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Filtern nach: Academic Affiliation Food Science and Technology Filter Academic Affiliation: Food Science and Technology entfernen Committee Member Tomasino, Elizabeth Filter Committee Member: Tomasino, Elizabeth entfernen Degree Name Master of Science (M.S.) Filter Degree Name: Master of Science (M.S.) entfernen

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The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Schöpfer:

Molitor, Richard W.

Abstract:

The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...

Resource Type:

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

Schöpfer:

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
Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Schöpfer:

Navarro, Roxana

Abstract:

Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...

Resource Type:

Masters Thesis
Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Schöpfer:

Van Simaeys, Karli R.

Abstract:

In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...

Resource Type:

Masters Thesis
Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Schöpfer:

Rubottom, Lindsey N.

Abstract:

Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...

Resource Type:

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

Schöpfer:

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

Schöpfer:

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
Composition of Pinot noir Wines Produced from Different Crop Levels

Schöpfer:

Li, Jingwen

Abstract:

The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...

Resource Type:

Masters Thesis
Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

Schöpfer:

Fu, Mengying

Abstract:

Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...

Resource Type:

Masters Thesis
Differences in Taste Responses between Tongue Regions

Schöpfer:

Colvin, Julie L.

Abstract:

Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology[remove]24

Advisor

Osborne, James P.5
Lim, Juyun4
Shellhammer, Thomas H.4
Qian, Michael2
Shellhammer, Thomas2
mehr Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2015 to 2022

View distribution

Committee Member

Tomasino, Elizabeth[remove]24
Penner, Michael5
Hermes, James3
Townsend, Michael S.3
Curtin, Christopher2
mehr Committee Members »

Creator

Adams, Mike R.1
Algazzali, Victor Alexander1
Balto, Amy1
Chescheir, Stuart C.1
Colvin, Julie L.1
mehr Creators »

Contributor

Osborne, James P.2
Tomasino, Elizabeth2
Curtin, Christopher1
Dagan, Laurent1
Denby, Charles M.1
mehr Contributors »

Date

Date range begin – Date range end

Current results range from 2014 to 2022

View distribution

Decade

2020-20295
2010-201919

Degree Field

Food Science and Technology24

Degree Level

Master's24

Degree Name

Master of Science (M.S.)[remove]24

Language

English [eng]24

License

All rights reserved24

Non-Academic Affiliation

Oregon State University. Graduate School14

Peer Reviewed

No24

Ressourcentyp

Masters Thesis24

Rights Statement

In Copyright24

Fach

Taste3
Beer -- Flavor and odor2
Brewing2
Flavor2
Food -- Odor2
mehr Faches »

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