Index Catalog // ScholarsArchive@OSU

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

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

Creator:: Miranda-Lopez, Rita
Abstract:: The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...
Resource Type:: Masters Thesis
Full Text:: by Oregon's Wine Advisory Board and Oregon State University's Agricultural Experiment Station and

Creator:: Hjorth, Heather Byrne
Abstract:: Two vintages of Vitis vinifera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and irrigation underwent descriptive analysis using a modified version of free-choice profiling. Wines were made from three field blocks of the twelve factorial combinations of Irrigation (Dry or Irrigated), Tillage (Tilled or not...
Resource Type:: Masters Thesis
Full Text:: virnfera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and

Creator:: Vaia, Renee L.
Abstract:: New research has identified flavonols as a class of phenolic compounds which can be manipulated by both vineyard and winery practices. These phenolic compounds are key quality components of wine, affecting sensory characteristics, wine color, and wine stability. Modification of the phenolic precursors in grapes occur during fermentation and aging...
Resource Type:: Masters Thesis

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