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Filtering by: Creator Berry, R. Committee Member Tomasino, Elizabeth Contributor Tomasino, Elizabeth

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:

Hoffman, Samuel

Abstract:

The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...

Resource Type:

Masters Thesis
Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Creator:

Navarro, Roxana

Abstract:

Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...

Resource Type:

Masters Thesis

Full Text:

). Fruits can be a rich source of HCAs specifically apple (Kahle et al. 2005), berry (Obon et al. 2011