Index Catalog // ScholarsArchive@OSU

Creator:: Wong, Melissa H. W.
Abstract:: This is a short project description of the study "The impacts of aging and military service on olfactory and taste function."
Resource Type:: Other
Full Text:: factors that promote healthy aging would decrease medical and economical strains, and improve the quality

Creator:: Watson, Barney and Price, Steve
Abstract:: We have studied commercial fermentation practices for three vintages in order to learn how they affect extraction and stability of anthocyanin pigments and other phenolic compounds in Pinot noir. Wines were monitored during fermentation, processing, and aging for anthocyanin and phenolic content, color intensity, and for phenolic profiles using high...
Resource Type:: Technical Report
Full Text:: noir. Wines were monitored during fermentation, processing, and aging for anthocyanin and phenolic

Creator:: Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
Resource Type:: Technical Report
Full Text:: wines produced under drought and stressed conditions, including those related to atypical aging (UTA

Creator:: Price, Steve and Watson, Barney
Abstract:: Phenolic compounds are key quality components of wine affecting sensory characteristics, wine color, and wine stability. Phenolics are responsible for much of the mouth flavor of wines affecting astringency, bitterness, and the "length" of the flavor impression on the palate. The color in both red and white wine is due...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1992 - 1993 Sun Exposure and Grape Phenolics Steve

Creator:: Grazier, C. L., Bodyfelt, F. W., McDaniel, M. R., and Torres, J. A.
Abstract:: Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled to 5, 15, 25, or 35°C. Commercial samples and test cheese at 7, 30, 60,...
Resource Type:: Article
Full Text:: intensity as a func- tion of time and temperature. (Key words: flavor, Cheddar, tempera- w e , aging

Creator:: Watson, Barney and Price, Steve
Abstract:: Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived...
Resource Type:: Technical Report
Full Text:: a sensory panel for differences in aroma and flavor. During processing and aging the color

Creator:: Watson, Barney
Abstract:: Enology Extension at OSU with support from the Oregon Wine Advisory Board provides technical assistance to winery personnel including wine analysis, consultation on production problems, and training through workshops and winery site visits. The Oregon wine industry has grown rapidly in recent years to over 100 wineries. There is a...
Resource Type:: Technical Report
Full Text:: evaluation of wines during ferinentation, processing, aging, and prior to bottling is done by concentrating

Creator:: Oregon State University. Extension Service
Abstract:: The growing season has come to an end and everyone is feverishly trying to harvest fruit before rain and/or frost, depending on the specific vineyard location throughout the state of Oregon. Here at OSU, we’ve been busy over the past few months providing programming to growers and winemakers. During August,...
Resource Type:: Other
Full Text:: and disulfides during cellar aging can be very problematic as these compounds are more difficult to

Creator:: Oregon State University. Extension Service
Resource Type:: Other
Full Text:: which are released during fermentation and aging process. They are responsible for the varietal aroma

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