Index Catalog // ScholarsArchive@OSU

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Creator:: Rubottom, Lindsey N.
Abstract:: American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Resource Type:: Dissertation
Full Text:: Technology Head of the Department of Food Science and Technology Dean of the Graduate

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Creator:: 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
Full Text:: Department of Food Science and Technology Dean of the Graduate School I

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:: Lafontaine, Scott R.
Abstract:: Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
Resource Type:: Dissertation
Full Text:: Head of the Department of Food Science and Technology Dean of the Graduate School

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

Creator:: 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
Full Text:: Department of Food Science and Technology Dean of the Graduate School I

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:: of M. fructicola Gaïa at reducing ethyl acetate, acetic acid, and H. uvarum growth during cold soak

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

Creator:: 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
Full Text:: analyzed using HPLC-DAD, HS-GC-FID, HS-SPME-GC-PFPD, HS- SPME-GC-MS and SBSE-GC-MS. M. fructicola

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Creator:: Yuan, Xiaoxi
Abstract:: The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
Resource Type:: Masters Thesis
Full Text:: Extension Center in Parma, ID (lat: 43 7́8°N; long: 116 9́4°W; 750 m asl). Four irrigation regime (70

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: Head of the Department of Food Science and Technology Dean of the Graduate School I

Retronasal Odor Enhancement by Salty and Umami Tastes

Creator:: Linscott, Tyler D.
Abstract:: The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
Resource Type:: Masters Thesis
Full Text:: Dean of the Graduate School I understand that my thesis will become

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: Head of the Department of Food Science and Technology Dean of the Graduate School

ScholarsArchive@OSU

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

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

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

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

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Retronasal Odor Enhancement by Salty and Umami Tastes

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

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