Pinot Noir Central Otago
Selected indexed studies
- In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. (Food Res Int, 2021) [PMID:34600667]
- Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes. (Food Chem, 2025) [PMID:39647390]
- Mixed yeast communities contribute to regionally distinct wine attributes. (FEMS Yeast Res, 2023) [PMID:36725210]
_Worker-drafted node — pending editorial review._
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Sources
- Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers. (2017) pubmed
- In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. (2021) pubmed
- Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. (2020) pubmed
- Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes. (2025) pubmed
- Mixed yeast communities contribute to regionally distinct wine attributes. (2023) pubmed
- Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition. (2018) pubmed
- Small scale fungal community differentiation in a vineyard system. (2020) pubmed
- Projected Wine Grape Cultivar Shifts Due to Climate Change in New Zealand. (2021) pubmed
- A dataset on the sensory analyses of 116 New Zealand Pinot Noir wines from Central Otago, Marlborough, and Martinborough. (2025) pubmed
- GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection. (2016) pubmed