Pinot noir wines

Lesica, M. and Kosmerl, T. (2006). Microoxidation of Pinot Noir wine. Acta Agric. Slav. 87, 461-475. 

Aubry, V., Etievant, P.X., Ginies, C., and Henry, R. 1997. Quantitative determination of potent flavor compounds in Burgundy pinot noir wines using a stable isotope dilution assay. J. Agric. FoodChem. 45 2120-2123. 

Gerbaux, V., VUla, A., Monamy, C. Bertrand, A. (2002). Influence of maceration temperature and enzymes on content of volatile phenols in Pinot noir wines. Am. J. Enol. Vitic., 53, 131-137. 

In a study of Pinot Noir wines aged in different types of oak wood, the wines that earned the highest scores for the attributes woody , toasted , vanilla and coconut contained the highest quantities of the cis oak lactone isomer (Sauvageot and Feuillat 1999). This component exerts the greatest sensory effect in wines aged in oak wood, and the cis isomer is present in quantities greater than the detection threshold even in species low in lactones, like Q. robur (Dtaz-Maroto et al. 2004). 

Fang, Y, and Qian, M. (2005). Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA). Flav. Frag. J., 20, 22-29. 

Nd-60 127 94 42-160 9 tainted Pinot Noir wines Hesford and Schneider (2004a)... 

A suitable tool for the quantitation of trace compounds in foods is a stable isotope dilution assay (IVA) 16, 17). Allen et al. (18) used the IVA for the quantification of two methoxypyrazines in red wines, Guth (77) quantified wine lactone in various red and white wines and Aubry et al. (7P) used the technique for the determination of four esters (ethyl dihydrocinnamate, ethyl cinnamate, methyl anthranilate and ethyl anthranilate) in Pinot Noir wines. 

Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., and Ewert, B. 1999. Anthocyanins, phenolics and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Colombia. J. Agric. Food Chem. 47(10) 4009-4017. 

McDaniel, M., Henderson, L.A., Watson, B.T., and Heatherbell, D. 1987. Sensory panel training and screening for descriptive analysis of the aroma of Pinot noir wines fermented by several strains of malolactic bacteria. J. Sensory Stud. 2, 149-167. 

Proteins precipitated out of Sauvignon Blanc and Pinot Noir wines using ammonium sulfate have been hkened to pathogenesis-related (PR) proteins. These findings are based on the fact that they have homologous sequences (Waters et al., 1996 Peng et al., 1997 Pocock et al, 1998) and identical molecular weights (Hayasaka et al.,... 

Fang, Y. Qian, M.C. (2006). Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities. Journal of Agricultural and Food Chemistry 54,8567-8573... 

Campo, E., Ballester, J., Langlois, J., Dacremont, C. and Valentin, D. (2010), Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling An application to Burgundy Pinot noir wines, Food Qual Prefer, 21, 44-55. 

The only known tetramer to be unambiguously identified in wine, hopeaphenol, has been quantified in Pinot Noir wines from Burgundy in addition to a range of North African wines, where their concentrations have ranged from undetectable levels to 2.1 mg L [51, 52]. 

Pinot noir wines fermented by several strains of malolactic bacteria. J. Sensory Studies 2 149-167. 

Tomasino E, Harrison R, Sedcole R, Frost A (2013) Regional differentiation of New Zealand pinot noir wine by wine professionals using canonical variate analysis. Am J Enol Vitic 3 357-363... 

J-X Guinard, M Cliff. Descriptive analysis of Pinot noir wines from Carneros, Napa, and Sonoma. Am J Enol Viticult 38 211-215, 1987. 

V Aubry, P Schlich, S Issanchou, P Etievant. Comparison of wine discrimination with orthonasal and retronasal profilings Application to Burgundy Pinot Noir wines. Food Qual Preference 10 253-259, 1999. 

---