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Filtering by: Subject Wine and wine making -- Oregon Advisor Osborne, James P. Decade 2000-2009

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Creator:

Takush, David G.

Abstract:

The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...

Resource Type:

Masters Thesis

Full Text:

on the Aroma and Flavor of Vitis vinifera L. cv. ‘Pinot Noir’ Wine. Abstract approved
Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:

O'Neil, Allison L.

Abstract:

Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...

Resource Type:

Masters Thesis

Full Text:

cerevisiae during the Alcoholic Fermentation and the Impact on Wine Lactic Acid Bacteria