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Filtering by: Subject Wine and wine making -- Oregon Committee Member Daeschel, Mark A.

Effects of Pediococcus spp. on Oregon Pinot noir

Creator:

Strickland, Matthew T.

Abstract:

This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....

Resource Type:

Masters Thesis

Full Text:

of the study were: 1. Isolate and identify Pediococcus spp. from Oregon and Washington wine 2
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