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Filtering by: Creator de Vos, Birgit Advisor Osborne, James P. Degree Name Master of Science (M.S.)

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

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basic carotenoids are 10 synthesized, they undergo de-saturation, cyclization and hydroxylation
Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:

Kraft, Daniel N.

Abstract:

One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...

Resource Type:

Masters Thesis

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concentrations (De Mora et al., 1987). However, at higher concentrations it can result in negative sensory
The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Creator:

Ruppel, Meghan L.

Abstract:

Nitrogen is a crucial nutrient required by yeast to successfully complete alcoholic fermentation. In particular, the concentration of yeast assimilable nitrogen (YAN) influences fermentation kinetics and the production of a range of volatile aroma compounds, both desirable and undesirable. YAN is naturally present in the grape, but producers can boost...

Resource Type:

Masters Thesis

Full Text:

to immediately de-stem and press the grapes after harvest (Boulton et 2 al. 2013). After