Index Catalog // ScholarsArchive@OSU

Evaluation of Pinot noir and Chardonnay Clones, 1993 Season

Creator:: Price, Steve and Watson, Barney
Abstract:: We harvested the first significant crop from the Woodhall clonal trials in 1993. Early results from clonal trials can be misleading but there are differences between clones that are already quite apparent in some cases. Many of the clone types could be readily identified this season by plant growth habit...
Resource Type:: Technical Report

Enology Personnel Development and Extension [1993-1994]

Creator:: Watson, Barney
Abstract:: The Oregon wine industry has gown in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application. Enology Extension at OSU provides technical assistance to winery personnel including wine analysis, consultation on production problem, training...
Resource Type:: Technical Report

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Organisms in Oregon Wines [1993-1994]

Creator:: Daeschel, Mark A., Bower, Cynthia, and Watson, Barney
Abstract:: Nisin, bacteriocin produced by Lactococcus lactis, Nisin may have the potential to replace (or reduce) sulfiting agents traditionally added to wines to prevent the growth of spoilage lactic acid bacteria. This may be valuable since sulfites are believed to cause toxic responses in sensitive individuals. As a result, the U.S....
Resource Type:: Technical Report

Pinot noir Fermentation Processing Effects on Wine Color and Phenolics

Creator:: Watson, Barney and Price, Steve
Abstract:: Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is due to both vineyard and to fermentation management practices. We have observed that Pinot noir fruit composition can vary significantly with vintage, with degree of maturity, with yields, with trellis systems, and with the...
Resource Type:: Technical Report

Phenolic Compounds in Grapes and Wine

Creator:: Price, Steve and Watson, Barney
Abstract:: In experiments in grape skin light transmission in 1991, we found that quercetin (a phenolic compound found in many plants) accumulates in sun exposed grape skin. The accumulation of quercetin in grape skins appeared to be a protective response to solar radiation and we were able to show that quercetin...
Resource Type:: Technical Report

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis

Developmental regulation of flavin-containing monooxygenase (FMO) form 1 and form 2 mRNA in fetal and neonatal rabbit

Creator:: Yueh, Mei-Fei
Abstract:: The mammalian FMO represents a multigene family which oxygenates a large number of xenobiotics. No physiological role has been determined for FMO, although synthesis of disulfide bonds and detoxification of dietary chemicals have been suggested. Five FMO gene subfamilies, each containing a single gene, have been identified. In this study,...
Resource Type:: Masters Thesis

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Creator:: Al-Makhlafi, Hamood K.
Abstract:: β-lactoglobulin (β-Lg), bovine serum albumin (BSA), α-lactalbumin (α-Lac), and β-casein were adsorbed onto silanized silica surfaces of low and high hydrophobicity for 8 h, and β-Lg and BSA for 1 h. The surfaces were incubated in buffer for 0, 5, 10, or 15 h and then contacted with Listeria monocytogenes...
Resource Type:: Dissertation

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:: Dumont, Ann
Abstract:: Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Resource Type:: Masters Thesis

Quantitative polysaccharide analysis of lignocellulosic biomass

Creator:: Fenske, John J.
Abstract:: Lignocellulosic biomass is a potential source of fermentable sugars such as glucose. Enzymatic hydrolysis of cellulose is a viable method of solubilizing the glucose from biomass, but the cellulose fraction of native lignocellulosic material is shielded from enzymatic attack by the lignin-hemicellulose matrix surrounding it. Pretreating lignocellulosic biomass with dilute...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Evaluation of Pinot noir and Chardonnay Clones, 1993 Season

Enology Personnel Development and Extension [1993-1994]

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Organisms in Oregon Wines [1993-1994]

Pinot noir Fermentation Processing Effects on Wine Color and Phenolics

Phenolic Compounds in Grapes and Wine

Complex mechanism of chitosan and naturally occurring polyanions

Developmental regulation of flavin-containing monooxygenase (FMO) form 1 and form 2 mRNA in fetal and neonatal rabbit

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Quantitative polysaccharide analysis of lignocellulosic biomass

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