Index Catalog // ScholarsArchive@OSU

The influence of different processing procedures on strawberry juice and wine quality

Creator:: Flores Gaytan, Jose Humberto
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jose H. Flores Gaytan for the

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

Creator:: Kennedy, James A., Pastor, Jose Luis, and Watson, Barney
Abstract:: The objectives of this research are to monitor tannin and anthocyanin changes during berry development and over several growing seasons to understand how the vintage effects wine composition. Specifically, the objectives of this research project are : · Determine the effect of berry development on the composition of phenolics (tannins...
Resource Type:: Technical Report
Full Text:: Relative Importance in Wine James A. Kennedy, Jose Luis Pastor, Barney Watson Department of Food Science

Ultrafiltration of fruit juice and wine

Creator:: Flores Gaytan, Jose Humberto
Abstract:: The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...
Resource Type:: Dissertation
Full Text:: of 2.5-8.7 (Lyubarevich et a/., 1975; Anelli, 1977; Yokotsuka et a/., 1977; Luis, 1983; Heatherbell

Characterization and removal of unstable proteins from grape juice and wine

Creator:: Hsu, Juinn-chin
Abstract:: Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...
Resource Type:: Dissertation
Full Text:: , to Jose H. Flores for his assistance in ultrafiltration processing, and to Don Marino for his

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Creator:: Cortell, Jessica M.
Abstract:: In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...
Resource Type:: Dissertation
Full Text:: . In addition, the author would like to acknowledge the hard work of students Jose Pastor del Rio

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: collaboration during wine making process. Thanks to Jose Luis, for his advices and for being there every time

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis
Full Text:: ; Pérez-Magariño and González-San José 2005). For example, Nagel et al. 1979 reported that of the

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

ScholarsArchive@OSU

The influence of different processing procedures on strawberry juice and wine quality

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

Ultrafiltration of fruit juice and wine

Characterization and removal of unstable proteins from grape juice and wine

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Flavor development of cheddar cheese under different manufacturing practices

Effect of berry integrity on proanthocyanidin extraction during wine production

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

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

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