Index Catalog // ScholarsArchive@OSU

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis
Full Text:: , berries, and flowers. In grapes, the majority of the anthocyanins are located in the grape skins

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Creator:: Takush, David G.
Abstract:: The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
Resource Type:: Masters Thesis
Full Text:: bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:: Kraft, Daniel N.
Abstract:: One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...
Resource Type:: Masters Thesis
Full Text:: to grow on fruits, no human action beyond collection and storage of fruit is required to start a

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Creator:: Sereni, Anthony
Abstract:: Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to wine mouthfeel, with the reduction in acidity being particularly important for cool climate wines that generally have higher acidity such as Chardonnay. MLF is typically...
Resource Type:: Masters Thesis
Full Text:: produce grapes (Robinson et al., 2012). It is one of the highest planted white wine grape cultivars in

Effects of Pediococcus spp. on Oregon Pinot noir

Creator:: Strickland, Matthew T.
Abstract:: This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
Resource Type:: Masters Thesis
Full Text:: Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis
Full Text:: Title: Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:: Johnson, Jared D.
Abstract:: Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
Resource Type:: Masters Thesis
Full Text:: dark-skinned grape juice in the presence of skins and seeds. Grape skins serve as a source of wine

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Creator:: Ruppel, Meghan L.
Abstract:: Nitrogen is a crucial nutrient required by yeast to successfully complete alcoholic fermentation. In particular, the concentration of yeast assimilable nitrogen (YAN) influences fermentation kinetics and the production of a range of volatile aroma compounds, both desirable and undesirable. YAN is naturally present in the grape, but producers can boost...
Resource Type:: Masters Thesis
Full Text:: goal of this was to investigate the impact of boosting YAN in the vineyard or winery on fruit and

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis
Full Text:: major cause of wine spoilage due to the production of the volatile phenols 4-ethylphenol (4-EP) and 4

ScholarsArchive@OSU

Impact of malolactic fermentation on red wine color and color stability

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Effects of Pediococcus spp. on Oregon Pinot noir

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

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