthocyanins, tannins and flavonols. Such effect has been observed in grape varieties of highly complex phenolic composition such as Cabernet Sauvignon, Merlot and Carménère. However, so far no published studies in the Pinot Noir, which has a feeble phenolic composition. In order to assess the effect of ABA on Pinot Noir grapes, we established three treatments: (i) 50 mg•L-1ABA, (ii) 100 mg•L-1 ABA and (iii) control, consisting of water and 0.1% (v/v) Tween 20 surfactant. The applications were made 2 days after veraison (DAV) and 24 DAV. Through weekly sampling, we determined: evolution of berry and skin weight, berry size, soluble solids, acidity, pH, phenols, anthocyanins and total tannins. At the end of the season, berry dehydration was assessed. ABA applications affected pH, acidity and soluble solids, although no conclusive results, compared with the control. Likewise, ABA applications did not affect the skins weight, which apparently were already fully grown prior to veraison. As secondary metabolites, total anthocyanins from berries treated with 100 mg•L-1 of ABA declined sharply, resulting in 51% lower concentration than in control, at harvest. Similar results were obtained in total phenols and tannins. However, for tannins, the decrease was earlier during veraison. Finally, it was found that ABA could adversely affect the micro-climate fruit zone, especially the clusters with the highest dose applied, because in these will increases dehydration.
Aubry, Victoire. "Contribution à la connaissance aromatique des vins de pinot noir de Bourgogne par des méthodes instrumentales et sensorielles : étude de la potentialité olfactive de quatre composés d'arôme." Dijon, 1999. http://www.theses.fr/1999DIJOS026.
Full textHoffmann, Petra [Verfasser], and Rolf [Akademischer Betreuer] Blaich. "Lockerbeerigkeit bei Klonen von Spätburgunder (Pinot noir) : Analyse von molekularen Markern und der Einfluss von Gibberellin auf die Traubenmorphologie / Petra Hoffmann. Betreuer: Rolf Blaich." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2015. http://d-nb.info/1067175709/34.
Full textNeuner, Marissa. "Yeast population and community dynamics : their effect on the chemical and sensory profiles of inoculated and spontaneous Pinot noir and Chardonnay fermentations at a Canadian winery." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/57545.
Full textIrving K. Barber School of Arts and Sciences (Okanagan)
Biology, Department of (Okanagan)
Graduate
Cáceres, Mella Alejandro Antonio. "Efecto de dos Niveles de Carga sobre la Composición Fenólica de Hollejos de los CV. Carménère, Syrah y Pinot Noir durante su Maduración en el Valle del Maipo." Tesis, Universidad de Chile, 2005. http://www.repositorio.uchile.cl/handle/2250/101753.
Full textCOMMENIL, PASCAL. "Lipase, enzyme de pathogenicite ? approche enzymatique de la penetration cuticulaire de la baie de raison (vitis vinifera l. , cepage champenois du pinot noir) par l'agent de la pourriture grise botrytis cinerea pers. (teleomorphe botryotinia fuckeliana de bary)." Reims, 1995. http://www.theses.fr/1995REIMS019.
Full textThomson, C. C. "Rootstock and canopy density effects on grape berry composition : organic acid composition, potassium content and pH." Lincoln University, 2006. http://hdl.handle.net/10182/772.
Full textStrickland, Matthew T. "Effects of Pediococcus spp. on Oregon Pinot noir." Thesis, 2012. http://hdl.handle.net/1957/33835.
Full textGraduation date: 2013
Ludwig-Williams, Nancy. "Descriptive analysis of Pinot noir juice and wine qualities." Thesis, 1987. http://hdl.handle.net/1957/27180.
Full textGraduation date: 1987
Smith, Mark R. (Mark Robert). "Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines." Thesis, 2010. http://hdl.handle.net/1957/17875.
Full textGraduation date: 2011
Nagy, Filip. "Vliv vinifikace s třapinami na antioxidační a senzorické vlastnosti vína." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-363355.
Full textDuley, Gavin Peter. "Colour in Pinot Noir wines: does climate have an impact?" Thesis, 2020. http://hdl.handle.net/2440/127167.
Full textThesis (MPhil) -- University of Adelaide, School of Agriculture, Food and Wine, 2020
Goldberg, Naomi. "Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines." Thesis, 1998. http://hdl.handle.net/1957/27273.
Full textGraduation date: 1999
Shaffer, Raymond Glen. "The effect of rootstock on the performance of the Vitis vinifera cultivars Pinot noir, Chardonnay, Pinot gris and Merlot." Thesis, 2002. http://hdl.handle.net/1957/23712.
Full textGraduation date: 2002
Pastor, del Rio Jose L. "Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine." Thesis, 2004. http://hdl.handle.net/1957/27076.
