Index Catalog // ScholarsArchive@OSU

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:: James A. Kennedy Interest in research on the phenolic compounds in red wine continues to grow due

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:: : _________________________________________________ James A. Kennedy Representing the most common flavonoid consumed in the American diet

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis
Full Text:: thank my committee members: Dr. James Osborne, Dr. Chris Curtin, and Dr. James Sterns. Their support

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:: _____________________________________________________________________ James Osborne, Committee Member, Food Science & Technology

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:: how to become a professional researcher. I offer sincere thanks to Dr. James Osborne and Nadine

Optimization of Agrochemical Application Technologies, Strategies and Chemical Control of Spotted-wing Drosophila, Drosophila suzukii (Matsumura), Diptera: Drosophilidae as a Model Organism and Identification of Trisiloxane and Silane Surfactants in Agricultural Spray Adjuvants and Reference Materials

Creator:: Mermer, Serhan
Abstract:: Drosophila suzukii (Diptera: Drosophilidae) is an insect of global concern that causes serious damage to soft-skinned fruits. D. suzukii is widespread in North America, South America, Europe, and Asia and is listed as an invasive pest with strict quarantine protocols governing import and export. Given the damage caused by D....
Resource Type:: Dissertation
Full Text:: committee members guiding me during my time at OSU. To Ramesh Sagili, James Osborne, and Philip McFadden

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:: to Dr. James Osborne, Dr. Elizabeth Tomasino and Dr. Andrew Hunt for serving as my committee

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: specifically thank those who helped me with technical advice and use of equipment: Seth Cohen, Dr. James

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Creator:: Song, Mei
Abstract:: Monoterpenes are important volatile compounds to the aroma of many white wines. Many monoterpenes are chiral and found in wine as different isomers. These isomers (also known as enantiomers) are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. Much...
Resource Type:: Dissertation
Full Text:: research design. I greatly appreciate the support from Dr. James Osborne on Pinot gris winemaking for my

ScholarsArchive@OSU

Effect of berry integrity on proanthocyanidin extraction during wine production

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

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

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

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Yeast protein release during fermentation and aging in a model wine

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

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