Index Catalog // ScholarsArchive@OSU

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Creator:: Shayevitz, Avi M.
Abstract:: Lambic and other barrel-aged beer styles are gaining popularity in the United States and Europe and are often treated as a premium product that can command a premium price. However, these styles can be prone to spoilage during the barrel-aging process, which represents a significant time and product commitment by...
Resource Type:: Masters Thesis
Full Text:: approved: ______________________________________________________ Christopher D. Curtin Lambic and

Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)

Creator:: Song, Jianqiang, Shellie, Krista C., Wang, Hua, and Qian, Michael C.
Abstract:: The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape composition and volatile compounds in Merlot grapes was investigated over two growing seasons in semi-arid, south-western Idaho. Vines were provided with differential amounts of water based on their estimated crop evapotranspiration (ET[subscript c]) throughout berry...
Resource Type:: Article
Full Text:: <0.001 ns ns �PF 23.2 ± 0.1 23.6 ± 0.4 24.8 ± 0.2 23.5 ± 0.4 TA (g/L)d +PF 6.53 ± 0.35 5.10 ± 0.20 4.63

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:: 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

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:: AN ABSTRACT OF THE THESIS OF Tyler D. Linscott

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Lisa D. Weller for

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:: Kraft, Daniel N.
Abstract:: One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...
Resource Type:: Masters Thesis
Full Text:: Vitis vinifera L. cv. ‘Pinot noir’ wine Abstract approved

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jeremy L

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Creator:: Hall, Harper L.
Abstract:: This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
Resource Type:: Masters Thesis
Full Text:: such as "-L-rhamnopyranosyl- !-D- glucopyranoside, "-L-arabinofuranosyl- !-D-glucopyranoside, or !-D

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

Creator:: 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
Full Text:: OF THE THESIS OF Meghan L. Ruppel for the degree of Master of Science in Food Science and

Analysis of proanthocyanidin A2 and its presence in various commercial products

Creator:: Koerner, Jayma L.
Abstract:: Proanthocyanidins (PACs) containing A-type linkages, like those found in cranberry, have been implicated as beneficial phenolic compounds in human health, but much research is still required to better understand their activity fully. One major impediment to progress has been the existence of effective analytical methods for A-type PAC quantification. This...
Resource Type:: Masters Thesis
Full Text:: Jayma L. Koerner for the degree of Master of Science in Food Science and Technology presented on June 2

ScholarsArchive@OSU

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)

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

Retronasal Odor Enhancement by Salty and Umami Tastes

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

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

Analysis of proanthocyanidin A2 and its presence in various commercial products

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