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Filtering by: Creator Berry, R. Remove constraint Creator: Berry, R. Committee Member Tomasino, Elizabeth Remove constraint Committee Member: Tomasino, Elizabeth Decade 2010-2019 Remove constraint Decade: 2010-2019

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  • Sensory Analysis and Genetic Mapping of Green Bean Flavor

    Creator:
    Wallace, Lyle T.
    Abstract:
    Green bean flavor has been studied since the 1960’s to better understand Blue Lake flavor in processed green beans in Oregon. Research by Stevens and colleagues showed that Blue Lake flavor could be reconstituted in a bland bean by adding 0.4ppm of 1-octen-3-ol and 1.6ppm of 3-hexen-1-ol. These two volatile...
    Resource Type:
    Dissertation
    Full Text:
    : ____________________________________________________ James R. Myers Green bean flavor has been studied since the 1960’s to better understand

  • Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

    Creator:
    Lafontaine, Scott R.
    Abstract:
    Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
    Resource Type:
    Dissertation
    Full Text:
    R. Lafontaine for the degree of Doctor of Philosophy in Food Science and Technology presented on

  • 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:
    and berry composition. The concentrations of volatile compounds and precursors in grape berries are

  • Composition of Pinot noir Wines Produced from Different Crop Levels

    Creator:
    Li, Jingwen
    Abstract:
    The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
    Resource Type:
    Masters Thesis
    Full Text:
    level was adjusted using cluster thinning at lag-phase of berry development using a cluster number per

  • The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

    Creator:
    Hotchko, Rachel Ann
    Abstract:
    This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...
    Resource Type:
    Masters Thesis
    Full Text:
    possessing stone fruit/peach, coconut/oily, red berry and melon plus overall fruity intensity as

  • Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

    Creator:
    Wang, Wenjie
    Abstract:
    The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
    Resource Type:
    Masters Thesis
    Full Text:
    Reference (1) Delgado-Vargas, F.; Jiménez, A. R.; Paredes-López, O. Natural Pigments: Carotenoids

  • The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

    Creator:
    Ruppel, Meghan L.
    Abstract:
    Nitrogen is a crucial nutrient required by yeast to successfully complete alcoholic fermentation. In particular, the concentration of yeast assimilable nitrogen (YAN) influences fermentation kinetics and the production of a range of volatile aroma compounds, both desirable and undesirable. YAN is naturally present in the grape, but producers can boost...
    Resource Type:
    Masters Thesis
    Full Text:
    , which can increase berry size (Keller and Hrazdina 1998). This is problematic because an increase in

  • 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:
    ® results of Chardonnay wines analyzed +R (black) and –R (grey)………………………………………………………………..60 3.2

  • Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

    Creator:
    Chescheir, Stuart C.
    Abstract:
    The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
    Resource Type:
    Masters Thesis
    Full Text:
    wines, pressed to remove the juice from the berry. For red wines no pressing is performed as the skins

  • Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

    Creator:
    Johnson, Jared D.
    Abstract:
    Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
    Resource Type:
    Masters Thesis
    Full Text:
    and ethyl esters at the end of alcoholic fermentation in cold soak and no cold soak wines (r=0.006, p