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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 Remove constraint Alternative title ssim: Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation Contributor advisor sim Qian, Michael Remove constraint Contributor advisor sim: Qian, Michael

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  • Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

    Creator:
    Fu, Mengying
    Abstract:
    Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
    Resource Type:
    Masters Thesis
    Full Text:
    ......................................................................................... 21 CHAPTER 2 IMPACT OF TEMPERATURE AND SO2 CONCENTRATION DURING PRE-FERMENTATION COLD SOAK ON

  • Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

    Creator:
    Zhou, Qin
    Abstract:
    Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...
    Resource Type:
    Dissertation
    Full Text:
    evaluated by the panelists in increasing dilution order and the impact of an odor-active compound is given

  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    Creator:
    Fang, Yu
    Abstract:
    It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
    Resource Type:
    Dissertation
    Full Text:
    , and the presence of one or two specific compounds will have a major impact on that particular wine

  • Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

    Creator:
    Yuan, Xiaoxi
    Abstract:
    The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
    Resource Type:
    Masters Thesis
    Full Text:
    literature has reported the impact of vine water status on grape composition and volatile compounds, the

  • Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

    Creator:
    Huang, Ling
    Abstract:
    Grapevine red blotch virus (GRBV) is a single-stranded DNA virus that causes grapevine red blotch disease (GRBD). Symptoms of GRBD include red discoloring of leaf margins and red veins on the underside of the leaves. GRBD affects the plant's metabolism and photosynthetic pathways, and disrupts carbon translocation and chlorophyll concentrations....
    Resource Type:
    Dissertation
    Full Text:
    . Sugar, mineral cations, and other compounds entering the fruit during ripening are also supplied by