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Filtering by: Creator Welter, Kent B. Remove constraint Creator: Welter, Kent B. Committee Member Qian, Michael Remove constraint Committee Member: Qian, Michael

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  • Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
    Resource Type:
    Dissertation
    Full Text:
    European hops (East Kent Goldings, Hallertau Mittlefrueh HHA or Saaz) to identify hop-derived volatiles

  • Approaches to The Optimization of Honey-Based Fermentations

    Creator:
    Kartik, Kritika
    Abstract:
    The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
    Resource Type:
    Masters Thesis
    Full Text:
    and zinc levels were found to have a larger drop in gravity than meads that did not, such as “b” and

  • Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

    Creator:
    Hall, Harper L.
    Abstract:
    This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
    Resource Type:
    Masters Thesis
    Full Text:
    vines). Vineyard ‘B’ is located in the Ribbon Ridge AVA (Willakenzie soil), Oregon. The vines are

  • Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

    Creator:
    Tseng, Angela Y.
    Abstract:
    Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
    Resource Type:
    Masters Thesis
    Full Text:
    = R2 = H b. Anthocyandin Major anthocyanins Quercetin: R1 = H; R2 = OH Prcyanidin

  • Analysis of semi-volatile organic contaminants and their accumulation in remote aquatic ecosystems of the western US

    Creator:
    Ackerman, Luke K.
    Abstract:
    Many pesticides, polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers (PBDEs), and polycyclic aromatic hydrocarbons are persistent, bio-accumulative, and toxic. These semi-volatile organic compounds (SOCs) can undergo atmospheric transport and deposition in cold, remote ecosystems. A better understanding of their accumulation in the fish of these ecosystems is important to better predict...
    Resource Type:
    Dissertation
    Full Text:
    writing for Chapter 2. Dr.’s Dixon Landers, Carl Schreck, Mike Kent, and Staci Simonich, were

  • 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:
    ........................................................................................................................................113 S 3.2. A-B, a chromatograph of the monoterpene isomers in one Torrontes varietal wine from

  • Factors that Influence the Sensory Characteristics of Dry-hopped Beer

    Creator:
    Vollmer, Daniel M.
    Abstract:
    When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
    Resource Type:
    Dissertation
    Full Text:
    & PC2 explaining 73.29% of the variation in the data (b) biplot of PC1 & PC3 displaying an additional