Index Catalog // ScholarsArchive@OSU

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

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis
Full Text:: thank my committee members: Dr. James Osborne, Dr. Chris Curtin, and Dr. James Sterns. Their support

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

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:: Michael Penner. I’d like to thank my committee members, Dr. Chris Curtin, Dr. James Osborne and Dr

Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

Creator:: Fu, Mengying
Abstract:: Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
Resource Type:: Masters Thesis
Full Text:: to Dr. James Osborne, Dr. Elizabeth Tomasino and Dr. Andrew Hunt for serving as my committee

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Creator:: Yuan, Xiaoxi
Abstract:: The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
Resource Type:: Masters Thesis
Full Text:: how to become a professional researcher. I offer sincere thanks to Dr. James Osborne and Nadine

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Creator:: Wustenberg, Liam Robert
Abstract:: High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...
Resource Type:: Masters Thesis
Full Text:: their help with my research. I would like to thank Juyun Lim, James Osborne, and Linda Bruslind for

Inactivation of bacterial pathogens in drinking water

Creator:: Hartlerode, Evelyn R.
Abstract:: Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...
Resource Type:: Masters Thesis
Full Text:: Osborne, and Kagan Tumer. My gratitude also goes out to all of the faculty and staff in the Food

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: Kennedy, Dr. James Osborne, Dan Smith, Jeff Clawson, and Bob Durst. I acknowledge Dr. James Osborne

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

ScholarsArchive@OSU

Analysis of proanthocyanidin A2 and its presence in various commercial products

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Inactivation of bacterial pathogens in drinking water

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Yeast protein release during fermentation and aging in a model wine

Effect of berry integrity on proanthocyanidin extraction during wine production

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