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Filtering by: Alternative title ssim Breeding tomatoes for localized environment Academic Affiliation Food Science and Technology Advisor Kennedy, James A. Degree Name Master of Science (M.S.)

1. Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:: Pastor del Rio, Jose L.
Abstract:: Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jose L. Pastor del Rio for the

2. Assessing the impact of temperature on grape phenolic metabolism

Creator:: Cohen, Seth D.
Abstract:: Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
Resource Type:: Masters Thesis
Full Text:: Environment: Implications for Managing Phenolics….….3 Abstract………………………………………………………………….……4 Introduction

ScholarsArchive@OSU

1. Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

2. Assessing the impact of temperature on grape phenolic metabolism

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1. Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

2. Assessing the impact of temperature on grape phenolic metabolism

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