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Chardonnay Press Fraction Trial

Chardonnay Press Fraction Trial. Chik Brenneman and Linda F Bisson Department of Viticulture and Enology University of California, Davis. Design of Experiment. Chardonnay Grapes Take Free run and different press fractions Compare fermentation rates and sensory analysis of press fractions.

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Chardonnay Press Fraction Trial

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  1. Chardonnay Press Fraction Trial Chik Brenneman and Linda F Bisson Department of Viticulture and Enology University of California, Davis

  2. Design of Experiment • Chardonnay Grapes • Take Free run and different press fractions • Compare fermentation rates and sensory analysis of press fractions

  3. Juice and Fermentation Parameters • Harvest date: September 8, 2011 • Fermentation temperature: 13C/55.4F (range during fermentation: 12.3-14.2C/54-57.6F) • Yeast Strain: EC1118 • Sulfite Additions: 50 ppm to juice, then 25 ppm in wine

  4. Juice and Wine Data

  5. Fermentation Data

  6. Chardonnay Press Fraction Tasting • Glass 1: Free run • Glass 2: 0.5 bar • Glass 3: 1.0 bar • Glass 4: 1.5 bar • Glass 5: 2.0 bar

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