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Filtering by: Alternative title ssim EC 1102 Advisor Osborne, James P.

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:

DuBois, Aubrey E.

Abstract:

The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...

Resource Type:

Masters Thesis

Full Text:

-ethylcatechol (4-EC). 4-EC has only recently been associated with Brettanomyces contamination (Oelofse et al
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
The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Creator:

Lauderdale, Adam D.

Abstract:

Wine is particularly vulnerable to infection by Brettanomyces bruxellensis during or shortly after malolactic fermentation (MLF). While different methods and techniques enable winemakers to prevent wine spoilage due to this organism, no single intervention is universally sufficient. Moreover application of sulfur dioxide, the most commonly used of these methods, is...

Resource Type:

Masters Thesis

Full Text:

-EG), and 4- ethylcatechol (4-EC) (Oelofse et al., 2008; Hesford et al., 2004). These volatile