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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:: peptone, 20 g/L D-glucose, pH 6.5) at 25˚C for 5 days and stored at -80˚C in 25% glycerol. When needed

Creator:: Nichols, Melanie L.
Abstract:: Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...
Resource Type:: Masters Thesis
Full Text:: extract, 20 g/L peptone, 20 g/L D- glucose, pH 6.5) for 3 days at 25⁰C. Cultures were streaked on

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: (1997): 503-532. 22 Usseglio-Tomasset, L., and P. D. Bosia. "La prima constante di dissociazione

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:: a generic wine matrix (pH 3.5, 4 g/L TA, 12% v/v ethanol) to control for potential chemical

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