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Filtering by: Creator Lopez, P. Committee Member Tomasino, Elizabeth Committee Member Hunt, Andrew

Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Creator:

Sereni, Anthony

Abstract:

Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to wine mouthfeel, with the reduction in acidity being particularly important for cool climate wines that generally have higher acidity such as Chardonnay. MLF is typically...

Resource Type:

Masters Thesis

Full Text:

James P. Osborne Mouthfeel is one of the most important quality parameters of Chardonnay
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:

-methyl-1-butanol (active amyl alcohol), and phenyl ethyl alcohol (Nykänen 1986, Ferreira, Lopez et al