Search Constraints

Start Over
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 Committee Member McGorrin, Robert Remove constraint Committee Member: McGorrin, Robert

Search Results

  • Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

    Creator:
    Yuan, Fang
    Abstract:
    Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
    Resource Type:
    Dissertation
    Full Text:
    fermentation and aroma caused by chemical reactions during maturation of the wine (Rapp and Versini 1995

  • 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

  • Inactivation of bacterial pathogens in drinking water

    Creator:
    Hartlerode, Evelyn R.
    Abstract:
    Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...
    Resource Type:
    Masters Thesis
    Full Text:
    been studied due to the important use of these bacteria in secondary malolactic fermentation and