Search Constraints

Start Over
Filtering by: Subject Wine and wine making -- Analysis Remove constraint Subject: Wine and wine making -- Analysis Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

Search Results

  • Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

    Creator:
    Miller, Frederick Kenton
    Abstract:
    Wines were made from Pinot Noir and White Riesling grapes which had received field application rates of 2 and 4 lb./acre of the experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl- 4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must and press juice and White Riesling press juice were fortified with 15...
    Resource Type:
    Masters Thesis
    Full Text:
    ^SA Title: MESUROL (METHIOCARB) RESIDUES IN GRAPES AND WINE AND THEIR POSSIBLE EFFECTS ON

  • Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

    Creator:
    Specht, Anna Louise
    Abstract:
    Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
    Resource Type:
    Masters Thesis
    Full Text:
    positive effect on both fermentation and finished wine quality. Higher levels of nutrient addition were

  • Effect of chemical composition on textural quality of red wine

    Creator:
    Ntuli, Richard Gondai
    Abstract:
    Red wine texture is a particularly important property of overall red wine quality whose origin is not well understood. The overall goal of this study was to improve our understanding of how chemical composition influences red wine texture. Unlike previous studies that have used model systems to investigate how chemical...
    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

  • Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

    Creator:
    Pastor del Rio, Jose L.
    Abstract:
    Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
    Resource Type:
    Masters Thesis
    Full Text:
    vineyard. To Fiorella "Pocha" for her constant support during wine making. To Jessica and Jason for

  • The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

    Creator:
    Davis, Peter M.
    Abstract:
    Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl...
    Resource Type:
    Masters Thesis
    Full Text:
    microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine

  • Descriptive analysis of Pinot noir juice and wine qualities

    Creator:
    Ludwig-Williams, Nancy
    Abstract:
    The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control...
    Resource Type:
    Masters Thesis
    Full Text:
    : Descriptive Analysis of Pinot Noir Juice and Wine Qualities. Abstract approved: JDr. Mina R

  • Effects of Pediococcus spp. on Oregon Pinot noir

    Creator:
    Strickland, Matthew T.
    Abstract:
    This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
    Resource Type:
    Masters Thesis
    Full Text:
    Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control

  • Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

    Creator:
    Tsai, I-Min
    Abstract:
    Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
    Resource Type:
    Dissertation
    Full Text:
    profiled via descriptive analysis. Aroma of DMDS in base wine was mainly described as old cabbage and

  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    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:
    hydrolyzed during wine making process, and contribute to more cherry, berry, and more complex aroma to the