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Filtering by: Alternative title ssim Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation Advisor Kennedy, James A. Decade 2000-2009

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:

Aron, Patricia M.

Abstract:

Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...

Resource Type:

Masters Thesis

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fermentation can be accounted for and characterized as known compounds, a substantial portion of the material
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:

during fermentation of musts produced from mid maturity grapes and for the 2002 and 2003 vintages

ScholarsArchive@OSU

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

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

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