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Filtering by: Creator Rodrigues, Ema G. Committee Member Bionaz, Massimo Contributor Osborne, James P.

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:

Johnson, Jared D.

Abstract:

Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...

Resource Type:

Masters Thesis

Full Text:

fermentation and is normally present in wine at concentrations between 0.25 to 0.5 g/L (Bely et al. 2008