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Browsing by Subject "Wine and wine making"
Now showing items 1-13 of 13
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(Corvallis, Or. : Extension Service, Oregon State University, 1983)
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(1986-05-05)Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were us ...
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(1957-05-06)
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(1966-02-28)It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research w ...
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(2011-09-21)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 ...
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(2009-10-27)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 the ...
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(2001-06-22)To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial ...
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(2009-09-11)Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism ...
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(1995-04-10)New research has identified flavonols as a class of phenolic compounds which can be manipulated by both vineyard and winery practices. These phenolic compounds are key quality components of wine, affecting sensory charac ...
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(1975-07-01)The development of whey beverages including whey wine has been an area of whey utilization research. One study to produce a commercially salable wine from sweet whey, particularly cheddar whey, was undertaken. It incl ...
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(1982-08-24)This study was conducted to evaluate the influence of maturity, mold contamination and variety on the color quality of strawberry wines. Indices for acceptability were determined using instrumental measurements and s ...
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(2008-07-10)Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifesp ...
Now showing items 1-13 of 13
