Index Catalog // ScholarsArchive@OSU

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis
Full Text:: status of the C-ring: flavan, flavanone, flavone, flavonol, dihydroflavonol, flavan-3-ol, flavan-4-ol

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:: study showed grapes from symptomatic GRBD grapevines were lower in total soluble solids, flavan-3-ol

Analysis of proanthocyanidin A2 and its presence in various commercial products

Creator:: Koerner, Jayma L.
Abstract:: Proanthocyanidins (PACs) containing A-type linkages, like those found in cranberry, have been implicated as beneficial phenolic compounds in human health, but much research is still required to better understand their activity fully. One major impediment to progress has been the existence of effective analytical methods for A-type PAC quantification. This...
Resource Type:: Masters Thesis
Full Text:: OF FIGURES Figure Page 2.1 Basic flavan-3-ol structure

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: ........................................................................................................3 Flavan-3-ol monomers

The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

Creator:: Davis, Peter M.
Abstract:: Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl...
Resource Type:: Masters Thesis
Full Text:: ), 3-mercaptohexan-1-ol (3), and 3-mercaptohexyl acetate (4). Dimethyl Sulfide 1 3

Variation in Irc7p activity amongst brewing strains of Saccharomyces cerevisiae

Creator:: Vega, Esteban A.
Abstract:: Polyfunctional thiols are sulfur containing compounds that are important to the flavor and aroma profile of some foods and beverages. S. Cerevisiae has been shown in wine yeast that it is capable of producing these thiols to create a fruity aroma and flavor profile. IRC7, a gene that codes the...
Resource Type:: Honors College Thesis
Full Text:: contributor being 3-mercapto-4methylpentan-1-ol (4MMP) being found in hops and in malts. Hops, mainly used

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:: glutathione and cysteine polyfunctional thiols [including 3-Mercaptohexan-1-ol (3MH), 3-mercaptohexylacetate

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

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

Creator:: Feng, Shi
Abstract:: The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
Resource Type:: Masters Thesis
Full Text:: reported to contain 3-sulfanyl-4-methylpentan-1-ol (3S4MP) and 3-sulfanyl-4-methylpentyl acetate (3S4MPA

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

ScholarsArchive@OSU

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

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

Analysis of proanthocyanidin A2 and its presence in various commercial products

Effect of berry integrity on proanthocyanidin extraction during wine production

The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

Variation in Irc7p activity amongst brewing strains of Saccharomyces cerevisiae

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

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

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

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

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