Full textGraduation date: 2005
Hall, Harper L. "Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma." Thesis, 2012. http://hdl.handle.net/1957/30238.
Full textGraduation date: 2013
Miranda-Lopez, Rita. "A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent." Thesis, 1990. http://hdl.handle.net/1957/27366.
Full textGraduation date: 1991
Dumont, Ann. "Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae." Thesis, 1994. http://hdl.handle.net/1957/27431.
Full textGraduation date: 1995
Vance, Amanda J. "Impacts of crop level and vine vigor on vine balance and fruit composition in Oregon Pinot noir." Thesis, 2012. http://hdl.handle.net/1957/30290.
Full textGraduation date: 2012
Brasoveanu, Olga. "Caracterização do perfil fenólico e atividade antioxidante de sumo de uvas portuguesas." Master's thesis, 2018. http://hdl.handle.net/10316/84370.
Full textO presente trabalho de investigação visou, determinar, o perfil fenólico do sumo de uvaproveniente de uvas nacionais e algumas das suas atividades biológicas.Sabe-se que as uvas são frutos que contêm compostos com atividade antioxidanterelevante e que o vinho produz efeitos benéficos, principalmente ao nível da saúdecardiovascular, embora o seu teor alcoólico obrigue a limitar o seu consumo. Neste sentidopretendeu-se avaliar se o sumo de uvas de origem portuguesa (Fernão Pires e Pinot Noir)apresentava os mesmos benefícios para a saúde humana, quais os compostos responsáveispor essa ação e em que proporções estavam presentes. Para tal, foram utilizadas amostrasde sumo de uva congeladas desde a época das vindimas, de uma adega da região da Bairrada(Adega J. Rama, Lda.). A atividade antioxidante foi determinada por meio de ensaiosquímicos (DPPH, ABTS, FRAP). A caracterização fitoquímica foi realizada porHPLC/DAD/ESI/MS/TOF e por outras metodologias analíticas.Os resultados da análise fitoquímica caracterizaram os sumos de uvas brancas e deuvas tintas em fenóis totais, com valores 520 ± 0,003 e 140 ± 0,004 mg/L, respetivamente. Aatividade antioxidante, obtida pelos vários métodos, mostrou maior potencial para o sumoobtido a partir da casta Fernão Pires, ao invés do sumo de uva obtido da casta Pinot Noir.Observou-se maioritariamente a presença de compostos polares, como são exemploos ácidos fenólicos. Ainda foi possível identificar taninos do tipo hidrolisável e condensado,alguns flavonóides e antocianidinas.Os compostos que parecem ter um papel mais importante na atividade antioxidantesão, principalmente os ácidos hidroxibenzóicos.Nesse sentido, o sumo de uva pode-se considerar um produto alimentar alternativoao vinho, dado o seu potencial fitoquímico e desta forma evitar o consumo de álcool.
The present research aims to determine the phenolic profile of grape juice fromnational grape varieties and some of their biological activities.It is known that grapes are fruits with relevant antioxidant activity and that wineproduces beneficial effects, mainly in terms of cardiovascular health, although its alcoholiccontent obliges to limit its consumption. In this sense, we intend to evaluate if the juice ofgrapes of Portuguese origin (Fernão Pires and Pinot Noir) has the same benefits for humanhealth, the compounds responsible for this action and in what proportion are present. Forthis purpose, grape juice samples frozen from the grape harvest season will be used in thewineries of the Bairrada region (J. Rama, Lda.). The antioxidant activity will be determined bymeans of chemical tests (DPPH, ABTS, FRAP). The phytochemical characterization will beperformed by HPLC/PDA/ESI/MS/TOF and other analytical methodologies.The results of phytochemical analysis characterized the white and red grapes juices intotal phenols, with values of 0.52 ± 0.003 and 0.14 ± 0.004 mg / mL, respectively. Theantioxidant activity, obtained by the various methods, showed greater potential for the juiceobtained from the Fernão Pires grape variety, instead of the grape juice obtained from thePinot Noir grape variety.The presence of polar compounds, such as phenolic acids, was observed. It was stillpossible to identify tannins of the hydrolyzable and condensed type, some flavonoids andanthocyanidins.Compounds which appear to play a more important role in the antioxidant activityare mainly hydroxybenzoic acids.In this sense, grape juice can be considered an alternative food product to wine, givenits phytochemical potential and thus avoid alcohol consumption.
Wall, Katherine Elizabeth. "The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon." Thesis, 2003. http://hdl.handle.net/1957/25899.
Full textGreen, Jeffery L. "The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay." Thesis, 1995. http://hdl.handle.net/1957/27443.
Full textGraduation date: 1996