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Creator:: Fang, Yu
Abstract:: It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
Resource Type:: Dissertation
Full Text:: revolutionized the field of flavor chemistry by allowing a large number of individual aroma compounds to be

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:: . 1987 , Title: Ultrafiltration of Fruit Juice and Wine. , Abstract Approved: , David A

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: clarified by subsequent depectinization, centrifugation and filtration unit operations. A portion of

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: electric field. Proteins carry a net charge at any pH other than their isoelectric point and will migrate

Creator:: Kunimune, Takeshi
Abstract:: The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
Resource Type:: Masters Thesis
Full Text:: Iso, Rho, Tetra, and Hexa, separately, over a range of concentrations from 2 to 10 ppm. Uniform foam

ScholarsArchive@OSU